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Eggplant Pasta Bake With Tomato & Zucchini

Comforting Eggplant Pasta Bake With Tomato & Zucchini Delight

This Eggplant Pasta Bake with Tomato & Zucchini is a cozy vegetarian dish that merges flavors and nutrition into a delightful meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Bake
  • 1 medium Eggplant Can substitute with zucchini
  • 2 medium Zucchini Can replace with bell peppers or broccoli
  • 12 ounces Pasta (small shape) Options include rigatoni, penne, or cavatappi
  • 1 cup Kale Can replace with spinach or Swiss chard
  • 2 cups Marinara Sauce Any tomato sauce can be used
  • 2 medium Tomatoes Canned tomatoes can also suffice
For the Flavor
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Dried Basil Fresh basil can be swapped for a more intense taste
  • 1 teaspoon Dried Thyme Oregano can be an alternative
For the Creamy Topping
  • 1 cup Ricotta Substitute with cottage cheese or a vegan alternative
  • 1/2 cup Parmesan Nutritional yeast can be used for a vegan option

Equipment

  • Oven
  • Baking Dish
  • Large pot
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil for the pasta.
  2. Toss chopped eggplant and zucchini with olive oil, dried basil, dried thyme, salt, and pepper. Roast for about 25 minutes until golden brown.
  3. Cook the chosen pasta shape for 2-3 minutes less than package instructions, drain, and set aside.
  4. Add fresh kale to the roasted vegetables and return to the oven for an additional 2 minutes.
  5. Combine the roasted vegetables and kale with the drained pasta, marinara sauce, and fresh tomatoes in a large mixing bowl.
  6. Transfer the mixture to a greased baking dish, dollop spoonfuls of ricotta on top, and sprinkle with grated parmesan.
  7. Bake in the preheated oven for about 20 minutes until the top is golden and bubbly.
  8. Let cool for a few moments before serving warm.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 1000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

This recipe is excellent for batch cooking and can be customized with your favorite vegetables and pasta shapes.

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