To keep them both intact, add the little “pockets” of ricotta and the eggplant pieces just before serving the pasta or turning it into the baking dish. It is one of the nuances in cooking that make a difference. When you take a bite of the finished pasta, you’ll get little bursts of different tastes, which you wouldn’t enjoy if the eggplant pieces were broken apart and the ricotta was mixed in with the pasta. If you choose to bake the pasta, make sure the pasta is well moistened when it goes into the baking dish—the heat of the oven will dry it out a little. You can toss little pieces of mozzarella or Fontina cheese in with the pasta before adding the ricotta and eggplant if you like. Just make sure the consistency of the pasta stays fluid and creamy.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.