Bucatini with baked ricotta | Women's Weekly Food
Bucatini pasta with baked ricotta from Australian Women's Weekly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 375 grams bucatini pasta
- 2 x 270g jars marinated eggplant in oil
- 2 cloves garlic, crushed
- 2 x 400g cans crushed tomatoes
- 1/2 teaspoon cracked black pepper
- 300 grams baked ricotta cheese, chopped coarsely
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