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    Home » Recipes » Italian Recipes

    Ziti with Roasted Eggplant and Ricotta Cheese

    Published: Sep 7, 2019 · Modified: Aug 7, 2021 by Samantha Ferraro · This post may contain affiliate links · 13 Comments

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    A classic Italian recipe, also known as pasta alla norma, ziti with roasted eggplant and ricotta cheese is a quick and impressive pasta dish.

    A classic Italian recipe, also known as pasta alla norma, ziti with roasted eggplant and ricotta cheese is a quick and impressive pasta dish.

    Eggplant is one of my favorite vegetables to roast as it becomes savory and caramelized and pairs perfectly with the creamy ricotta cheese.

    A classic Italian recipe, also known as pasta alla norma, ziti with roasted eggplant and ricotta cheese is a quick and impressive pasta dish.

    Also known as Pasta Alla Norma

    This recipe is very similar to a classic recipe called pasta alla norma. Which, traditionally has fried eggplant and ricotta salata. A pressed, dried ricotta cheese that is shaved onto the pasta. However, the creaminess of ricotta cheese is so lovely in this recipe.

    Homemade Ricotta Cheese

    I have a recipe for making homemade ricotta cheese, which does take time but the process is pretty straight forward. I highly suggest you make a batch for this recipe. There is nothing like it, just waiting for roasted eggplant and sweet San Marzano tomatoes.

    Or you can make this sweet dessert recipe called kanafe with the homemade ricotta cheese.

    A classic Italian recipe, also known as pasta alla norma, ziti with roasted eggplant and ricotta cheese is a quick and impressive pasta dish.

    A Few Tips on Cooking with Eggplant

    I just love working with eggplant. I have a number of recipes both in my first cookbook  and on here, such as deconstructed baba ghanoush or classic eggplant parmesan.

    • When picking out an eggplant, look for the younger, smaller eggplants. They will have less seeds and be less bitter.
    • Look for eggplant that has a smooth skin with no blemishes or bruises.
    • The eggplant skin is not my favorite part, so I will peel most or all of the skin off, that way I can enjoy the whole bite without a tough peel leftover.
    • Eggplant is like a sponge and soaks up everything! So don't overdo it with the olive oil, a good drizzle or brush is enough.
    • Speaking of, I often will salt the eggplant before cooking it. It helps draw out any excess moisture so it fry's or roasts better with a more crispy exterior.

    More eggplant recipes

    • Grilled Kofta with Eggplant and Tomatoes
    • Roasted Eggplant with Tahini, Beets and Chickpeas
    • Turkish Breakfast with Eggplant Borek
    • Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.
      Classic Eggplant Parmesan

    Ziti with Roasted Eggplant and Ricotta Cheese

    Samantha Ferraro

    LittleFerraroKitchen.com

    A classic Italian recipe, also known as pasta alla norma, ziti with roasted eggplant and ricotta cheese is a quick and impressive pasta dish.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 servings
    Calories 317 kcal

    Ingredients
     
     

    • ½ lb ziti or penne
    • 1 large eggplant or 2 medium-sized
    • 2 garlic cloves chopped
    • 1 32 oz can San Marzano whole tomatoes
    • 1 cup whole milk ricotta cheese
    • ½ teaspoon red pepper flakes
    • ½ cup freshly grated Parmigiano-Reggiano
    • Fresh basil
    • Olive oil for drizzling
    • Salt and pepper to taste

    Instructions
     

    • Trim ends off eggplant and peel 1 inch sections off skin leaving half of skin intact. Cut eggplant into ½ 1 inch cubes and place eggplant in colander and sprinkle with 1 tablespoon of salt, tossing everything together and allow to drain for 15-20 minutes.
    • Pre-heat oven to 400 degrees Fahrenheit and place eggplant on foil lined baking sheet. Drizzle with olive oil and toss to coat. Bake in oven for about 20 minutes until golden brown. Once done, set aside.
    • While eggplant is cooking, bring a large pot of salted water to boil for the pasta and cook pasta according to package directions. (I always go about 1 minute less and check as I go).
    • In a separate pot, over medium heat, drizzle with olive oil and add chopped garlic and saute for 1-2 minutes until just lightly golden. Add whole tomatoes, crushing them by hand as you add them in, with all their juices and the red pepper flakes and season with salt. Bring sauce to a gentle boil and then reduce for 10 minutes.
    • When pasta is done, reserve about ½ cup of cooking water (I always save this just in case the pasta is too dry) then drain the pasta and add the pasta back into its pot.
    • Then add in the tomato sauce and roasted eggplant and stir everything together. At this point you can either mix in heaping spoonfuls of ricotta cheese or serve the pasta with dollops of cheese on top.
    • Once plated, drizzle with olive oil and garnish with grated Parmesan and fresh basil.

