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2012-10-16Penne Rigate with Ricotta, Mozzarella, and Eggplant: 1 cup Precious® Galbani® ricotta cheese, 1 cup Precious® Galbani® mozzarella, hand shredded, 1/2 cup extra virgin olive oil, 3 whole garlic cloves, peeled, 1 eggplant, peeled and diced, 4 cups tomato sauce, 16 oz. package penne rigate pasta, 1/2 cup fresh basil, Salt and Pepper
Penne Rigate with Ricotta, Mozzarella, and Eggplant

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Penne Rigate with Ricotta, Mozzarella, and Eggplant

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Ingredients

  • 1 cup Precious® Galbani® ricotta cheese
  • 1 cup Precious® Galbani® mozzarella, hand shredded
  • 1/2 cup extra virgin olive oil
  • 3 whole garlic cloves, peeled
  • 1 eggplant, peeled and diced
  • 4 cups tomato sauce
  • 16 oz. package penne rigate pasta
  • 1/2 cup fresh basil
  • Salt and Pepper

Directions

  • In a large sauté pan, heat olive oil over medium heat. Add garlic and eggplant, cook until golden brown and tender.
  • Add tomato sauce and cooked eggplant to a large pot and heat through over medium heat.
  • Bring large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and add to sauce.
  • Add ricotta, half the hand shredded mozzarella cheese, and fresh basil to the sauce mixture. Toss to mix. Season with salt and pepper.
  • Sprinkle remaining hand shredded mozzarella over each portion of pasta.

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