Eggplant Pasta Bake with Tomato and Zucchini
This cozy eggplant pasta bake is the ultimate comfort food, made healthy. It's filled with nutritious veggies like eggplant, zucchini, kale, and tomatoes and topped with yummy cheeses for all the flavor.
Ingredients
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. 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
Instructions
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. 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!