Quick Recipe Version (TL;DR)
Quick Ingredients
- Eggplant: 2 pounds eggplant, 1/4 cup extra-virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Sauce: 3 tablespoons extra-virgin olive oil, 1 small yellow onion, 4 garlic cloves, 2 tablespoons tomato paste, 1 can crushed tomatoes, 1 can tomato passata or tomato sauce, 1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes, 1/2 cup basil
- Pasta: 1 pound short pasta such as rigatoni, ziti, penne, or cavatappi
- Cheese and finish: 5 ounces ricotta salata, 1/2 cup fresh basil leaves, 2 tablespoons extra-virgin olive oil, plus salt for pasta water
Do This
- 1. Heat the oven to 425°F. Toss cubed eggplant with olive oil, salt, and pepper, then roast for 25 to 30 minutes until browned and tender.
- 2. Make the sauce by cooking onion in olive oil, adding garlic and tomato paste, then simmering crushed tomatoes, passata, salt, sugar, red pepper flakes, and basil for 20 to 25 minutes.
- 3. Boil 1 pound short pasta in salted water until 2 minutes shy of al dente; reserve 1 cup pasta water and drain.
- 4. Reduce the oven to 400°F. Toss pasta with sauce, roasted eggplant, 3 1/2 ounces ricotta salata, torn basil, and enough pasta water to make it glossy.
- 5. Transfer to a 9-by-13-inch baking dish, top with remaining ricotta salata, and drizzle with olive oil.
- 6. Bake covered for 20 minutes, then uncovered for 10 to 15 minutes until bubbling, bronzed, and crisp at the edges.
- 7. Rest for 10 minutes, finish with fresh basil, and serve warm.
Why You’ll Love This Recipe
- Deeply comforting: The pasta bakes into a rich, saucy center with crisp, bronzed edges.
- Big Sicilian-inspired flavor: Sweet tomato sauce, silky eggplant, fresh basil, and salty ricotta salata come together beautifully.
- Flexible eggplant method: Roast it for an easier weeknight approach or fry it for a more traditional, luxurious texture.
- Great for gatherings: It serves 6 generously and can be assembled ahead before baking.
Grocery List
- Produce: 2 pounds eggplant, 1 small yellow onion, 4 garlic cloves, 1 large bunch fresh basil
- Dairy: 5 ounces ricotta salata
- Pantry: 1 pound short pasta, extra-virgin olive oil, 1 can crushed tomatoes, 1 can tomato passata or tomato sauce, tomato paste, kosher salt, black pepper, sugar, red pepper flakes
Full Ingredients
For the Eggplant
- 2 pounds eggplant, preferably Italian or globe eggplant, trimmed and cut into 3/4-inch cubes
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For the Tomato Basil Sauce
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced, about 1 cup or 6 ounces
- 4 garlic cloves, thinly sliced or finely chopped
- 1/4 teaspoon red pepper flakes, optional but recommended
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 28 ounces
- 1 can tomato passata or plain tomato sauce, 15 ounces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, torn
For the Pasta and Assembly
- 1 pound short pasta, such as rigatoni, ziti, penne rigate, or cavatappi
- 1 tablespoon kosher salt, for the pasta water
- 5 ounces ricotta salata, coarsely grated or crumbled, divided
- 1/2 cup fresh basil leaves, torn, plus more for serving
- 2 tablespoons extra-virgin olive oil, divided, for the baking dish and finishing the top
Optional Fried Eggplant Method
- 1 1/2 cups olive oil or neutral oil, for frying
- 1/2 teaspoon kosher salt, for seasoning after frying
Step-by-Step Instructions
Step 1: Heat the oven and prepare the eggplant
Arrange two oven racks in the upper and lower thirds of the oven and heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper. Cut the eggplant into 3/4-inch cubes; keeping the pieces fairly even helps them roast at the same rate.
Divide the eggplant between the baking sheets. Drizzle with 1/4 cup extra-virgin olive oil, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss until the pieces are lightly coated. Spread the eggplant into a single layer so it roasts rather than steams.
Step 2: Roast the eggplant until golden and tender
Roast the eggplant for 25 to 30 minutes, rotating the pans and flipping the pieces halfway through. The eggplant is ready when it is tender in the center, deeply golden on some edges, and slightly collapsed. Set it aside while you make the sauce.
