Eggplant Marinara Pasta Bake

This recipe combines veggies like eggplant, zucchini, kale and tomatoes for a flavorful and nutritious vegetarian pasta bake. It’s topped with cheeses like Parmesan and ricotta, which melt wonderfully in the oven! The kale can be substituted with spinach or any other leafy green, which can be stirred into the baking dish rather than crisped up on the baking sheet.

  • 8 cups Eggplant, chopped or sliced
  • 3 cups Zucchini, chopped or sliced
  • 1/4 cup Olive oil
  • 2 tsp Basil, dried
  • 2 tsp Thyme, dried
  • 1 box Pasta, small shape (approx. 16 oz.)
  • 2 cups Kale, stems removed and torn into small pieces
  • 3 cups Marinara sauce
  • 4 med-lg Tomatoes, chopped
  • 1 cup Ricotta
  • 1 cup Parmesan, freshly grated

1. Preheat oven to 400°. Bring a large pot of water to a boil.

2. 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.

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

4. 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.

5. Remove veggies from oven and add to a large baking dish (approximately 12×8). Add pasta, marinara sauce and fresh tomatoes. Toss to combine well.

6. 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.

Serves 6 | Time to Table 45-50 mins