The baked whole wheat pasta with eggplants and ricotta, also known as light baked pasta alla Norma, is a tasty yet light baked pasta.
An alternative to the richer Sicilian baked pasta.
With homemade tomato sauce, grilled eggplants, and fresh ricotta: it’s delicious and digestible!
Eggplants, rich in water and fiber, are a vegetable suitable for tasty preparations.
In season from June to September.
Choose eggplants with a green stem and firm to the touch, with smooth, taut skin without bruises, and a uniform color regardless of the variety, shape [round or oval], and color [purple, black, white, red, striped].
The baked whole wheat pasta with eggplants and ricotta is a one-dish meal as it combines the characteristics of a balanced meal in a single serving.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 5.6 oz whole wheat penne
- 1 unit black oval eggplant
- cow's milk ricotta (amount as per dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste marjoram (or nutmeg)
- to taste tomato sauce (homemade)
- to taste basil
- 2 tablespoons Ragusano cheese (grated)
Tools
- 2 Bowls
- 1 Baking Dish
Preparation
Grill the eggplants following the procedure described for grilled eggplants.
Do not season them.Place the ricotta in a bowl, season with:
• a pinch of salt;
• a pinch of pepper;
• marjoram [or nutmeg];
and mix coarsely with a fork: the ricotta should remain in pieces, not become a cream.Cook the pasta al dente [it will be baked].
I cooked it exactly half the time indicated on the package.In a bowl, pour:
• an ample amount of tomato sauce;
• grilled eggplant in chunks;
• basil;
add the pasta and mix.Prepare a baking dish:
• pour half of the pasta tomato eggplant and basil into the dish;
• distribute the ricotta;
• pour the remaining pasta tomato eggplant and basil over the ricotta;
finish with a sprinkle of grated cheese and grind the pepper.Bake at 356°F (180°C) in a fan oven for 10-15 minutes until a crispy crust forms on the surface.
Serve.
Your baked whole wheat pasta with eggplants and ricotta is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
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