• Total Time: 1 hour
  • Yield: 6-8 1x


  • 1 pound penne (or other tubular pasta)
  • 2 medium eggplants, cut into cubes
  • 12 ounces ricotta
  • 1 medium ball (12 ounces) mozzarella
  • 46 cups tomato sauce
  • Olive oil
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • Parmigiano-Reggiano, grated

For the Sauce:

  • 1 28+ ounce can peeled Italian tomatoes, puréed
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 46 basil leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


Start to prepare the sauce:

  1. In a large skillet, heat the olive oil and sauté the onion until golden. Add the tomatoes, basil, salt, and pepper. Cook on low heat, uncovered for about 20-30 minutes until slightly reduced.
  2. Meanwhile, in another a skillet, heat some olive oil. Add the eggplant. Sauté until lightly golden. Remove to paper towel.

Prepare the ricotta mixture:

  1. In a large bowl, combine the ricotta, 2 tablespoons of Parmigiano, salt and pepper. Cut the mozzarella into pieces and mix into the ricotta mixture.
  2. Bring a pot of generously salted water to a boil. Cook the pasta for 1/2 of the packages’ recommended time. Drain the pasta and add it to the ricotta mixture. Mix in the tomato sauce and eggplant.
  3. Add the pasta mixture to the bake pan. Sprinkle with Parmigiano. Bake uncovered at 350 for approximately 30 minutes or until the top is golden brown.