{"id":46955,"date":"2026-08-28T10:00:00","date_gmt":"2026-08-28T08:00:00","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46955"},"modified":"2026-09-07T18:23:50","modified_gmt":"2026-09-07T16:23:50","slug":"casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/","title":{"rendered":"Casarecce N\u00b0 88"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"CASARECCE N\u00b0 88 con MELANZANE AL CARTOCCIO, RICOTTA E PINOLI\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/9Z1VoHJaLcc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-4 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-3 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p>250 g Rummo Casarecce N\u00b0 88<\/p>\n\n\n\n<p>750 g eggplants<\/p>\n\n\n\n<p>300 g cherry tomatoes<\/p>\n\n\n\n<p>300 g ricotta<\/p>\n\n\n\n<p>Basil<\/p>\n\n\n\n<p>30 g pine nuts<\/p>\n\n\n\n<p>Parmigiano Reggiano<\/p>\n\n\n\n<p>Salt<\/p>\n\n\n\n<p>Extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-2 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Dice one eggplant and halve the cherry tomatoes. Arrange them on a baking tray with a drizzle of olive oil, salt, black pepper, and some of the pine nuts. Prick the second eggplant several times with a fork, wrap it in foil, and place it on the same tray. Bake at 350\u00b0F for about 40 minutes.<\/p>\n\n\n\n<p>Cook the Rummo Casarecce N\u00b0 88 in plenty of salted boiling water. Meanwhile, combine the ricotta with some Parmigiano Reggiano and a splash of cold water until smooth. Scoop the flesh from the foil-wrapped eggplant and blend it with the ricotta, the remaining pine nuts, and a little pasta cooking water until silky.<\/p>\n\n\n\n<p>Pour the eggplant and ricotta cream into a saucepan. Add the pasta, drained about two minutes before al dente, and toss together with the roasted eggplant cubes and cherry tomatoes until everything is well combined. Finish with a few basil leaves and serve. Enjoy!<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Eggplant is one of the signature vegetables of summer. In this recipe, we prepare it in two different textures: roasted in cubes and blended into a creamy sauce with ricotta. Everything comes together with Rummo Casarecce N\u00b0 88, whose twisted shape is perfect for catching every bit of this rich, flavorful sauce.<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255,10],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg",800,800,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg",800,800,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg",800,800,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg",800,800,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg",800,800,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg",800,800,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"Eggplant is one of the signature vegetables of summer. In this recipe, we prepare it in two different textures: roasted in cubes and blended into a creamy sauce with ricotta. Everything comes together with Rummo Casarecce N\u00b0 88, whose twisted shape is perfect for catching every bit of this rich, flavorful sauce.","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Casarecce N\u00b0 88 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casarecce N\u00b0 88 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"Eggplant is one of the signature vegetables of summer. In this recipe, we prepare it in two different textures: roasted in cubes and blended into a creamy sauce with ricotta. Everything comes together with Rummo Casarecce N\u00b0 88, whose twisted shape is perfect for catching every bit of this rich, flavorful sauce.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-28T08:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-07T16:23:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/08\/casarecce800.jpg\",\"width\":800,\"height\":800,\"caption\":\"Casarecce n\\u00b0 88 Rummo con melanzane al cartoccio, ricotta e pinoli\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/\",\"name\":\"Casarecce N\\u00b0 88 | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#primaryimage\"},\"datePublished\":\"2026-08-28T08:00:00+00:00\",\"dateModified\":\"2026-09-07T16:23:50+00:00\",\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Casarecce N\\u00b0 88\",\"datePublished\":\"2026-08-28T08:00:00+00:00\",\"dateModified\":\"2026-09-07T16:23:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/ricette\/casarecce-n-88-with-baked-eggplant-ricotta-and-pine-nuts\/#primaryimage\"},\"articleSection\":\"RECIPES &amp; 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