Bucatini with baked ricotta
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.nzwomansweeklyfood.co.nz.
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
More Like This
Bucatini with baked ricotta | Women's Weekly Food
womensweeklyfood.com.au
Bucatini with Eggplant and Tomatoes | America's Test Kitchen
americastestkitchen.com
Baked rigatoni with eggplant | Reader's Digest Australia
readersdigest.com.au
Bucatini with Sausage and Eggplant Sauce | Canadian Living
canadianliving.com
Baked Pasta with Eggplants - Italian recipes by GialloZafferano
giallozafferano.com
Baked Pasta with Eggplants - Italian recipes by GialloZafferano
yummy4recipes.com
Baked rigatoni with eggplant, tomatoes and ricotta | Sunbasket
sunbasket.com
Baked pasta - Eggplants, ricotta and mozzarella Recipe | Samsung Food App
app.samsungfood.com