Eggplant Pasta Bake
A hearty vegetable pasta bake featuring eggplant, zucchini, and kale, topped with creamy cheeses.
Ingredients
Main Ingredients
- 8 cups eggplant, chopped
- 3 cups zucchini, chopped
- 1 cup olive oil
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 box small pasta (approx. 1 pound or 454 grams)
- 2 cups kale, stems removed and torn into small pieces
- 3 cups marinara sauce
- 4 medium-large tomatoes, chopped
- 1 cup ricotta cheese
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Bring a large pot of water to a boil for the pasta.
- On a large baking sheet, toss the chopped eggplant and zucchini with olive oil, dried basil, dried thyme, salt, and pepper. Spread the vegetables in an even layer and bake in the oven for 25 minutes.
- While the vegetables are baking, cook the pasta according to the package directions, but reduce the cooking time by 2-3 minutes. Drain the pasta and set it aside.
- After 25 minutes, remove the baking sheet from the oven. Add the torn kale pieces on top of the roasted zucchini and eggplant. Toss everything together and return to the oven for an additional 2 minutes, until the kale is tender and slightly crisp.
- In a large baking dish, combine the roasted vegetables with the cooked pasta, marinara sauce, and chopped fresh tomatoes. Toss everything together until well mixed.
- Evenly top the mixture with ricotta and parmesan cheese. Place the baking dish back in the oven and bake for 20 minutes, or until the cheese is lightly browned and the top layer of the pasta bake is slightly crisp.
- Remove from the oven and serve hot. Enjoy your delicious vegetable pasta bake!
Notes
For a heartier dish, consider adding cooked ground beef or sausage to the mix. Feel free to substitute any of the vegetables with your favorites or what you have on hand.