Eggplant Pasta Bake With Tomato & Zucchini
Eggplant Pasta Bake With Tomato & Zucchini is a comforting vegetarian dish that boasts layers of roasted vegetables, creamy cheeses, and hearty pasta. This baked casserole is bursting with flavor from tender eggplant, fresh zucchini, and succulent tomatoes, all enveloped in a rich marinara sauce. Perfect for family dinners or meal prep, this dish is not only delicious but also gluten-free adaptable. With straightforward instructions and wholesome ingredients, it’s an excellent choice for cooks of all levels. Serve it hot for a satisfying meal or enjoy the leftovers cold for a unique twist!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 cups eggplant, chopped
- 3 cups zucchini, chopped
- 1 box small pasta (approx. 454 grams)
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup freshly grated parmesan cheese
- 2 cups kale, torn
- 1/4 cup olive oil
- 2 tsp dried basil
- 2 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C). Boil water in a large pot for pasta.
- Toss eggplant and zucchini with olive oil, basil, thyme, salt, and pepper on a baking sheet; roast for about 25 minutes.
- Cook pasta for 2–3 minutes less than package directions; drain.
- Add kale to roasted vegetables; return to oven for 2 minutes.
- In a large baking dish, combine roasted veggies with pasta and marinara sauce; mix well.
- Top with ricotta and parmesan cheese; bake until golden brown (about 20 minutes).
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg