Fresh diced vegetables are a great way to add texture and flavor to simple recipes. Mostaccioli with
Fresh diced vegetables are a great way to add texture and flavor to simple recipes. Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese Ingredients1 box Mostaccioli4 tbsp extra virgin olive oil½ cup yellow onion, diced½ red bell pepper, diced½ yellow red pepper, diced½ green bell pepper, diced1 eggplant, diced1 28 oz can Italian tomatoesTT salt and black pepper1 cup ricotta½ cup Romano cheese½ cup Basil, thick julienneInstructions1. Bring one large pot of water to a boil and cook pasta according to directions, reserving 1 cup of cooking water. 2. Meanwhile, in a skillet sauté onion, pepper and eggplant for five minutes, add tomato sauce, one cup of pasta cooking water, season with salt and pepper and bring to boil. 3. Stir in ricotta and simmer for five minutes. 4. Toss pasta with sauce. Top with Romano cheese and fresh basil before serving. Photo + Recipe Credit: Chef Lorenzo Boni -- source link
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