Introduction
There’s just something magical about pasta. It’s the kind of dish that brings everyone to the table, no matter the day or occasion. And when you add creamy ricotta, tender eggplant, and a silky white sauce into the mix? Oh, friends—we’re talking next-level comfort food!
I first fell in love with this dish during a trip to Rome, where eggplant seems to sneak its way into so many pasta recipes. The locals have a way of treating this humble vegetable like royalty, and I finally understood why. Eggplant, when cooked right, becomes buttery soft and soaks up flavor like a sponge. Pair it with ricotta cheese and a luscious white sauce, and you’ve got a pasta dish that feels indulgent without being overly heavy.
Today, I’m walking you through exactly How To Make Eggplant & Ricotta Pasta With A Creamy White Sauce! It’s a recipe that feels restaurant-worthy but is surprisingly easy to pull together on a weeknight. By the time you’re done, you’ll have a dish that’s cozy, creamy, and just a little bit fancy—the perfect kind of comfort food.
Ingredients
Here’s what you’ll need for this recipe:
For the Pasta
- 1 lb (450g) short pasta (penne, rigatoni, or fusilli work best)
- Salt, for pasta water
For the Eggplant
- 2 medium eggplants, diced into bite-sized cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Creamy White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 garlic clove, finely minced
- Pinch of nutmeg (optional, but highly recommended!)
- Salt and freshly ground black pepper, to taste
For Garnish
- Fresh basil or parsley, chopped
- Extra Parmesan for sprinkling
Substitution Ideas
- Pasta: Use gluten-free pasta to make this dish gluten-free.
- Milk: Swap with oat milk or almond milk for a lighter version (though sauce may be less creamy).
- Ricotta: Vegan ricotta or blended cashew cream works if you want a dairy-free twist.
- Parmesan: Nutritional yeast can be used in place of Parmesan for a vegan-friendly option.
- Eggplant: Zucchini or mushrooms can stand in if eggplant isn’t your favorite.
Step-by-Step Instructions
Let’s make this creamy, dreamy pasta step by step!
Step 1: Prepare the Eggplant
Preheat your oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread it out evenly on a baking sheet and roast for about 20–25 minutes, until golden brown and tender.
👉 Tip: Roasting eggplant instead of frying keeps it lighter and gives it a nice caramelized flavor.
Step 2: Cook the Pasta
While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
Step 3: Make the Creamy White Sauce
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Stir in the flour and whisk continuously for 1–2 minutes to form a smooth paste (this is your roux).
Slowly pour in the warm milk, whisking constantly to avoid lumps. Cook for 5–7 minutes, stirring frequently, until the sauce thickens. Add ricotta, Parmesan, nutmeg (if using), salt, and pepper. Stir until smooth and creamy.
👉 Tip: If the sauce gets too thick, splash in a little reserved pasta water until it reaches your desired consistency.
Step 4: Combine Everything
Add the roasted eggplant to the sauce, followed by the cooked pasta. Toss gently to coat every piece of pasta with the creamy sauce. If needed, add more pasta water to loosen.
Step 5: Garnish & Serve
Top with fresh basil or parsley and extra Parmesan. Serve immediately while it’s hot and luscious!
Extra Tips
Serving Suggestions
- Pair this dish with a crisp green salad and a slice of garlic bread.
- A glass of chilled white wine (like Pinot Grigio) balances the richness beautifully.
- For extra protein, you could add grilled chicken or sautéed shrimp.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat with a splash of milk to revive the creaminess.
- Freezer: This pasta doesn’t freeze well due to the ricotta and white sauce, so it’s best enjoyed fresh.
Variations
- Spicy Twist: Add red pepper flakes to the sauce for a little heat.
- Veggie Boost: Toss in spinach or peas at the end for extra greens.
- Baked Version: Transfer pasta to a casserole dish, top with mozzarella, and bake until bubbly and golden.
Nutritional Information (per serving, serves 4)
- Calories: ~540
- Protein: 20g
- Carbohydrates: 65g
- Fat: 22g
- Fiber: 6g
(Adapted from Orsara Recipes)
FAQ Section
Q: How long does it take to make Eggplant & Ricotta Pasta with White Sauce?
A: About 40 minutes total—20 minutes for roasting eggplant and 20 minutes for sauce and pasta.
Q: Can I substitute eggplant with another vegetable?
A: Absolutely! Zucchini, mushrooms, or even roasted bell peppers are great alternatives.
Q: Can I freeze this pasta?
A: It’s best not to freeze since the creamy sauce can separate. Store in the fridge and enjoy within 3 days instead.
Q: What’s the best pasta shape for this dish?
A: Short pastas like penne, rigatoni, or fusilli hold the creamy sauce and eggplant chunks beautifully.
Conclusion
And there you have it—How To Make Eggplant & Ricotta Pasta With A Creamy White Sauce! This dish is everything I love about Italian cooking: simple ingredients, comforting flavors, and just enough elegance to make any meal feel special.
The roasted eggplant brings depth and heartiness, the ricotta adds a luscious creaminess, and the white sauce ties it all together in the most satisfying way. It’s one of those pastas you’ll crave again and again.
So grab some eggplants, open your favorite bottle of wine, and whip up this pasta tonight. I promise, one bite and you’ll be hooked.
If you try this recipe, let me know in the comments below—I’d love to hear how it turned out for you. And don’t forget to share it with your fellow pasta lovers. Buon appetito! 🍝💜