If you prefer fried eggplant: Heat 1 1/2 cups olive oil or neutral oil in a wide skillet to 350°F. Fry the eggplant in batches for 3 to 4 minutes per batch, turning occasionally, until golden and tender. Transfer to a paper towel-lined tray and season with 1/2 teaspoon kosher salt. Skip the roasting oil if using this method.
Step 3: Simmer the tomato basil sauce
While the eggplant roasts, warm 3 tablespoons extra-virgin olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook for 6 to 8 minutes, stirring often, until softened and lightly sweet but not browned.
Add the garlic and red pepper flakes and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly and coats the onion. Add the crushed tomatoes, passata or tomato sauce, 1 teaspoon kosher salt, sugar, and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 20 to 25 minutes, stirring occasionally, until the sauce tastes rich and no longer raw. Stir in 1/2 cup torn basil at the end.
Step 4: Boil the pasta just shy of al dente
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then add the pasta. Cook until the pasta is 2 minutes less than the package directions for al dente. For most rigatoni or ziti, this will be about 8 to 10 minutes, but check your package and taste a piece.
Before draining, reserve 1 cup pasta cooking water. Drain the pasta well. It should still have a firm bite because it will continue cooking in the oven.
Step 5: Toss the pasta, sauce, eggplant, basil, and ricotta salata
Reduce the oven temperature to 400°F. In the pasta pot or a very large mixing bowl, combine the drained pasta, tomato sauce, roasted or fried eggplant, 3 1/2 ounces ricotta salata, and 1/2 cup torn basil leaves. Toss gently so the eggplant stays in distinct pieces rather than breaking down completely.
Add reserved pasta water a little at a time, starting with 1/4 cup, until the mixture looks glossy, saucy, and slightly loose. You may not need the full cup. The pasta should look a bit wetter than you want the final dish to be, because the bake will absorb moisture.
Step 6: Assemble the pasta bake
Lightly coat a 9-by-13-inch baking dish with 1 tablespoon extra-virgin olive oil. Spoon the pasta mixture into the dish and spread it evenly without packing it down too firmly. Sprinkle the remaining 1 1/2 ounces ricotta salata over the top, then drizzle with the remaining 1 tablespoon extra-virgin olive oil.
For the best texture, leave a few pasta edges exposed on top. Those ridges will turn crisp and bronzed while the center stays saucy and comforting.
Step 7: Bake until bubbling and bronzed
Cover the dish tightly with foil and bake at 400°F for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce bubbles around the edges and the top is browned in spots. The center should register at least 165°F on an instant-read thermometer.
If you want extra color on top, broil for 1 to 2 minutes at the very end, watching carefully so the ricotta salata and pasta edges bronze without burning.
Step 8: Rest and serve
Let the baked pasta rest for 10 minutes before serving. This short rest helps the sauce settle into the pasta and makes the portions easier to scoop. Finish with more torn basil and, if you like, an extra dusting of ricotta salata at the table.
Pro Tips
- Do not overcook the pasta: Pull it 2 minutes shy of al dente so it stays pleasantly firm after baking.
- Give the eggplant space: Crowded eggplant steams instead of browning. Use two sheet pans for the roasted method.
- Keep the mixture saucy: A baked pasta should look a little loose before it goes into the oven; the noodles will absorb sauce as they bake.
- Use real ricotta salata: It is firm, dry, and salty, not the same as fresh ricotta. If you cannot find it, use feta or pecorino in a pinch, but use a lighter hand because both can be very salty.
- Rest before scooping: Ten minutes makes the pasta creamier and helps the portions hold together.
Variations
- More traditional and richer: Use the fried eggplant method in Step 2 for silkier eggplant with crisp golden edges.
- Extra melty: Fold in 4 ounces diced low-moisture mozzarella with the pasta before baking. This is less traditional, but very comforting.
- Spicy version: Increase the red pepper flakes to 1/2 teaspoon and finish with a drizzle of chili oil before serving.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven for 20 to 25 minutes, until hot in the center. For a fresher finish, add a spoonful of water or tomato sauce before reheating.
To make ahead, assemble the pasta bake up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes while the oven heats. Bake covered at 400°F for 25 minutes, then uncover and bake for 12 to 18 minutes, until bubbling and bronzed. You can also roast or fry the eggplant and make the sauce up to 2 days ahead.
Nutrition (per serving)
Calories: 610 kcal | Carbs: 77g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Fiber: 9g | Sugar: 13g | Sodium: 1110mg | Cholesterol: 20mg
