Roasted Eggplant and Tomato Pasta Bake

• 1 large eggplant, diced
• 4 cups cherry tomatoes, halved
• 12 oz penne pasta, uncooked
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F. Toss eggplant and tomatoes with olive oil, garlic, oregano, salt, and pepper.
2. 2 Spread the vegetables on a baking sheet and roast for 25 minutes until tender.
3. 3 Meanwhile, cook pasta according to package instructions until al dente. Drain.
4. 4 In a large bowl, combine cooked pasta, roasted vegetables, marinara sauce, and half of each cheese.
5. 5 Transfer mixture to a greased baking dish and top with remaining cheeses.
6. 6 Bake for 20 minutes until bubbly and golden brown.
7. 7 Let stand for 5 minutes before serving, then garnish with fresh basil leaves.

Equipment

• Baking sheet
• Baking dish
• Mixing bowls

Variations

• Add cooked ground turkey for a meat option.
• Include sautéed spinach for extra greens.

Substitutions

• Substitute penne with ziti or rigatoni.
• Use fresh herbs in place of dried if available.

Pairings

• A crisp white wine like Pinot Grigio.
• Steamed broccoli or sautéed green beans.

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil before roasting the vegetables.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