Eggplant Pasta Bake With Tomato & Zucchini

All you need to make this baked pasta recipe are 11 simple ingredients:

• small pasta shape (I used rigatoni)
• eggplant
• tomatoes
• zucchini
• kale
• marinara sauce
• ricotta
• parmesan (freshly grated)
• dried basil
• dried thyme
• olive oil

Full measurements and detailed instructions are located in the recipe card below!

Recipe Modifications & Ingredient Swaps

1. For a gluten-free option, use certified gluten-free pasta made from either brown rice, quinoa, or legumes. Be sure that the marinara sauce you’re using is also gluten-free!
2. For a vegan option, use vegan/dairy-free alternatives of ricotta or parmesan. If you can’t find these, you can try using a different vegan “cheese,” like mozzarella, cheddar, feta, or goat cheese.
3. Similarly, if you’d like to use different “real” cheeses, you can experiment with the ones listed above.
4. Feel free to use or include different veggies. Ones like bell pepper, broccoli, or cauliflower would work well.
5. Kale is optional and you could swap it with another leafy green, like spinach or swiss chard. If doing so, I would simply stir it in the baking dish, rather than on the baking sheet where the kale is added to the recipe (I only did that so it would get a little crispy!)
6. Feel free to use different pasta shapes, such as penne, farfalle, or macaroni. Just be sure to use a short shape!

Frequently Asked Questions

What to serve pasta bake with?

This eggplant baked pasta is great on it’s own or served alongside your favourite protein. It would go great with some grilled chicken or other simple meats (like steak or pork). It would also work well with sautéed garlic shrimp. You can chop your cooked proteins up into smaller pieces and stir it in if you’d like!

If you’re vegan, you could use a legume-based pasta to increase the protein content. Or stir in something like chickpeas!

Are pasta bakes healthy?

They can be, depending on what’s in them! This baked pasta recipe is PACKED with vegetables which provide lots of dietary fibre, vitamins, and minerals. It’s a complete meal with sources of carbohydrates, fats, protein, and vegetables. You can learn more about the unique nutrition benefits that eggplant, zucchini, and tomato provides below!

How long will pasta bake last in the fridge?

This recipe will keep for about 3-5 days in an airtight container in the fridge.

Can pasta bake be frozen?

Leftover pasta can be frozen in airtight containers or heavy-duty freezer bags. It will maintain best quality for 1-2 months, but will be safe to eat beyond that time.

After thawing in the fridge, it will keep for an additional 3-4 days. If thawing in the microwave, it should be eaten immediately.

Can pasta bake be made in advance and reheated?

Definitely! Baked pasta is actually a great option to make ahead (batch cooking or meal prep). Leftovers keep well and can be reheated in the microwave or in the oven.

Which is the best pasta for pasta bakes?

The best pasta shapes for pasta bakes are SHORT ones. This keeps the pasta in similar bite sizes like the rest of the vegetables. Anything like rigatoni, penne, cavatappi, shells, macaroni, farfalle (bowties), fusilli, orecchiette, etc. will work!

Eggplant Nutrition Benefits

Eggplant is:

• a good source of dietary fibre
• a source of vitamins + minerals, like manganese, folate, potassium, vitamin K, and vitamin C
• high in antioxidants, particularly anthocyanins (which give them their vibrant purple colour!)

Tomato Nutrition Benefits

Tomatoes are:

• rich in micronutrients, including vitamin C, potassium, folate, and vitamin K
• a good source of dietary fibre
• high in antioxidants, like lycopene and beta-carotene

Zucchini Nutrition Benefits

Zucchini is rich in many micronutrients, like:

• vitamin A
• vitamin C
• vitamin K
• vitamin B6
• folate
• manganese
• magnesium
• potassium
• copper

This summer squash is also a great source of:

• dietary fibre
• antioxidants, especially carotenoids like lutein and zeaxanthin