This Easy Eggplant Pasta Bake is a cozy dish packed with flavors! It features tender eggplant, juicy tomatoes, and fresh zucchini all baked together with pasta and cheese.
It’s like a warm hug on a plate! I love how all the veggies blend perfectly, making it a tasty meal that even kids might enjoy. Plus, it’s super simple to throw together on busy nights!
Key Ingredients & Substitutions
Rigatoni Pasta: This tubular pasta holds onto the sauce well. You can easily swap it with penne or fusilli if you prefer something different!
Eggplant: Medium eggplant contributes a lovely texture. If you’re not a fan, try using bell peppers or mushrooms as a substitute for a different take.
Zucchini: Fresh zucchini is great for adding moisture. If zucchini isn’t available, yellow squash works just as well or even sliced spinach for a pop of color.
Tomatoes: Cherry tomatoes add sweetness, but you can use canned diced tomatoes if fresh aren’t available. Just drain them well before mixing.
Ricotta Cheese: This creamy cheese adds richness. You can use cottage cheese for a lighter option or Greek yogurt for a tangy twist.
Herbs: Italian herb seasoning is a blend of classic flavors. If you have fresh herbs like basil or oregano, they can elevate the dish even more!
What’s the Best Way to Ensure Evenly Cooked Eggplant?
Cooking the eggplant just right makes all the difference. Start with cutting it into uniform cubes for even cooking. Here’s how to get excellent results:
- Always salt your eggplant before cooking. This draws out extra moisture and bitterness. Let it sit for about 15 minutes, rinse, and pat dry.
- Heat your skillet well before adding the eggplant. A hot pan prevents steaming, allowing it to brown nicely.
- Sauté in batches if necessary. Crowding the skillet traps steam and hinders browning.
By following these tips, your eggplant will turn out perfectly tender and flavorful!
Easy Eggplant Pasta Bake with Tomato and Zucchini
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1 medium eggplant, cut into 1-inch cubes
- 1 medium zucchini, diced
- 2 cups cherry or grape tomatoes, halved (or use medium tomatoes cut into chunks)
- 3 cloves garlic, minced
- 2 cups marinara or tomato pasta sauce
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herb seasoning (or a blend of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh thyme or basil, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and cooking time for the pasta, plus 25 minutes to bake. Overall, you’ll need around 40 minutes to enjoy this delicious meal that’s both easy and healthy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s ready when you want to bake the pasta bake.
2. Cook the Pasta:
Boil a large pot of water and cook the rigatoni pasta according to package instructions until it’s al dente. Once it’s done, drain the pasta and set it aside for later.
3. Sauté the Vegetables:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté them for about 5-7 minutes until they start to soften. This gives a nice base flavor for your bake.
4. Add Zucchini and Garlic:
Next, add the diced zucchini and minced garlic to the skillet. Sauté this mixture for another 3-4 minutes until the zucchini is tender, and the garlic is fragrant.
5. Stir in Tomatoes:
Add the halved cherry or grape tomatoes to the skillet. Cook for another 2-3 minutes, just until they begin to blister and soften, making the dish even more delicious!
6. Mix in Sauce and Seasoning:
Remove the skillet from heat, and stir in the marinara sauce. Then season with dried Italian herbs, salt, and pepper to taste, mixing well.
7. Combine Pasta and Sauce:
In a large mixing bowl, gently combine the cooked pasta with the vegetable and sauce mixture, ensuring everything is well mixed for great flavor in every bite.
8. Layer in Baking Dish:
Transfer half of the pasta mixture to a baking dish. Then dollop half of the ricotta cheese evenly over the pasta layer. Add the rest of the pasta mixture on top.
9. Add Cheese Toppings:
Sprinkle the shredded mozzarella and grated Parmesan cheese over the entire top layer, which will create a delicious golden crust.
10. Bake It Up:
Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is bubbly and slightly golden.
11. Let It Rest:
Once baked, remove the pasta bake from the oven and let it sit for about 5 minutes before you dig in; this helps it set a bit.
12. Serve and Enjoy:
Garnish your Eggplant Pasta Bake with fresh thyme or basil if you like. Serve it warm, and enjoy this comforting and delicious dish!
Enjoy your tasty Eggplant Pasta Bake filled with fresh flavors from the tomatoes and zucchini!
FAQ for Easy Eggplant Pasta Bake with Tomato and Zucchini
Can I Use Different Types of Pasta?
Absolutely! While rigatoni is used in this recipe for its great sauce-holding ability, you can substitute it with any pasta shape you prefer, such as penne, fusilli, or even gluten-free pasta.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes or microwave individual portions until heated through.
Can I Add More Vegetables?
Yes, feel free to get creative! You can add vegetables like bell peppers, spinach, or mushrooms for added nutrition and flavor. Just be sure to adjust cooking times as some veggies might need more or less time in the skillet.
Is This Dish Freezable?
Yes, this pasta bake can be frozen! Before baking, cover the dish tightly with foil or plastic wrap and freeze for up to 2 months. To bake from frozen, simply add extra cooking time and cover with foil for the first half, then uncover to allow the cheese to brown.
