Easy eats…

Treat of theweek

Baked fusilli with aubergine and ricotta sauce

Serves 6

□ 500g Barilla Fusilli
□ 1 jar Barilla Ricotta Sauce
□ 1 large aubergine, cut into 2cm cubes
□ Mozzarella (125g), cut into 1cm cubes
□ 2 ripe tomatoes, cut into 2cm cubes
□ 3 eggs, boiled (6 minutes), peeled and sliced
□ 10 basil leaves, torn
□ 80g Parmigiano Reggiano
□ Rock salt, for pasta water
□ Salt and pepper, to taste

1 Bring plenty of salted