Barilla® Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese
Barilla® Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese
25 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- No Meat
- Short
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
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.
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