Eggplant Pasta Bake With Tomato & Zucchini | Walder Wellness, Dietitian (2024)

Servings: 6

4.83 from 29 votes

• 8 cups eggplant, chopped
• 3 cups zucchini, chopped
• 1/4 cup olive oil
• 2 tsp dried basil
• 2 tsp dried thyme
• 1 box pasta, small shape (approx. 454 grams or 1 pound)
• 2 cups kale, stems removed + torn into small pieces
• 3 cups marinara sauce
• 4 med-large tomatoes, chopped
• 1 cup ricotta
• 1 cup parmesan, freshly grated

• Preheat oven to 400F. Bring a large pot of water to a boil (for pasta).

• Toss chopped eggplant and zucchini in olive oil, basil, thyme, salt, and pepper on a large baking sheet. Spread in an even layer and bake in the oven for 25 minutes.

• Cook pasta to 2-3 minutes less than package directions. Drain and set aside.

• Remove baking sheet from oven and add kale pieces on top of zucchini and eggplant. Toss together and return to oven for 2 minutes, until kale is tender and slightly crisp.

• Remove veggies from oven and add to a LARGE baking dish (see notes). Add pasta, marinara sauce, and fresh tomatoes. Toss to combine well.

• Top with parmesan and ricotta in an even layer. Place baking dish in oven and continue to cook for 20 minutes, until cheese is lightly browned and the top layer of pasta bake is slightly crisp.

• Remove from oven and serve hot!

*BAKING DISH SIZE: I used a large baking dish that measures 12.75″W x 8″D x 3″H. If you only have a small or medium-sized baking dish, I would halve this recipe!

*STORAGE & REHEATING:

• This recipe will keep for about 3-5 days in an airtight container in the fridge.
• Leftover pasta can be frozen in airtight containers or heavy-duty freezer bags. It will maintain best quality for 1-2 months, but will be safe to eat beyond that time.
• After thawing in the fridge, it will keep for an additional 3-4 days. If thawing in the microwave, it should be eaten immediately.
• Baked pasta is a great option to make ahead (batch cooking or meal prep). Leftovers keep well and can be reheated in the microwave or in the oven.

*RECIPE MODIFICATIONS & SWAPS:

• For a gluten-free option, use certified gluten-free pasta made from either brown rice, quinoa, or legumes. Be sure that the marinara sauce you’re using is also gluten-free!
• For a vegan option, use vegan/dairy-free alternatives of ricotta or parmesan. If you can’t find these, you can try using a different vegan “cheese,” like mozzarella, cheddar, feta, or goat cheese.
• Similarly, if you’d like to use different “real” cheeses, you can experiment with the ones listed above.
• Feel free to use or include different veggies. Ones like bell pepper, broccoli, or cauliflower would work well.
• Kale is optional and you could swap it with another leafy green, like spinach or swiss chard. If doing so, I would simply stir it in the baking dish (step 5), rather than on the baking sheet where the kale is added to the recipe (I only did that so it would get a little crispy!)
• Feel free to use different pasta shapes, such as rigatoni, penne, cavatappi, shells, macaroni, farfalle (bowties), fusilli, orecchiette, etc. Just be sure to use a short shape!

*SERVE WITH:

• This eggplant baked pasta is great on it’s own or served alongside your favourite protein.
• It would go great with some grilled chicken or other simple meats (like steak or pork). It would also work well with sautéed garlic shrimp. You can chop your cooked proteins up into smaller pieces and stir it in if you’d like!
• If you’re vegan, you could use a legume-based pasta to increase the protein content. Or stir in something like chickpeas!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Cuisine: Italian, Mediterranean

Keyword: batch cooking, dinner, pasta bake

Author: Carrie Walder