Eggplant Involtini with Ricotta and Tomato Sauce, Plus Baked Pasta

Garlic Tomato Sauce

A moderately thick sauce supports the rolls without making them watery and also coats the pasta. Gentle garlic and basil keep the eggplant and ricotta central.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely sliced
• 2 28-ounce cans whole peeled tomatoes, crushed by hand
• 2 sprigs fresh basil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Warm the olive oil and garlic in a saucepan over medium-low heat until fragrant and lightly golden, about 2 minutes.
2. Add the tomatoes with their juices, basil, salt, and pepper. Simmer uncovered, stirring occasionally, for 30–35 minutes, until thick but still spoonable.
3. Remove the basil stems and adjust the seasoning. Aim for about 5 cups of sauce: reserve 3 cups for the involtini and 2 cups for the pasta.

Notes

• If the sauce reduces too far, loosen it with a little water; it will concentrate further in the oven.

Lemon-Ricotta Filling

Drained whole-milk ricotta stays creamy without leaking excessive moisture. Egg gently sets the filling, while Parmesan and lemon provide savoriness and lift.

Ingredients

• 24 ounces whole-milk ricotta, drained if watery
• 1 large egg
• 1/2 cup finely grated vegetarian-rennet Parmesan-style cheese
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. If the ricotta has visible whey, drain it in a fine-mesh sieve in the refrigerator for 30–60 minutes.
2. Mix the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Taste and adjust before stirring in the egg.
3. Reserve 1 cup for the baked pasta. Use the remainder for the eggplant rolls, keeping both portions refrigerated until assembly.

Notes

• The filling should hold a soft mound rather than flow. Drain wet ricotta instead of adding extra binders.

Roasted Eggplant Involtini

Roasting makes the eggplant supple enough to roll while browning its edges. Leaving the tops partly exposed gives the filling golden edges instead of steaming everything beneath sauce.

Ingredients

• 2 large globe eggplants, about 2–2 1/2 pounds total
• 1/4 cup olive oil, plus a little for the baking dish
• 3/4 teaspoon kosher salt
• to taste freshly ground black pepper
• 3 cups prepared garlic tomato sauce
• prepared lemon-ricotta filling, excluding the reserved 1 cup
• 1/2 cup loosely packed fresh basil leaves, torn just before serving

Instructions

1. Heat the oven to 425°F. Line two sheet pans with parchment. Trim the eggplants and cut lengthwise into 1/4-inch-thick planks, aiming for 12 broad slices. Keep narrow end pieces for the pasta.
2. Brush both sides of the slices and trimmings with olive oil, then season with salt and pepper. Arrange in a single layer.
3. Roast for 20–30 minutes, turning once and rotating the pans, until tender, lightly browned, and flexible with no spongy raw centers. Cool until handleable. Chop the roasted trimmings and reserve for the pasta.
4. Reduce the oven to 400°F. Lightly oil a roughly 9-by-13-inch baking dish and spread 2 cups of the sauce across the bottom.
5. Divide the involtini filling among the broad ends of the 12 eggplant slices, roughly 2–3 tablespoons each. Roll loosely and arrange seam-side down in the dish.
6. Spoon the remaining 1 cup sauce between and around the rolls, leaving much of the eggplant and exposed filling uncovered.
7. Bake uncovered for 25–35 minutes, until the sauce bubbles in the center and the exposed filling is golden and reaches 160°F. Rest for 5–10 minutes, then scatter with basil.

Notes

• If a plank tears, overlap two smaller pieces to enclose the filling.
• Do not under-roast the eggplant: the final bake will not reliably soften thick, raw centers.

Baked Pasta with Extra Ricotta Filling

The surplus filling bakes into creamy, browned islands over tomato-coated pasta. Roasted eggplant trimmings connect the two dishes and avoid waste.

Ingredients

• 3 cups cooked gluten-free Banza short pasta, thawed if frozen
• 2 cups prepared garlic tomato sauce
• 1 cup reserved lemon-ricotta filling
• roasted eggplant trimmings from the involtini, chopped
• 1/4 cup finely grated vegetarian-rennet Parmesan-style cheese
• 1 teaspoon olive oil, for the baking dish
• 2–4 tablespoons water, as needed

Instructions

1. Lightly oil a small, shallow baking dish, about 1 1/2 quarts. Heat the oven to 400°F if it is not already on.
2. Gently toss the cooked pasta with the sauce and chopped roasted eggplant. Add enough water to keep the mixture moist and easily spoonable, especially if the pasta has been refrigerated or frozen.
3. Transfer to the dish. Spoon the reserved filling over the pasta in 6–8 broad dollops and scatter Parmesan around and over them.
4. Bake uncovered for 25–35 minutes, until bubbling throughout, the cheese is browned, and the filling reaches at least 160°F. When using previously cooked leftover pasta, ensure the center of the bake reaches 165°F.
5. If needed, broil briefly to deepen the color, watching constantly. Rest for 5 minutes before serving.

Notes

• For a fresh batch, about 6 ounces dry short pasta makes roughly 3 cups cooked; cook just short of al dente before baking.
• Thaw frozen cooked pasta overnight in the refrigerator and fold it gently into the sauce to avoid breaking it.

Overall Timing / Workflow

The sauce simmers while the eggplant roasts, and the shared filling makes both assemblies quick. Both dishes finish at the same oven temperature.

Instructions

1. Ahead: Thaw frozen pasta in the refrigerator. Drain the ricotta if needed.
2. 0:00 — Heat the oven to 425°F and start the tomato sauce.
3. 0:10 — Slice, oil, and roast the eggplant. Mix the ricotta filling while it cooks.
4. 0:35 — Remove the eggplant, finish the sauce, and reduce the oven to 400°F.
5. 0:40 — Assemble the involtini, then use the reserved filling, sauce, and eggplant trimmings to assemble the pasta.
6. 0:55 — Bake both dishes together, leaving space for airflow. Rotate their positions if they brown unevenly; allow a few extra minutes if necessary.
7. 1:25 — Check the centers, rest both dishes for 5–10 minutes, and tear the basil for serving.

Plating

Serving the two bakes side by side preserves the shape of the rolls and the browned top of the pasta.

Instructions

1. Spoon some tomato sauce onto each plate and add three involtini, keeping their exposed filling facing upward.
2. Place a modest portion of baked pasta alongside, lifting from beneath a browned ricotta dollop to keep the topping intact.
3. Finish the eggplant with torn basil and serve warm.

Leftover Path

Both dishes reheat well when covered, with a splash of water protecting the sauce and pasta from drying out.

Instructions

1. Refrigerate the two dishes in covered containers within 2 hours and eat within 3–4 days.
2. Reheat covered at 350°F with a spoonful of water until the center reaches 165°F, usually 20–30 minutes for small portions. Uncover briefly at the end if desired.
3. Freeze individual portions for up to 2 months and thaw overnight in the refrigerator before reheating. Add fresh basil after warming.