This one pot pasta recipe brings eggplant, sun-dried tomatoes, and creamy ricotta together for a dish that hits every craving. Whether you’re a fan of sun dried tomato recipes or love tomato pasta recipes with a twist, this one’s for you. It also ticks all the boxes for eggplant and tomato recipes, One Pot Pasta Meals, and everything we adore about good recipes pasta and pasta recipes.

1) Key Takeaways
2) Easy Eggplant and Sun-Dried Tomato Pasta Recipe
3) Ingredients for Eggplant and Sun-Dried Tomato Pasta
4) How to Make Eggplant and Sun-Dried Tomato Pasta
5) Tips for Making Eggplant and Sun-Dried Tomato Pasta
6) Making Eggplant and Sun-Dried Tomato Pasta Ahead of Time
7) Storing Leftover Eggplant and Sun-Dried Tomato Pasta
8) Try these Main Course recipes next!
9) Eggplant and Sun-Dried Tomato Pasta
10) Nutrition

1) Key Takeaways

How to get the perfect creamy pasta without cream
Why this one pot pasta recipe makes your life easier
What makes eggplant and sun-dried tomatoes the ultimate comfort combo
How to keep leftovers tasting just as good the next day

2) Easy Eggplant and Sun-Dried Tomato Pasta Recipe

I love when dinner decisions are simple. This dish came out of one of those “what do I have in the pantry?” evenings and turned into a full-on obsession. Creamy ricotta meets chewy sun-dried tomatoes, eggplant gets all golden and tender, and the best part? It’s all done in one pot. Fewer dishes mean we win twice.

One pot pasta recipes are my absolute favorite when I need something cozy and satisfying but don’t want to juggle six pans at once. This one checks every box. If you’re into tomato pasta recipes that lean more savory than sweet, or you’ve got a soft spot for anything involving eggplant and tomato, you’re going to love this.

What I like most about this pasta is how those sun-dried tomatoes practically melt into the sauce. It’s not fancy, just honest, delicious food. And did I mention it’s fast? Like, weeknight-fast. That’s where this pasta shines.

3) Ingredients for Eggplant and Sun-Dried Tomato Pasta

Olive Oil: A couple of tablespoons go a long way here. It helps soften the eggplant and builds that base layer of flavor that carries through the whole dish.

Eggplant: One medium eggplant, diced. I don’t bother peeling it. The skin softens enough during cooking, and you get that slight chew that makes it interesting.

Garlic: Three cloves, minced. You could add more if you’re garlic-obsessed like me. It lifts the whole thing and gives depth to the sauce.

Crushed Chili Flakes: Totally optional, but I always throw in a pinch for a tiny kick. It balances out the richness of the ricotta later.

Sun-Dried Tomatoes: You want them soft and packed in oil. Chop them up so they spread through every bite. It’s what makes this one of those sun dried tomato recipes you’ll go back to.

Pasta: Short shapes like rigatoni work best. They soak up all that goodness without going limp. Plus, they make one pot pasta meals extra hearty.

Vegetable Broth: Go with broth instead of water if you can. It’s the difference between good and great. Adds that depth that plain water just doesn’t.

Ricotta: This is where it all comes together. Creamy, light, and just enough to coat the noodles. I use full-fat for that soft, lush texture.

Salt and Pepper: Start light, taste as you go. The sun-dried tomatoes and ricotta both carry flavor already.

Fresh Basil: Roughly torn, not chopped. It adds brightness at the end. Kind of wakes everything up.

Parmesan: Optional, but let’s be honest, everything’s better with a handful of parm on top.

4) How to Make Eggplant and Sun-Dried Tomato Pasta

Step 1. Heat the olive oil in a big, deep pan over medium heat. Toss in the diced eggplant and cook until golden and soft. This part takes a bit of patience. Stir every so often and let it get those caramelized edges.

Step 2. Add garlic and chili flakes. Stir for a minute, just until you catch that fragrant kick. You don’t want to brown the garlic, just wake it up.

Step 3. Stir in the sun-dried tomatoes and pasta. Pour in the broth. Give it all a good mix. It should look like a slightly chaotic pasta soup at this point, and that’s perfect.

Step 4. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it bubble uncovered for about 12 to 14 minutes. Stir often so nothing sticks to the bottom.

Step 5. When the pasta’s just al dente and most of the liquid’s gone, switch off the heat. Stir in the ricotta until it melts through and wraps around every noodle.

Step 6. Hit it with salt, pepper, torn basil, and a heavy sprinkle of parmesan. Spoon it into bowls and dig in while it’s still steamy.

5) Tips for Making Eggplant and Sun-Dried Tomato Pasta

Start with good olive oil. It’s doing a lot of the heavy lifting here. I usually grab the one that smells like crushed olives when I pop the lid.

If you’re doubling the batch, don’t crowd the pan with too much eggplant. That’s when it starts steaming instead of browning. Cook it in batches if you need to.

Short-cut pasta shapes make this one of the most forgiving one pot pasta recipes. Go for shells, penne, or whatever holds onto the sauce. Don’t overcook the pasta or it’ll go mushy fast.

6) Making Eggplant and Sun-Dried Tomato Pasta Ahead of Time

This pasta holds up better than you’d expect. If I’m making it ahead for lunch or a casual dinner, I stop the cooking a minute early so the noodles don’t get too soft later.

It keeps in the fridge for up to three days. Reheat it gently in a pan with a splash of broth or water to loosen things back up. That creamy texture returns with just a stir.

If you’re packing it up, leave off the basil and parmesan until serving. They tend to go flat in the fridge and lose their charm.

7) Storing Leftover Eggplant and Sun-Dried Tomato Pasta

Store any leftovers in an airtight container in the fridge. It tastes even better the next day, once everything settles and soaks up more flavor.

Before reheating, add a splash of water or broth to keep things creamy. Microwave or warm it on the stove, whichever’s easier for you that day.

I don’t recommend freezing it. The texture of the eggplant and pasta won’t hold up. Eat it fresh or within a few days, and you’re golden.

8) Try these Main Course recipes next!

9) Eggplant and Sun-Dried Tomato Pasta