Description
Savor the delightful flavors of this Eggplant Pasta Bake With Tomato & Zucchini, a comforting dish perfect for family dinners or cozy gatherings. This hearty vegetarian bake is packed with nutritious vegetables like eggplant, zucchini, and kale, all enveloped in a rich marinara sauce and topped with a melty cheese blend of ricotta and parmesan. Whether you serve it as a main course or alongside a fresh salad, this recipe promises to please everyone at your table. Plus, it’s easily adaptable to suit dietary preferences—just swap in gluten-free pasta if needed. Dive into this vibrant dish that combines simplicity and flavor!
Ingredients
Scale
- 8 cups eggplant, chopped
- 3 cups zucchini, chopped
- 1/4 cup olive oil
- 1 box small pasta (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.
- Cook pasta according to package directions but reduce cooking time by 2-3 minutes. Drain.
- Add kale to roasted vegetables for an additional 2 minutes until tender.
- Combine roasted veggies with cooked pasta, marinara sauce, and fresh tomatoes in a large baking dish.
- Spread ricotta and parmesan evenly on top of the mixture.
- Bake for another 20 minutes until the cheese is golden brown.
- Serve hot!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg