This easy-to-follow recipe for egg and ricotta pasta using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 120g jar char-grilled, marinated eggplant

  • 500g jar tomato and basil sugo (pasta sauce)

  • 375g penne pasta, cooked and drained

  • 200g fresh ricotta


  • 1.

    In a saucepan add eggplant to sugo and simmer for 10 minutes until warm. Divide pasta between 4 bowls and top with sauce and ricotta.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 493kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 23g
  • Carbohydrate 81g
  • Sugar 7g
  • Sodium 59mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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