Name: Eggplant Pasta Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 large or 2 medium Eggplant, cut into bite sized cubes (Choose heavy eggplants with smooth skin.); 2 medium Zucchini, sliced into half moons (Avoid large zucchinis to prevent wateriness.); 2 to 3 cups Cherry or grape tomatoes, halved (These can be roasted for a sweet burst of flavor.); 1 small Onion, sliced; 3 to 4 cloves Garlic, minced; 10 to 12 ounces Pasta (like penne, rigatoni, or fusilli) (Cook until just barely al dente.); 2 cups Marinara sauce (Or your favorite jarred sauce.); 1 to 1.5 cups Mozzarella, shredded; 1/3 cup Parmesan (optional) (Adds a depth of flavor.); 3 tablespoons Olive oil (Drizzle generously for roasting.); to taste Salt and pepper; to taste Italian seasoning or dried oregano and basil; to taste Fresh basil or parsley (For serving.)

Description

A cozy and cheesy pasta bake with roasted vegetables that feels indulgent yet healthy, perfect for a comforting dinner.

Ingredients

Scale

Vegetables

1 large or 2 medium Eggplant, cut into bite sized cubes (Choose heavy eggplants with smooth skin.)
2 medium Zucchini, sliced into half moons (Avoid large zucchinis to prevent wateriness.)
2 to 3 cups Cherry or grape tomatoes, halved (These can be roasted for a sweet burst of flavor.)
1 small Onion, sliced
3 to 4 cloves Garlic, minced

Pasta and Sauce

10 to 12 ounces Pasta (like penne, rigatoni, or fusilli) (Cook until just barely al dente.)
2 cups Marinara sauce (Or your favorite jarred sauce.)

Cheeses

1 to 1.5 cups Mozzarella, shredded
1/3 cup Parmesan (optional) (Adds a depth of flavor.)

Seasonings and Oils

3 tablespoons Olive oil (Drizzle generously for roasting.)
to taste Salt and pepper
to taste Italian seasoning or dried oregano and basil

Garnish

to taste Fresh basil or parsley (For serving.)

Cook Mode Prevent your screen from going dark

Instructions

Roasting the Vegetables

Preheat your oven to 425°F (220°C).
Spread eggplant, zucchini, tomatoes, onion, and garlic on a large sheet pan.
Drizzle with olive oil and season with salt, pepper, and Italian seasoning.
Roast for 25 to 35 minutes, stirring once halfway through, until eggplant is tender and tomatoes look jammy.

Cooking the Pasta

While the vegetables roast, cook the pasta in salted water until just barely al dente.
Do not overcook as it will continue cooking in the oven. Drain and set aside.

Mixing and Assembling

In a large bowl, combine the cooked pasta, roasted vegetables, and marinara sauce.
Taste and adjust seasoning, adding pasta water if needed.
Pour the mixture into a lightly oiled baking dish.
Top with mozzarella and a sprinkle of Parmesan.

Baking

Bake at 400°F (200°C) for about 15 to 20 minutes until bubbly.
Broil for 1 to 2 minutes for extra golden cheese on top, being careful not to burn.

Notes

Leftovers can be stored in the refrigerator for up to 4 days. This dish freezes well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: dinner, Main Course
Cuisine: Italian, Vegetarian

Nutrition

Calories: 350
Sugar: 5
Sodium: 480
Fat: 12
Saturated Fat: 6
Carbohydrates: 50
Fiber: 6
Protein: 15