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Riggies with Roasted Vegetable and Ricotta Sauce

See original recipe at: foodnetwork.com
kept byash
recipe byFood Network (on a budget)
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Ingredients: 

1 large bulb garlic
1/2 cup EVOO
Salt and pepper
1 firm eggplant
1 large red bell pepper
1 onion, chopped
One 28- to 32-ounce can San Marzano tomatoes
Handful fresh basil leaves
1 pound rigatoni
1 cup fresh ricotta, cow or sheep milk
1/3 cup grated Parmigiano-Reggiano
1/3 cup grated pecorino

See original recipe at foodnetwork.com

 

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