Vegetarian

Zucchini and Eggplant Pasta Bake is for Dinner.

Zucchini and Eggplant Pasta Bake takes 15 minutes to prepare.

Zucchini and Eggplant Pasta Bake takes 20 minutes to cook.

Zucchini and Eggplant Pasta Bake makes 6 servings.

The ingredients for Zucchini and Eggplant Pasta Bake are:

2 Baby Zucchini cubed
1/2 Large Eggplant cubed
1 Large Green Bell Pepper cubed/sliced
1 cup Part Skim Ricotta Cheese
1 cup Shredded or Grated Parmesan Cheese
1 tbsp Olive oil
Whole wheat pasta cooked according to package instructions
1 can tomato sauce
1 can Rotel tomatoes and green chilies
Tony Cachere's Creole seasoning to taste

Here is how you make Zucchini and Eggplant Pasta Bake:

Saute the zuccini, eggplant, and bell pepper in a tbsp of olive oil until slightly tender.Prepare pasta according to package instructions and drain.In a medium size caserole dish combine veggie mixture, pasta, tomato sauce,Rotel tomatoes, ricotta cheese, 1/2 cup of parmesan cheese and mix all together well. Season to taste with Tony Cachere's or seasoning of your choice.Sprinkle remaining parmesan over mixture.Bake at 350 for 20 minutes.Makes about 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user BARHAMB.

The nutritional information for Zucchini and Eggplant Pasta Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 149.9

• Total Fat: 8.5 g
• Cholesterol: 21.7 mg
• Sodium: 832.5 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 2.5 g
• Protein: 8.9 g

The dietary needs meet for Zucchini and Eggplant Pasta Bake is Vegetarian