Best 4 Riccioli Con Melanzana E Mozzarella Recipes

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"Riccioli con melanzana e mozzarella" is a classic Italian dish that combines the flavors of pasta, eggplant, and mozzarella cheese. This traditional pasta dish is often served as a main course or as a side dish. The riccioli pasta, also known as "penne rigate," is a tubular pasta with ridges that help to hold the sauce. The eggplant is typically fried or grilled until soft and tender, and the mozzarella cheese is melted over the top of the pasta. The combination of these ingredients creates a delicious and satisfying dish that is sure to please the entire family.

Check out the recipes below so you can choose the best recipe for yourself!

RICCIOLI CON MELANZANA E MOZZARELLA



Riccioli Con Melanzana E Mozzarella image

Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Riccioli--Pasta-curls-.htm Cooking times are estimates.

Provided by Satyne

Categories     European

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

300 g macaroni (riccioli amalfitani or similar pasta)
3 medium sized eggplants
4 plum tomatoes, blanched, peeled, seeded, and chopped
1 small onion, thinly sliced
100 g mozzarella cheese, diced (ideally buffalo, but cow's milk will work)
10 basil leaves, shredded
1/3 cup olive oil
abundant freshly grated parmigiano (at least a half cup)
salt and pepper

Steps:

  • Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
  • Rinse them, pat them dry, and dice them finely.
  • Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
  • Add the eggplant and cook, stirring, for 5 minutes.
  • Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
  • While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
  • Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
  • Serve at once, with more Parmigiano for those who want it.

PASTA MELANZANA



Pasta Melanzana image

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

Provided by SPEARL20

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 10

¾ cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon butter
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
salt and pepper
¾ cup grated Parmesan cheese, divided
cracked black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
  • Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
  • Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.6 g, Cholesterol 24.1 mg, Fat 22.3 g, Fiber 5.5 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 329 mg, Sugar 4 g

TORTIGLIONI MELANZANA



Tortiglioni Melanzana image

An easy but very yummy pasta recipe with eggplant and kalamata olives.

Provided by A. Apolskis

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
10 ounces tortiglioni (tube-shaped) pasta
2 tablespoons pitted Kalamata olives, sliced
2 tablespoons grated Grana Padano cheese
2 tablespoons mayonnaise

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
  • Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  • Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g

ZUCCHINI CON MOZZARELLA



Zucchini con Mozzarella image

A nice easy side dish to prepare, goes great with just about anything. I have even had this for a main dish, with a nice crispy salad.

Provided by PalatablePastime

Categories     Cheese

Time 46m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
6 small zucchini, sliced
4 ripe tomatoes, diced
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

Steps:

  • In a large pan, cook bacon just until fat begins to render and bacon softens.
  • Add the onion and garlic and cook until onion is tender.
  • Place some zucchini in a single layer across the bottom of pan.
  • Top with some tomatoes.
  • Repeat layering until all vegetables are in the pan.
  • Simmer, covered, on medium-low heat, for 5-10 minutes, then turn vegetables with spatula to brown and cook the other side.
  • Top vegetables with marinara sauce and cheeses, and continue to cook, covered, for 5-10 minutes more or until vegetables are tender and cheese is melted.

Nutrition Facts : Calories 218.2, Fat 13.1, SaturatedFat 5.8, Cholesterol 29.8, Sodium 556, Carbohydrate 15, Fiber 2.7, Sugar 9, Protein 11.9

Tips:

  • To make the perfect riccioli pasta, use a high-quality durum wheat pasta. This type of pasta will hold its shape better during cooking and will have a more al dente texture.
  • When cooking the pasta, be sure to add plenty of salt to the water. This will help to flavor the pasta and prevent it from becoming bland.
  • Do not overcook the pasta. Riccioli pasta is best when it is cooked al dente, meaning it should still have a slight bite to it.
  • When making the eggplant sauce, be sure to use fresh, ripe eggplants. This will give the sauce the best flavor and texture.
  • To make the sauce even more flavorful, try roasting the eggplants before adding them to the sauce. This will caramelize the sugars in the eggplants and give them a smoky flavor.
  • When assembling the pasta dish, be sure to use plenty of mozzarella cheese. This will help to create a gooey, melted cheese that will coat the pasta and vegetables.
  • For a vegetarian version of this dish, simply omit the prosciutto. The eggplant and mozzarella cheese will still provide plenty of flavor.

Conclusion:

Riccioli con melanzane e mozzarella is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of the al dente pasta, the flavorful eggplant sauce, and the melted mozzarella cheese is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!

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