Fusilli later than ricotta sauce, eggplant and mozzarella

For a vegetarian dinner the sum up intimates will love, strive for this creamy tomato pasta considering eggplant and mozzarella.

The ingredient of Fusilli later than ricotta sauce, eggplant and mozzarella

1. 500g Barilla Fusilli
2. 400g Barilla Ricotta sauce
3. 1 eggplant, diced
4. 1/2 punnet of cherry tomatoes, sliced
5. 10 leaves fresh basil, torn
6. 50g Grana Padano cheese, grated
7. 1 large buffalo mozzarella, diced into 1.5 cm cubes
8. further virgin olive oil, for drizzling
9. Rock salt, for pasta water

The instruction how to make Fusilli later than ricotta sauce, eggplant and mozzarella

1. Bring great quantity of water to the boil in a large saucepan. like boiling, amass rock salt. We warn 7 grams per litre of water.
2. Drop the Barilla Fusilli into the water and stir. Cooks as per the instructions approximately the box.
3. In a large fry pan heat some oil, build up the eggplant and cook until soft, later ensue the cherry tomatoes. Finally go to the Ricotta sauce and bring to simmer.
4. Drain the pasta 2 minutes beforehand the suggested cooking time, saving one ladle of cooking water. Toss the pasta and cooking water in subsequently the the sauce, and agree to finish cooking.
5. separate the fry pan from the heat. Add the torn basil leaves, Grana Padano and buffalo mozzarella. amalgamation competently and comply the mozzarella to melt.
6. Drizzle like other Virgin Olive oil and encourage immediately.

Nutritions of Fusilli later than ricotta sauce, eggplant and mozzarella

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