Fusilli With Ricotta Sauce, Eggplant And Mozzarella

For a vegetarian dinner the whole family will love, try this creamy tomato pasta with eggplant and mozzarella.

The ingredient of Fusilli With Ricotta Sauce Eggplant And Mozzarella

• 500g barilla fusilli
• 400g barilla ricotta sauce
• 1 eggplant diced
• 1 2 punnet of cherry tomatoes sliced
• 10 leaves fresh basil torn
• 50g grana padano cheese grated
• 1 large buffalo mozzarella diced into 1 5 cm cubes
• extra virgin olive oil for drizzling
• rock salt for pasta water

The Instruction of fusilli with ricotta sauce eggplant and mozzarella

• bring plenty of water to the boil in a large saucepan once boiling add rock salt we recommend 7 grams per litre of water
• drop the barilla fusilli into the water and stir cooks as per the instructions on the box
• in a large fry pan heat some oil add the eggplant and cook until soft then add the cherry tomatoes finally add the ricotta sauce and bring to simmer
• drain the pasta 2 minutes before the suggested cooking time saving one ladle of cooking water toss the pasta and cooking water in with the the sauce and allow to finish cooking
• remove the fry pan from the heat add the torn basil leaves grana padano and buffalo mozzarella mix well and allow the mozzarella to melt
• drizzle with extra virgin olive oil and serve immediately

Nutritions of Fusilli With Ricotta Sauce Eggplant And Mozzarella

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