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Eggplant Pasta Bake With Tomato & Zucchini

Hearty Eggplant Pasta Bake with Tomato & Zucchini Delight

A comforting Eggplant Pasta Bake with Tomato & Zucchini that's hearty, versatile, and perfect for meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 8 cups Eggplant Chopped; adds a tender texture and rich flavor.
  • 3 cups Zucchini Chopped; can replace with yellow squash.
  • 1 box Pasta Small shape; approx. 454 grams or 1 pound.
  • 2 cups Kale Stems removed and torn; adds nutrition.
  • 4 medium-large Tomatoes Chopped; can use canned if fresh are unavailable.
For the Sauce and Seasoning
  • 1/4 cup Olive Oil Helps roast vegetables.
  • 3 cups Marinara Sauce Provides moisture and flavor.
  • 2 tsp Dried Basil Enhances flavor.
  • 2 tsp Dried Thyme Adds earthy notes.
For the Topping
  • 1 cup Ricotta Creamy texture; vegan options available.
  • 1 cup Parmesan Freshly grated; nutritional yeast can be used for vegan.

Equipment

  • large baking dish
  • mixing bowl
  • Large Pot
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Boil a large pot of water. Cook the pasta for 2-3 minutes less than the package instructions.
  3. Toss eggplant and zucchini with olive oil, basil, thyme, salt, and pepper. Spread on a baking sheet.
  4. Roast the vegetables for about 25 minutes, stirring halfway through.
  5. Fold in torn kale and roast for an additional 2 minutes.
  6. Combine roasted vegetables, cooked pasta, marinara sauce, and chopped tomatoes in a baking dish.
  7. Dollop and spread the ricotta over the pasta bake. Sprinkle parmesan cheese on top.
  8. Bake for an additional 20 minutes until cheese is browned and bubbling.
  9. Let cool slightly before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Freeze for 1-2 months. Reheat in the oven at 350°F (175°C).

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