Eggplant Pasta Bake With Tomato & Zucchini
Eggplant Pasta Bake With Tomato & Zucchini is a wholesome dish that beautifully marries the flavors of fresh vegetables with perfectly cooked pasta. This comforting bake is not only easy to prepare but also offers a nutritious blend of eggplant, zucchini, kale, and tomatoes, making it ideal for family gatherings or casual dinners. Topped with creamy ricotta and parmesan cheese, every bite is a delightful experience. Plus, it’s adaptable for various dietary needs, including gluten-free options. Gather your ingredients and get ready to enjoy this delicious meal that’s sure to impress!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
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 small-shaped pasta (approx. 454 grams)
- 2 cups kale, torn
- 3 cups marinara sauce
- 4 medium-large tomatoes, chopped
- 1 cup ricotta cheese
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and 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 25 minutes until tender.
- Cook pasta until slightly underdone; drain.
- Add torn kale to roasted vegetables; return to oven for an additional 2 minutes.
- In a large baking dish, combine roasted veggies with pasta, marinara sauce, and fresh tomatoes; mix well.
- Top with ricotta and parmesan cheese evenly.
- Bake for about 20 minutes until the cheese is golden and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg