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Eggplant Pasta Bake With Tomato & Zucchini

1/2

Eggplant Pasta Bake With Tomato & Zucchini

2/2

By walderwellness.com

Eggplant Pasta Bake With Tomato & Zucchini

Prep:10minCook:50min

This cozy eggplant pasta recipe combines nutritious veggies like eggplant (aubergine), zucchini, kale, and tomatoes for a super flavourful and delicious vegetarian pasta bake. It's topped with cheeses like parmesan and ricotta, which get nice and melty in the oven! Gluten-free option included.

Updated at: Sat, 02 Aug 2025 02:17:40 GMT

Nutrition balance score

Great

Glycemic Index

43

Low

Glycemic Load

35

High

Nutrition per serving

Calories608.3 kcal (30%)

Total Fat21.5 g (31%)

Carbs82.5 g (32%)

Sugars16.2 g (18%)

Protein22.9 g (46%)

Sodium802.8 mg (40%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8 cupseggplant

3 cupszucchini

¼ cupolive oil

2 tspdried basil

2 tspdried thyme

1 poundpasta

stems removed + torn into small pieces

3 cupsmarinara sauce

med-large, chopped

1 cupricotta

1 cupparmesan

Instructions

View on walderwellness.com

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Notes

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One-dish

Ant· 2 weeks ago

Added capsicum to the veggies, half as many tomatoes, and cooked it all in the same dish rather than an oven tray and then a baking dish. Also used less ricotta and didn't have any parmesan. Still came out great, incredibly forgiving recipe. Edit: the leftovers were not good. it's mushy and bland.

Added capsicum to the veggies, half as many tomatoes, and cooked it all in the same dish rather than an oven tray and then a baking dish. Also used less ricotta and didn't have any parmesan.
Still came out great, incredibly forgiving recipe.
Edit: the leftovers were not good. it's mushy and bland.

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