Best Ziti Al Mulignan Baked Pasta With Eggplant Recipes

Baked Ziti With Eggplant and Ricotta Cheese image

Provided by Abby Girl

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb eggplant, peeled and cut into 1/2-inch cubes
salt
1 lb ziti pasta (or penne pasta)
2 tablespoons butter
1 medium onion, copped
1 garlic, chopped fine
1/4 cup vegetable oil
796 ml tomatoes, cut and undrained
156 ml tomato paste
1 teaspoon salt, divided
1 1/2 teaspoons oregano, chopped
1 1/2 teaspoons basil, chopped
1/4 teaspoon red pepper flakes
1/4 cup parmesan cheese
500 g ricotta cheese
1 egg, beaten
750 ml mozzarella cheese, grated (3 cups)

Steps:

Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.
In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.

Baked Ziti With Eggplant, Basil and Ricotta image

Provided by ddav0962

Categories Vegetable

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 11

14 ounces ziti pasta or 14 ounces rigatoni pasta
3/4 cup light olive oil
1 eggplant, halved and cut into very thin slices
1 onion, chopped
2 garlic cloves, chopped
3 tomatoes, chopped
1 small handful fresh basil leaf, torn
1/2 cup red wine
4 ounces ricotta cheese
1/2 cup grated pecorino cheese
sea salt and fresh grated black pepper

Steps:

Preheat oven to 425°F Cook the pasta according to the package instructions. Drain well and return to the warm pan.
Heat the olive oil in a frying pan and when it is hot, but not smoking, cook the eggplant slices in batches for 2 minutes on each side until golden. Remove and place on paper towels. Repeat to cook all of the eggplant. Pour off all but 1 tablespoon of oil from the pan, add the onion and garlic and cook for 2-3 minutes, stirring often. Add the tomatoes, basil, red wine, 1 cup of water, sea salt and black pepper to taste and bring to a boil. Boil for 10 minutes, until you have a thickened sauce. Stir in the eggplant then add to the pasta and stir well.
Put the mixture in a large baking dish. Spoon the ricotta on top, sprinkle over the pecorino and bake in the preheated oven for 20 minutes until golden and crispy around the edges.
Enjoy!

Nutrition Facts : Calories 861.8, Fat 46.3, SaturatedFat 8.4, Cholesterol 15.1, Sodium 41, Carbohydrate 89.3, Fiber 8.7, Sugar 9.2, Protein 18.7