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Barilla® Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese

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Barilla® Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese

25 minutes total

Made with Barilla Classic Blue Box Mostaccioli pasta.

Ingredients

Serves 8

1 Box Barilla® Mostaccioli
4 Tbs, divided Extra Virgin Olive Oil
½ Cup, diced Yellow onion
½ Cup, diced Red bell pepper
½ Cup, diced Yellow red pepper
½ Cup, diced Green bell pepper
1 Diced Eggplant
1 28 oz can Italian style tomato
1 Cup Ricotta Cheese
½ Cup, Grated Romano cheese
½ Cup, Basil, thick julienne
To taste Salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Place a pot of water to boil and cook pasta according to directions.

Step 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.

Step 3

Stir in ricotta and simmer for five minutes.

Step 4

Drain and toss pasta with sauce, finish with Romano cheese and fresh basil before serving.

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Barilla Mostaccioli Pasta
Classic Blue Box

Classic Blue Box

Mostaccioli

Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri, and Sorrento. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike Penne, which are ridged, Mostaccioli are smooth in texture.

Barilla® Mostaccioli is made with non-GMO ingredients. For more information, please read our position.

  • Shape Mostaccioli
  • Cook time 10–11 mins
  • Pack size 16 oz.
  • Range Classic Blue Box
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