Bow Ties with Roasted Eggplant and Three Cheeses
Indulge in a comforting bowl of Bow Ties with Roasted Eggplant and Three Cheeses, a flavorful pasta dish that combines the smokiness of oven-roasted eggplant with the creamy decadence of ricotta, mozzarella, and Parmesan cheeses. Perfectly al dente bow tie pasta is tossed in a luscious garlic-infused sauce, enhanced by a touch of crushed red pepper for subtle heat and finished with a sprinkle of fresh basil for a bright, herbaceous note. This recipe is an effortless blend of gourmet flavors and homey comfort, ideal for weeknight dinners or casual entertaining. Ready in under an hour, it’s a satisfying vegetarian dish that's as easy to make as it is to love.
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Recipe Information
Ingredients
- 12 oz bow tie pasta (farfalle)
- 1 medium eggplant
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 0.25 tsp crushed red pepper flakes (optional)
- 0.25 cup fresh basil leaves, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant into 1-inch cubes and place them on a baking sheet.
Drizzle the eggplant with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the eggplant in the preheated oven for 25-30 minutes, turning halfway through, until browned and tender.
While the eggplant is roasting, bring a large pot of salted water to a boil and cook the bow tie pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the roasted eggplant to the skillet and stir to combine with the garlic. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If using, sprinkle in the crushed red pepper flakes.
Reduce the heat to low and stir in the ricotta cheese, then gradually mix in the reserved pasta water to create a creamy sauce.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese until melted and combined.
Transfer the pasta mixture to a serving dish and sprinkle the remaining mozzarella and Parmesan cheeses on top.
Garnish with chopped fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.8 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
