Delicious Eggplant Pasta Bake with Zucchini and Cheese Bliss

Enjoy this comforting Eggplant Pasta Bake Zucchini, a delightful mix of roasted vegetables and cheese perfect for dinner.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bake

1 medium Eggplant Diced
1 medium Zucchini Diced
2 tablespoons Olive Oil Or avocado oil
2 cups Kale Chopped
2 cups Marinara Sauce Gluten-free if needed
2 cups Tomatoes Diced

For the Pasta

8 ounces Small Pasta Shape Like penne or farfalle

For the Cheese Topping

1 cup Ricotta Or cottage cheese
1/2 cup Parmesan Or pecorino

Equipment

Oven
Large Pot
Baking Sheet
large baking dish

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C).
In a large pot, bring water to a rolling boil and cook the pasta until 2-3 minutes short of al dente.
On a baking sheet, toss diced eggplant and zucchini with olive oil, salt, and pepper, and roast for about 25 minutes.
Add chopped kale to the baking sheet and return to the oven for an additional 2 minutes.
In a large baking dish, combine the roasted vegetables, drained pasta, marinara sauce, and chopped tomatoes.
Spoon dollops of ricotta over the pasta mix and sprinkle with parmesan.
Bake in the preheated oven for about 20 minutes until cheese is golden and bubbly.
Let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Customize cheese varieties and add other vegetables like bell peppers or broccoli. Excellent for batch cooking.

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