Barilla® Mostaccioli

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

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Ingredients 8 Servings

  • 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
  • Salt and black pepper, to taste
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  • Place a pot of water to boil and cook pasta according to directions.
  • 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.
  • Stir in ricotta and simmer for five minutes.
  • Drain and toss pasta with sauce, finish with Romano cheese and fresh basil before serving.
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