Eggplant Ricotta Pasta

Creamy, flavorful and oh-so-comforting, this eggplant ricotta pasta is just the perfect vegetarian dinner. Roasted eggplant is tossed in a tasty tomato-based sauce and topped with fresh ricotta — simple yet utterly delicious.

If you’ve been looking for a cozy meal that’s big on taste but simple to make, this eggplant ricotta pasta could be your new go-to.

It’s all about sweet, roasted eggplant paired with creamy ricotta, all tossed with your favorite pasta. The air fryer does most of the work, crisping up the eggplant while you simmer a quick tomato sauce on the side.

This dish is perfect for those evenings when you want something hearty but not too heavy.

Swapping out traditional frying for air frying lightens it up, and the ricotta brings just the right amount of creamy indulgence without going overboard.

Why you’ll love this eggplant ricotta pasta

• Rich and creamy texture
• Perfect for meatless Mondays
• The eggplant is air-fried for guilt-free indulgence.

What goes into eggplant and ricotta pasta

Eggplants — Choose medium-sized eggplants to ensure that each cube is succulent and meaty. I prefer to air fry them to achieve crispness without the need for excess oil.

Short pasta — I used mezzi rigatoni in this recipe because its ridges are excellent for holding onto the rich tomato sauce and creamy ricotta. However, any short pasta will do; penne or fusilli are wonderful alternatives that equally capture the sauce in their grooves.

Aromatics — The mix of onions, garlic and red chili flakes adds sweetness, pungency, and a gentle heat to the pasta sauce. Adjust the red chili flakes according to your heat preference.

Tomato paste + tomato puree (passata) — Tomato paste and puree form the base of the sauce. The paste adds intensity and richness, while the puree offers a smooth and velvety texture.

Dried oregano — You can also use fresh oregano here if you have it.

Fresh ricotta — The creamy texture and delicate taste of the ricotta pairs perfectly with the eggplants and tomato sauce.

Fresh basil leaves — These add a final aromatic touch. It’s best to tear them by hand to prevent bruising and to release their oils for maximum fragrance.

How to make pasta with eggplant and ricotta

Preheat your air fryer to 400°F (200°C). In a bowl, toss the eggplant cubes with 1 tablespoon of olive oil until evenly coated. Transfer the eggplant to the air fryer basket and cook for 15 minutes, shaking the basket halfway through, until the eggplant is golden and tender. (If your air fryer doesn’t require pre-heating, you can toss everything in the air fryer basket from the beginning).

While the eggplant is air frying, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 2 cups of the pasta water.

In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the onion for about 5 minutes or until the onion is translucent and aromatic.

Add the garlic and red chili flakes and continue to cook for 1 minute.

Stir in the tomato paste and cook for 1 minute. Add the tomato puree and dried oregano. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.

Fold the air-fried eggplant into the tomato sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Add the cooked pasta to the skillet with the sauce and toss to combine. If the mixture seems dry, add more of the reserved pasta water.

Dollop fresh ricotta over the pasta, gently folding it in to create a creamy texture. Season with salt and freshly ground black pepper to taste.

Tear the basil leaves by hand and sprinkle them over the pasta.

Serve immediately, with extra basil leaves and freshly grated black pepper on top.

Leftovers and storage

• Cool any leftovers to room temperature before transferring it to an airtight container. This pasta dish can be refrigerated for up to 3-4 days.
• Warm the pasta gently in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until heated through.
• For longer storage, freeze the pasta in a freezer-safe container or zip-lock bag for up to 2 months. Thaw in the refrigerator overnight before reheating as above.

Recipe notes and tips

• For an even richer flavor, roast the garlic before adding it to the sauce.
• Salt the diced eggplant and let it sit for 10-15 minutes before air-frying to draw out excess moisture and bitterness.
• Mix in grated Parmesan cheese along with the ricotta for an even cheesier pasta.
• Use a plant-based ricotta and pasta to make this recipe vegan-friendly.
• If you don’t have an air fryer, you can roast the eggplant cubes in the oven until golden and tender.

If you liked this eggplant ricotta pasta, you might also like some of my other easy vegetarian pasta recipes:

• Tuscan White Bean Pasta
• Creamy Tomato Spinach Pasta
• Mascarpone Pasta Sauce
• Creamy Curry Pasta
• Pink Sauce Pasta

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