    Notes

    Recipe adapted from Lidia Bastianich book Lidia's Favorite Recipes

    Nutrition

    Calories: 317kcalCarbohydrates: 36gProtein: 18gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 594mgPotassium: 803mgFiber: 7gSugar: 10gVitamin A: 745IUVitamin C: 24.8mgCalcium: 365mgIron: 3.6mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Delicious Italian Recipes

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      Cherry Tomato Pasta with Garlic and Basil
    • Puttanesca pasta with anchovies, capers, olives and garnished with basil.
      Linguine Puttanesca
    • Prosciutto and Caramelized Pear Pizza with Balsamic Glaze
    • Creamy spinach risotto with lemon and parmesan.
      Spinach Risotto with Parmesan

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    Reader Interactions

    Comments

    1. Lori says

      September 17, 2012 at 6:26 am

      5 stars
      What does it mean Trim ends off eggplant and peel 1 in sections off skin leaving half of skin intact? I am perplexed!! LOL

      Reply
      • Samantha says

        September 17, 2012 at 6:03 pm

        Hi Lori! I usually post step by step photos, but I was on a time crunch this time so I didn't, sorry! Basically, cut the ends off the eggplant and use a vegetable peeler to peel off the skin of the eggplant. Instead of peeling off all the skin, just peel off "sections" so it will look like stripes. I hope that makes more sense!

        Reply
    2. Lee amoroso says

      September 10, 2012 at 5:15 pm

      5 stars
      How much olive oil do you use to cook the garlic in? I made this recipe and guessed at the amount based on other Lidia recipes. It was sooooo delicious..

      Reply
      • Samantha says

        September 10, 2012 at 6:08 pm

        Hi Lee. To be honest, I don't usually "measure" olive oil when I saute. I do a good drizzle in the pan a few times...I would guesstimate 2 Tb?

        Reply
    3. @bluenotebacker says

      September 07, 2012 at 9:29 am

      5 stars
      An email told me the other day that it's eggplant season, is that true? Eggplant is delicious and this recipe looks fantastic. Looking fwd to trying it, thanks for sharing!

      Reply
    4. Shaun Hutchinson says

      September 06, 2012 at 2:25 pm

      5 stars
      Hello grea recipe but no mention of pasta weight/amount?! 🙂

      Reply
      • Samantha says

        September 06, 2012 at 5:53 pm

        Hi Shaun. It was 1/2lb penne or zitti. I must have missed adding that in. Thank you for letting me know!

        Reply
    5. Liz @ The Lemon Bowl says

      September 06, 2012 at 11:16 am

      5 stars
      So fresh and simple - a great way to showcase Summer produce! Love this recipe.

      Reply
    6. Catherine says

      September 06, 2012 at 10:11 am

      5 stars
      Looks deliciuos. For how amny hungry people would that be?

      Reply
      • Samantha says

        September 06, 2012 at 10:17 am

        I only used half a box of penne which is 1/2 lb and it made a lot! It fed about 8 people as a side dish at a bbq and there was still leftovers!

        Reply
    7. Sarah says

      September 05, 2012 at 8:07 am

      5 stars
      We both must have a weakness for pasta. This is my kind of dish too! Looks fantastic Samantha!

      Reply
    8. The Wimpy Vegetarian says

      September 05, 2012 at 6:09 am

      5 stars
      This is the perfect summer dinner with a salad!! It just sounds so wonderful.

      Reply
    9. Jennie @themessybakerblog says

      September 05, 2012 at 5:59 am

      5 stars
      Sam, this dish looks absolutely amazing. And the cheese- yum!

      Reply

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