Roasted Tomato and Eggplant Pasta Bake

• 1 large eggplant, diced
• 4 cups cherry tomatoes, halved
• 8 oz pasta (penne or rigatoni)
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped

Steps

1. 1 Preheat oven to 400°F. Toss eggplant and tomatoes with 2 tablespoons olive oil, oregano, basil, salt, and pepper. Roast for 25 minutes.
2. 2 Meanwhile, cook pasta according to package directions until al dente. Drain.
3. 3 In a large bowl, combine roasted vegetables, pasta, marinara sauce, and minced garlic.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Sprinkle mozzarella and Parmesan cheeses over the top.
6. 6 Bake uncovered for 20 minutes, until cheese is bubbly and golden.
7. 7 Garnish with fresh basil before serving.

Equipment

• Baking dish
• Oven
• Mixing bowls
• Baking sheet

Variations

• Add cooked chicken or sausage for a heartier meal.
• Substitute zucchini for eggplant for a different texture.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute feta cheese for mozzarella for a tangy twist.

Pairings

• Italian white wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, use homemade marinara sauce.
• Allow the pasta bake to rest for 5 minutes before serving to let the flavors meld.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 10 minutes.

Serving Suggestions

• Pair with a crisp green salad
• Serve with garlic bread on the side

FAQ