dinner recipe · #00619
Eggplant Tomato Ricotta Fusilli
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 32 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 9
Prep12 min
Cook20 min
Inactive0 min
Total32 min
Ingredients
- 12 ozFusilli
- 12 cupsWater
- 10 ozEggplant
- 2 cupsTomato Sauce
- 4 ozRicotta Cheese
- 2 tbspBasil
- 4 ozCelery
- 1 tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Bring the Water to a boil with half of the Table Salt. Add the Fusilli and cook until tender according to its package timing; drain it.
- Wash produce under running water and keep leafy greens separate from raw meat and poultry. Prepare the sauce ingredients: Eggplant, Tomato Sauce, Ricotta Cheese, Basil, and Celery.
- Cook the Eggplant, Tomato Sauce, Ricotta Cheese, Basil and Celery with the remaining Table Salt and Black Pepper in a wide skillet until hot and properly softened or melted.
- Add the drained Fusilli, toss until evenly coated, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 15.6 g
- Carbohydrates
- 77.2 g
- Fat
- 4.7 g
- Fiber
- 7.2 g
- Sodium
- 683.7 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.