Cozy Eggplant Pasta Bake with Tomato & Zucchini Bliss

This Eggplant Pasta Bake with Tomato & Zucchini is a comforting dish that layers roasted vegetables and pasta, perfect for busy weeknights.

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Prep Time 15

Cook Time 45

Cooling Time 5

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Bake

1 large Eggplant Base ingredient providing substantial texture; substitute with zucchini or bell peppers if desired.
1 large Zucchini Adds moisture and a mild flavor; can be replaced with summer squash or yellow squash.
2 tablespoons Olive Oil Used for roasting vegetables, enhancing flavor; substitute with avocado oil if needed.
1 teaspoon Dried Basil Offers aromatic depth; fresh basil can be used as a perfect substitute.
1 teaspoon Dried Thyme Complements the dish with earthy flavors; omit or substitute with Italian seasoning for variety.
1 box (454g) Small Shape Pasta Core ingredient and structure; use gluten-free pasta or swap with lentil pasta for a protein boost.
2 cups Kale Adds nutrients and texture; spinach or Swiss chard are great substitutes.
3 cups Marinara Sauce Provides moisture and flavor; tomato basil soup or homemade red sauce can also work as alternatives.
4 medium-large Tomatoes, chopped Adds freshness and acidity; canned tomatoes can be substituted for convenience.
1 cup Ricotta Provides creaminess; switch with cottage cheese for a similar texture.
1 cup Parmesan, freshly grated Adds a salty, nutty flavor; use Pecorino Romano or nutritional yeast for a vegan option.

Equipment

large pot
Baking sheet
Large Baking Dish

Method

Steps

Preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil for the pasta.
On a baking sheet, toss diced eggplant and zucchini with a drizzle of olive oil and sprinkle with dried basil and thyme. Roast for about 25 minutes.
Cook the small-shaped pasta in the boiling water for about 2-3 minutes less than the package directions suggest. Drain and set aside.
After 25 minutes, add chopped kale to the roasted vegetables and return to the oven for an additional 2 minutes.
In a large baking dish, combine the roasted vegetables, cooked pasta, marinara sauce, and chopped fresh tomatoes. Stir gently.
Spoon dollops of ricotta cheese over the top, followed by a sprinkle of freshly grated Parmesan.
Place your dish in the oven and bake for approximately 20 minutes, or until the cheese is browned and bubbling.
Remove from the oven and let it rest for a few minutes before serving hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

This dish is customizable and perfect for meal prep. Feel free to experiment with different veggies or use gluten-free pasta.

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