Barilla® Fettuccine

with a Stewed Eggplant Sauce, Dollops of Ricotta & Parmigiano Cheese

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Ingredients 8 Servings

Ingredients for 8 people:


  • 1 box Barilla® Fettuccine
  • 1 jar Barilla® Roasted Garlic Tomato Sauce
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large shallot, small diced                                                   
  • 1 small eggplant, diced
  • 1 yellow bell pepper, diced
  • ½ cup water           
  • ¾ cup ricotta cheese                             
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • ½ cup fresh basil, sliced thin
  • Salt and black pepper to taste         

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  • Bring a large pot of water to a boil.
  • In a large skillet sauté shallots with half the olive oil for a few minutes or until slightly browned.

  • Add eggplant and bell pepper then sauté for 5 minutes.

  • Add garlic sauce and water bring to a simmer and cook for 10 minutes.

  • Cook pasta according to package directions.

  • Meanwhile, in a small bowl combine ricotta, remaining olive oil and the Parmigiano cheese then season with salt and pepper to taste.

  • Drain pasta and combine with the sauce.

  • Top with dollops of ricotta mixture and garnish with fresh basil.


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