Mostaccioli Pasta Recipe with Bell Peppers and Ricotta

Fresh diced vegetables are a great way to add texture and flavor to simple pasta recipes. Red, yellow and green bell peppers bring color and flavor to this mostaccioli pasta recipe with eggplant and fresh ricotta cheese.
Photo + Recipe Credit: Chef Lorenzo Boni 

Ingredients:
1 box Barilla Mostaccioli 
4 tbsp extra virgin olive oil
½ cup yellow onion, diced
½ red bell pepper, diced
½ yellow red pepper, diced
½ green bell pepper, diced
1 eggplant, diced
1 28 oz can Italian tomatoes
TT salt and black pepper
1 cup ricotta 
½ cup Romano cheese
½ cup Basil, thick julienne

Instructions:
1. Bring one large pot of water to a boil and cook pasta according to directions, reserving 1 cup of cooking water
2. Meanwhile, in a skillet sauté onion, pepper and eggplant for five minutes, add tomato sauce, one cup of pasta cooking water, season with salt and pepper and bring to boil
3. Stir in ricotta and simmer for five minutes
4. Toss pasta with sauce. Top with Romano cheese and fresh basil before serving