This baked eggplant pasta is a straightforward weeknight dinner full of tender chunks of eggplant and penne pasta with juicy tomatoes and melty ricotta and mozzarella cheese. The whole lot bakes up scorching and bubbly in a casserole dish!
In search of extra scrumptious eggplant pasta recipes? Strive my eggplant lasagna and this tremendous simple vegetarian eggplant parmesan. So good!
This baked eggplant pasta is my weeknight casserole model of pasta alla norma, or Italian eggplant pasta with tomatoes! This recipe is fast to organize and even faster to vanish from the plate (simply ask my husband, the pasta FIEND). I like that I could make the sauce simply in a skillet, after which simply toss it with cooked penne earlier than a fast bake, just like baked feta pasta. This eggplant pasta is tacky, simple, and scrumptious. As in, the right weeknight consolation meals!
Why I Love This Eggplant Pasta Recipe
- There’s loads of cheese. I LOVE Italian cheeses, and this eggplant pasta comes absolutely loaded. There’s fistfuls of freshly shredded mozzarella and an entire tub of ricotta to make it possible for each chunk is tacky and scrumptious.
- Savory flavors. This penne pasta recipe is wealthy and garlicky, with chunks of earthy eggplant and juicy tomatoes all through. You don’t want something fancy. A sprinkle of recent basil doesn’t harm.
- It’s fast. Sauté your elements, then add all the pieces to a casserole dish and bake. I’ve TikTok to thank for this simple baking methodology! It’s similar to the viral baked feta pasta and this spaghetti casserole.
Substances You’ll Want
Listed below are some fast notes on what you’ll must make baked pasta with eggplants. Scroll all the way down to the recipe card for a printable elements record with the complete quantities.
- Pasta – I take advantage of penne pasta, however nearly any sort of pasta will work on this recipe. Different good decisions are rigatoni, ziti, or shells.
- Olive Oil – Or one other cooking oil, for sautéeing.
- Garlic – Freshly minced garlic is greatest. If wanted, you’ll be able to substitute ¼ teaspoon of garlic powder per recent clove.
- Eggplant – Select two smallish eggplants with clean skins and no blemishes or mushy patches. You’ll want to scrub them and cube them up into cubes.
- Tomatoes – I take advantage of canned diced tomatoes, juice and all. You should use freshly diced tomatoes if you happen to’d like. You may also use canned fire-roasted tomatoes for one more layer of taste.
- Cheese – I like a mix of part-skim ricotta and shredded mozzarella cheese. You should use full-fat if you happen to desire. Should you don’t have ricotta, cottage cheese makes a superb substitute. Substitute mozzarella with shredded cheddar in a pinch.
- Basil – You’ll positively need to use recent basil! Dried is ok, however the taste simply doesn’t evaluate.
The right way to Make Eggplant Penne Pasta
Lastly, it’s time to deliver the perfect eggplant penne pasta to life. Comply with these easy steps for a hearty, tacky dish!
- Prep. Whereas the oven preheats, boil the pasta al dente, then drain it.
- Sauté. Add diced eggplant to a skillet with olive oil and garlic. Season with salt and pepper, and cook dinner over medium-high warmth to get the eggplant good and tender. Then, stir within the canned tomatoes.
- Make it tacky. Now, take the skillet off the warmth and stir within the ricotta and mozzarella cheese.
- Assemble. Add the cooked pasta to a greased baking dish. Add the eggplant and tomatoes and stir that round. I like to combine in some recent basil right here, too. Lastly, drizzle the pasta with olive oil and high with further cheese.
- Bake. Bake your eggplant pasta at 425ºF for about 20 minutes. As soon as the cheese is melted, relaxation the pasta bake exterior of the oven for a couple of minutes earlier than slicing.
Recipe Suggestions
- Don’t overcook the pasta. Watch out to not over boil your pasta. Because you’ll be baking it afterward, intention for al dente or just below. This fashion it gained’t flip mushy after baking.
- Skip the baking step. Should you’re in a rush, you’ll be able to merely skip the layering and baking step, and serve this eggplant pasta extra equally to a conventional pasta alla norma. As a substitute of baking, add the cooked pasta to the skillet with the ready sauce, toss all of it collectively, and serve!
- Add extra veggies. Change up or add to the veggies with sautéed mushrooms, bell peppers, broccoli, or butternut squash. I like making this pasta bake at any time when I’ve leftover roasted veggies within the fridge.
Serving Ideas
I like serving this baked eggplant pasta with an enormous basket of sliced focaccia bread for the fam, and a aspect of shrimp Caesar salad or Mediterranean salad. It’s additionally nice with a traditional Macedonian appetizer of stuffed grape leaves or rooster skewers dressed with creamy taratur sauce. Simply pour your self a tall glass of Pinot Grigio for the event and luxuriate in. This selfmade coconut baklava is the perfect dessert to complete your meal!
Storing and Reheating Leftover Pasta
- Refrigerate. Retailer any leftover baked eggplant pasta lined within the fridge for as much as 3 days.
- Reheat. You’ll be able to shortly reheat parts within the microwave, or you’ll be able to heat this pasta underneath foil within the oven.
Extra Eggplant Recipes
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Prep. Preheat the oven to 425ºF. Butter a 13×9 baking dish and set it apart.
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Prepare dinner the pasta. Boil the penne pasta for six minutes; drain.
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Sauté the eggplant. Whereas the pasta cooks, warmth the olive oil in a big skillet over medium-low warmth. Add garlic and cook dinner for 20 seconds or till aromatic. Stir within the diced eggplant and season with salt and pepper. Prepare dinner over medium-high warmth till tender, about 7 minutes, stirring often.
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Add tomatoes. Combine within the tomatoes and cook dinner till heated via; about 2 minutes. Take away from warmth.
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Make it tacky. Stir within the ricotta cheese and 1 cup shredded mozzarella.
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Assemble. Pour the penne pasta into the ready baking dish and blend within the eggplant combination and basil till completely mixed. Drizzle with olive oil. Sprinkle the remainder of the mozzarella cheese on high.
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Bake. Bake for 15 to twenty minutes or till the cheese is melted. Take away the baked eggplant pasta from the oven and let it cool for five to eight minutes earlier than serving.
Energy: 462kcal | Carbohydrates: 57g | Protein: 22g | Fats: 16g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 35mg | Sodium: 412mg | Potassium: 681mg | Fiber: 6g | Sugar: 9g | Vitamin A: 557IU | Vitamin C: 12mg | Calcium: 397mg | Iron: 2mg
Dietary data is an estimate and supplied as courtesy. Values might fluctuate based on the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
