Description

This cozy eggplant pasta recipe combines nutritious veggies like eggplant, zucchini, kale, and tomatoes for a super flavourful and delicious vegetarian pasta bake. It’s topped with cheeses like parmesan and ricotta, which get nice and melty in the oven!

Ingredients

Scale

8 cups eggplant, chopped
3 cups zucchini, chopped
1/4 cup olive oil
2 tsp dried basil
2 tsp dried thyme
1 box pasta, small shape (approx. 454 grams or 1 pound)
2 cups kale, stems removed + torn into small pieces
3 cups marinara sauce
4 med-large tomatoes, chopped
1 cup ricotta
1 cup parmesan, freshly grated

Instructions

Step: Preheat oven to 400F. Bring a large pot of water to a boil (for pasta).
Step: Toss chopped eggplant and zucchini in olive oil, basil, thyme, salt, and pepper on a large baking sheet. Spread in an even layer and bake in the oven for 25 minutes.
Step: Cook pasta to 2-3 minutes less than package directions. Drain and set aside.
Step: Remove baking sheet from oven and add kale pieces on top of zucchini and eggplant. Toss together and return to oven for 2 minutes, until kale is tender and slightly crisp.
Step: Remove veggies from oven and add to a LARGE baking dish. Add pasta, marinara sauce, and fresh tomatoes. Toss to combine well.
Step: Top with parmesan and ricotta in an even layer. Place baking dish in oven and continue to cook for 20 minutes, until cheese is lightly browned and the top layer of pasta bake is slightly crisp.
Step: Remove from oven and serve hot!

Notes

BAKING DISH SIZE: Use a large baking dish (approx. 12.75″W x 8″D x 3″H). STORAGE: Keeps for 3-5 days in the fridge or 1-2 months in the freezer. MODIFICATIONS: For gluten-free, use certified GF pasta. For vegan, use plant-based ricotta and parmesan alternatives. SERVING SUGGESTIONS: Great on its own or served with grilled chicken, steak, or sautéed garlic shrimp.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 11 g
Sodium: 890 mg
Fat: 21 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 7 g
Protein: 18 g
Cholesterol: 65 mg

Keywords: batch cooking, dinner, pasta bake, vegetarian