Bow Ties with Roasted Eggplant and Three Cheeses

Indulge in a comforting bowl of Bow Ties with Roasted Eggplant and Three Cheeses, a flavorful pasta dish that combines the smokiness of oven-roasted eggplant with the creamy decadence of ricotta, mozzarella, and Parmesan cheeses. Perfectly al dente bow tie pasta is tossed in a luscious garlic-infused sauce, enhanced by a touch of crushed red pepper for subtle heat and finished with a sprinkle of fresh basil for a bright, herbaceous note. This recipe is an effortless blend of gourmet flavors and homey comfort, ideal for weeknight dinners or casual entertaining. Ready in under an hour, it’s a satisfying vegetarian dish that's as easy to make as it is to love.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 oz bow tie pasta (farfalle)
• 1 medium eggplant
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 3 cloves garlic, minced
• 0.25 tsp crushed red pepper flakes (optional)
• 0.25 cup fresh basil leaves, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplant into 1-inch cubes and place them on a baking sheet.

Step 3

Drizzle the eggplant with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the eggplant in the preheated oven for 25-30 minutes, turning halfway through, until browned and tender.

Step 5

While the eggplant is roasting, bring a large pot of salted water to a boil and cook the bow tie pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.

Step 6

In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

Step 7

Add the roasted eggplant to the skillet and stir to combine with the garlic. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If using, sprinkle in the crushed red pepper flakes.

Step 8

Reduce the heat to low and stir in the ricotta cheese, then gradually mix in the reserved pasta water to create a creamy sauce.

Step 9

Add the cooked pasta to the skillet and toss to coat evenly with the sauce.

Step 10

Stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese until melted and combined.

Step 11

Transfer the pasta mixture to a serving dish and sprinkle the remaining mozzarella and Parmesan cheeses on top.

Step 12

Garnish with chopped fresh basil leaves and serve immediately.

Nutrition Facts

Serving size	(1206.8g)

Amount per serving	% Daily Value*
Calories	2213.4

Total Fat 67.9g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 278.8mg	0%
Sodium 2236.0mg	0%
Total Carbohydrate 305.9g	0%
Dietary Fiber 26.4g	0%
Total Sugars 29.2g
Protein 115.5g	0%

Vitamin D 0IU	0%
Calcium 2389.0mg	0%
Iron 7.6mg	0%
Potassium 1942.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 20.1%

Carbs: 53.3%