The Dinner Planner

Eggplant, Ricotta and Chilli Rigatoni

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Servings 4


  • 300 g rigatoni
  • 2 400g tinned tomatoes
  • 1 eggplant – sliced into 1cm x 4cm lengths
  • 120 g baby spinach
  • 1 red onion – finely sliced
  • 3 garlic cloves – crushed
  • 1 red chilli – finely sliced (seeds removed if necessary)
  • 2 tbsp olive oil
  • 120g firm ricotta
  • ¼ c basil – roughly chopped
  • parmesan
  • salt and pepper


  • Heat the olive oil in a large pan over medium heat. Add onion, garlic and chilli and cook for 2 minutes. Add eggplant, and a splash more oil if required. Stir to combine and cook until eggplant is browned all over.
  • Add tomatoes to the pan. Rinse the tin out with a little water and add that too. Stir to combine. Pop lid on and cook for 20 minutes.
  • Meanwhile, cook pasta in boiling salted water until al dente, 8-10 minutes. Drain and set aside. Keep a little water aside to loosed the pasta sauce if required.
  • Stir the baby spinach and ricotta through the sauce.
  • Add the pasta and a little of the reserved water if required and stir to combine.
  • Divide amongst bowls and garnish with toasted pine nuts and parmesan

Tips and Variations

Vegetarian – Yes
Gluten Free –  Use gluten free pasta
Low Carb –  Replace the pasta with zucchini that has been cut into 1x4cm fingers. Add to the sauce for the last 5 minutes to ensure it stays firm. 


Calories: 448kcal | Carbohydrates: 69g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 720mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3165IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 2mg

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