1 Jar of Lidia's Chunky Eggplant Sauce
1 pound Lidia's Rigatoni, or any other rigatoni
1½ cups ricotta
8 basil leaves, shredded
½ cup Grana Padano, or Parmigiano-Reggiano, freshly grated
In a skillet, heat one jar of Lidia's Chunky Eggplant Sauce until hot. Meanwhile, cook Rigatoni according to the instructions on the box and drain well. Add the drained pasta, ricotta, shredded basil leaves, to the sauce and stir all together well to combine. Sprinkle with the grated cheese and serve nice and hot.