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Fusilli with Ricotta Sauce, Eggplant and Fresh Basil

Fusilli with Ricotta Sauce, Eggplant and Fresh Basil

25 minutes total / Calories 469.37

A delicious vegetarian meal the whole family will love.

Ingredients

Serves 6

500gr Barilla Fusilli
1 jar Barilla Ricotta Sauce
1 Eggplant, Diced
½ Punnet of Cherry Tomatoes, Sliced
10 Leaves Fresh Basil, Torn
50gr Grana Padano, Grated
1 Large Buffalo Mozzarella, Diced into 1.5cm Cubes
Extra Virgin Olive Oil, for Drizzling
Rock Salt, for Pasta Water

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

Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water. Drop the Fusilli into the boiling water and cook as per the instructions on the box.

Step 2

In a large fry pan heat some oil, add the eggplant and cook until soft. Add the cherry tomatoes and stir. Next add the Barilla Ricotta sauce and bring to a simmer.

Step 3

Drain the pasta one minute before the recommended cooking time, saving one ladle of cooking water. Toss the pasta and pasta water in with the sauce and cook for the final minute.

Step 4

Remove the fry pan from the heat and add the torn basil leaves, Grana Padano and buffalo mozzarella. Allow the mozzarella to melt, drizzle with Extra Virgin Olive oil and serve immediately.

Classic Blue box

Classic Blue box

Fusilli

It takes only 11 minutes to show your love without words, the exact time of preparing a plate of fusilli for your beloved ones. Fusilli were born in the centre-south of Italy, and get their name from the "fuso", the knitting tool used to roll up wool. Their shape is created by three small wings elegantly twisted on themselves, in a spiral movement, which captures every type of sauce.

  • Shape Fusilli
  • Cook time 11 mins
  • Pack size 500g
  • Range Classic Blue box
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