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Eggplant Pasta Bake with Zucchini: A Cozy Vegetarian Delight

A comforting eggplant pasta bake featuring zucchini, kale, and a blend of cheeses, perfect for cozy family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 medium Eggplant Adds depth and texture; substitute with zucchini or bell peppers for a different flavor.
  • 2 medium Zucchini Provides moisture and nutrient richness; can swap for yellow squash or asparagus.
  • 2 tablespoons Cool Olive Oil Essential for roasting vegetables and enhances flavor; use avocado oil as an alternative.
  • 1 teaspoon Dried Basil Adds herbal notes; fresh basil can be used for a brighter taste.
  • 1 teaspoon Dried Thyme Complements other herbs; substitute with oregano if necessary.
  • 8 ounces Pasta (small shape) Provides structure and carbs; gluten-free pasta can be used for a gluten-free version.
  • 2 cups Kale Offers nutritional benefits and texture; spinach or Swiss chard can be used instead.
  • 2 cups Marinara Sauce Acts as the flavorful sauce base; ensure it’s gluten-free if needed.
  • 2 medium Tomatoes Adds freshness and moisture; substitute canned diced tomatoes if fresh aren't available.
For the Cheese Layer
  • 1 cup Ricotta Adds creaminess; can be replaced with vegan ricotta for a dairy-free option.
  • 0.5 cup Parmesan Provides savory depth; aged pecorino or nutritional yeast (for vegan) can be alternatives.

Equipment

  • Large pot
  • Baking Sheet
  • Large baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil for the pasta.
  2. Toss diced eggplant and zucchini with olive oil, dried basil, dried thyme, salt, and pepper on a prepared baking sheet and roast for about 25 minutes until vegetables are tender and golden brown.
  3. Cook the pasta in boiling water according to package instructions, reducing the cooking time by 2-3 minutes for al dente texture. Drain and set aside.
  4. Add the chopped kale on top of the roasted vegetables and return to the oven for an additional 2 minutes to wilt slightly.
  5. In a large baking dish, combine the roasted vegetables, cooked pasta, marinara sauce, and fresh tomatoes; toss until well mixed.
  6. Layer the top with dollops of ricotta cheese and a generous sprinkle of parmesan.
  7. Bake for an additional 20 minutes until the cheese is lightly browned and bubbly.
  8. Allow to cool for a few minutes before serving hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Pasta shape matters; small shapes ensure even cooking. Watch the cheese to achieve a crispy top, and don't skimp on sauce to avoid drying out.

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