Eggplant and Sun-Dried Tomato Ricotta Pasta

The first forkful of Eggplant and Sun-Dried Tomato Ricotta Pasta delivers a symphony of Mediterranean flavors – creamy, tangy, and deeply satisfying. This pasta masterpiece transforms humble eggplant into velvety morsels that perfectly complement the intense sweetness of sun-dried tomatoes and the cloud-like richness of fresh ricotta. Whether you’re planning a cozy weeknight dinner or impressing weekend guests, this Eggplant and Sun-Dried Tomato Ricotta Pasta strikes the perfect balance between sophisticated flavor and comforting familiarity. You’ll learn how to create a restaurant-quality Italian pasta dish that celebrates the natural sweetness of roasted eggplant while mastering the art of creating a silky, cling-to-your-noodles sauce.

Why You’ll Love This Recipe

This Eggplant and Sun-Dried Tomato Ricotta Pasta will quickly become your new favorite for so many reasons. The magic happens in the contrasting textures – tender pasta against slightly charred eggplant pieces, while creamy ricotta creates a luxurious sauce that’s punctuated by chewy sun-dried tomatoes. The dish delivers a perfect balance of flavors: the natural sweetness of roasted eggplant, the umami-rich sun-dried tomatoes, and the milky freshness of ricotta create remarkable depth without overwhelming complexity.

Even better, this Mediterranean ricotta pasta comes together with minimal fuss. The eggplant roasts hands-free while you prepare the other components, and the entire dish requires just one pot and one baking sheet. It’s the perfect solution for busy weeknights when you crave something special but don’t want multiple pots to clean. The leftovers (if you have any!) reheat beautifully, actually improving in flavor as the ingredients meld together overnight.

Ingredients

For your Eggplant and Sun-Dried Tomato Ricotta Pasta, gather:

• 1 large eggplant (approximately 1½ pounds), cut into ¾-inch cubes
• 3 tablespoons olive oil, divided
• 12 oz (340g) pasta (penne, rigatoni, or fusilli work best)
• 1 cup (240g) whole milk ricotta cheese
• ½ cup (80g) oil-packed sun-dried tomatoes, drained and roughly chopped
• 3 cloves garlic, minced
• ¼ cup (25g) grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• ¼ cup (15g) fresh basil leaves, torn or chopped
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper

The eggplant is the star ingredient here – look for firm, glossy ones with no soft spots for the best texture. For the ricotta, whole milk varieties provide the creamiest result, though low-fat options work in a pinch. Oil-packed sun-dried tomatoes deliver more flavor than dry-packed varieties, while their oil can be reserved for an extra flavor boost in the sauce.

Pro Tips

Perfect Eggplant Texture: The secret to non-bitter, perfectly textured eggplant is proper salting. After cubing your eggplant, place it in a colander, sprinkle with 1 tablespoon salt, and let it sit for 30 minutes. This draws out moisture and any bitterness. Pat dry thoroughly before roasting. For caramelized edges that add incredible depth to your Eggplant and Sun-Dried Tomato Ricotta Pasta, make sure not to overcrowd your baking sheet – give each piece enough room to roast rather than steam.

Achieving the Ideal Sauce Consistency: Reserve at least 1 cup of pasta water before draining your pasta. This starchy liquid is essential for creating the perfect sauce consistency in your ricotta pasta. Add it gradually while mixing the pasta with the ricotta mixture, watching as it transforms from clumpy to silky smooth. Stop when you reach a sauce that clings to the pasta without pooling in the bottom of the bowl.

Layering Flavors: For maximum flavor impact, build layers throughout cooking. Season the eggplant before roasting, salt your pasta water generously (it should taste like sea water), and adjust seasonings again at the final mixing stage. For an extra dimension, save 1 tablespoon of the oil from your sun-dried tomatoes and drizzle it over the finished dish just before serving your Eggplant and Sun-Dried Tomato Ricotta Pasta.

Instructions

Step 1: Preheat your oven to 425°F (220°C). If you haven’t already, cut the eggplant into ¾-inch cubes. Place in a colander, sprinkle with salt, and let sit for 30 minutes. After salting, pat the eggplant thoroughly dry with paper towels.

Step 2: On a large baking sheet, toss the eggplant with 2 tablespoons olive oil, ensuring each piece is well-coated. Spread in a single layer and roast for 25-30 minutes, turning halfway through, until golden brown and tender. The caramelized edges are crucial for the flavor development of your Eggplant and Sun-Dried Tomato Ricotta Pasta.

Step 3: While the eggplant roasts, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.

Step 4: In a large bowl, combine the ricotta, chopped sun-dried tomatoes, minced garlic, Parmesan, lemon juice, and red pepper flakes. Mix until well combined. Season with salt and freshly ground black pepper to taste.

Step 5: Heat the remaining 1 tablespoon olive oil in the now-empty pasta pot over medium heat. Add the ricotta mixture and stir for 30-60 seconds to warm through. The warming step helps the ricotta mixture better coat your pasta.

Step 6: Add the drained pasta to the pot with the ricotta mixture. Gradually add the reserved pasta water, starting with about ¼ cup, stirring continuously until you achieve a silky sauce that perfectly coats each piece of pasta. You may not need all the water.

Step 7: Gently fold in the roasted eggplant and most of the basil, being careful not to break up the eggplant pieces. This preserves the textural contrast that makes Eggplant and Sun-Dried Tomato Ricotta Pasta so special.

Step 8: Serve immediately, garnished with the remaining basil, extra Parmesan cheese, and a drizzle of good olive oil or reserved sun-dried tomato oil if desired.

Variations

Mediterranean Eggplant Pasta with Goat Cheese: For a tangy twist, replace half the ricotta with 4 ounces of crumbled goat cheese. Add ¼ cup pitted, chopped Kalamata olives and 1 tablespoon capers to enhance the Mediterranean flavor profile. The goat cheese creates a creamier, more complex sauce that beautifully complements the roasted eggplant.

Spicy Roasted Eggplant Ricotta Pasta: Kick up the heat by doubling the red pepper flakes and adding 1 finely chopped jalapeño (seeds removed for moderate heat) when cooking the garlic. Finish with a drizzle of chili-infused olive oil for a dish with warming, complex spice that balances the creaminess of the ricotta.

Vegan Sun-Dried Tomato and Eggplant Pasta: Replace the ricotta with 1 cup cashew cream (soak 1 cup raw cashews overnight, then blend with ½ cup water until smooth). Substitute nutritional yeast for the Parmesan. Add 2 tablespoons white miso paste to the sauce for depth and umami, creating a surprisingly creamy plant-based version that doesn’t sacrifice flavor.

Storage and Serving

Store any leftover Eggplant and Sun-Dried Tomato Ricotta Pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead meal. When reheating, add a splash of water or milk and warm gently over medium-low heat, stirring occasionally to prevent sticking. Avoid microwaving if possible, as it can make the pasta rubbery.

Serve this ricotta pasta with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. For a complete Mediterranean feast, pair with grilled lemon chicken or garlic shrimp. A glass of crisp Pinot Grigio or light Sicilian red wine makes the perfect accompaniment, enhancing the dish’s sun-kissed flavors.

For a beautiful presentation, serve in wide, shallow bowls, finishing with a sprinkle of additional torn basil, freshly cracked black pepper, and shaved rather than grated Parmesan – these final touches elevate the look and taste of your Eggplant and Sun-Dried Tomato Ricotta Pasta.

FAQs

Can I make this ricotta pasta dish ahead of time?
Yes! You can roast the eggplant up to 2 days in advance and refrigerate it in an airtight container. The completed dish actually improves in flavor overnight, making it perfect for meal prep. Just reheat gently with a splash of water to restore the creamy texture.

What can I substitute for sun-dried tomatoes?
Roasted red peppers make an excellent substitute, offering a similar sweet-savory profile. Alternatively, slow-roast cherry tomatoes at 300°F for 1-1.5 hours with a drizzle of olive oil until they’re concentrated and sweet.

Is there a way to make this Eggplant and Sun-Dried Tomato Ricotta Pasta gluten-free?
Absolutely! Simply substitute your favorite gluten-free pasta. Rice or corn-based varieties work particularly well with this sauce. Just be sure to reserve the pasta water as directed, as gluten-free pasta often needs more of this starchy liquid to create a silky sauce.

Can I use a different type of cheese instead of ricotta?
Yes, mascarpone offers a richer, creamier alternative, while cottage cheese (blended until smooth) provides a higher-protein option. For a stronger flavor, try a mixture of ricotta and crumbled feta.

My eggplant always turns out bitter. How can I prevent this?
Don’t skip the salting step! After cubing, salt the eggplant and let it sit for 30 minutes to draw out bitter compounds. Also, look for smaller, younger eggplants with tight, glossy skin, which tend to be naturally less bitter than larger, older ones.

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