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Eggplant Pasta Bake With Tomato & Zucchini

Eggplant Pasta Bake With Tomato & Zucchini for Cozy Nights

This Eggplant Pasta Bake With Tomato & Zucchini is a cozy vegetarian dinner packed with nutrients and customizable flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Eggplant Adds a rich, meaty texture
  • 1 medium Zucchini Contributes moisture and mild sweetness
  • 1 cup Kale Adds nutritional value and slight crunch
  • 2 medium Tomatoes Fresh enhances freshness and texture
For the Sauce and Seasoning
  • 2 tablespoons Olive Oil Used for roasting vegetables
  • 1 teaspoon Dried Basil Provides aromatic flavors
  • 1 teaspoon Dried Thyme Provides aromatic flavors
  • 1 cup Marinara Sauce Offers moisture and flavor
For the Pasta and Cheese
  • 8 ounces Pasta (small shape) Serves as a hearty base
  • 1 cup Ricotta Delivers creaminess and richness
  • 1/2 cup Parmesan Adds savory depth and a delightful crust

Equipment

  • oven
  • Large Pot
  • Baking Sheet
  • Mixing Bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C) and bring a large pot of salted water to a boil.
  2. Toss chopped eggplant and zucchini with olive oil, dried basil, thyme, salt, and pepper. Bake for 25 minutes.
  3. Cook pasta according to package instructions, reducing time by 2-3 minutes. Drain and set aside.
  4. Sprinkle chopped kale over roasted vegetables and bake for an additional 2 minutes.
  5. In a mixing bowl, combine roasted vegetables, cooked pasta, marinara sauce, and chopped tomatoes.
  6. Layer ricotta cheese evenly over the mixture, followed by a sprinkle of parmesan cheese.
  7. Bake dish for 20 minutes, until cheese is bubbly and lightly browned.
  8. Let the dish rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For the best result, ensure pasta is al dente and use fresh herbs when possible. Store leftovers properly to maintain freshness.

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