The recipe Baked Pasta with Eggplant and Zucchini

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Baked Pasta with Eggplant and Zucchini recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Baked Pasta with Eggplant and Zucchini!

Baked Pasta with Eggplant and Zucchini

Baked Pasta with Eggplant and Zucchini Recipe
Baked Pasta with Eggplant and Zucchini

What Course Is Baked Pasta with Eggplant and Zucchini?

Baked Pasta with Eggplant and Zucchini is for Dinner.


How Long Does Baked Pasta with Eggplant and Zucchini Recipe Take To Prepare?

Baked Pasta with Eggplant and Zucchini takes several minutes to prepare.


How Long Does Baked Pasta with Eggplant and Zucchini Recipe Take To Cook?

Baked Pasta with Eggplant and Zucchini takes several minutes to cook.


How Many Servings Does Baked Pasta with Eggplant and Zucchini Recipe Make?

Baked Pasta with Eggplant and Zucchini makes 6 servings.


What Are The Ingredients For Baked Pasta with Eggplant and Zucchini Recipe?

The ingredients for Baked Pasta with Eggplant and Zucchini are:

1 pound short pasta e.g. rigatoni, penne, farfalle, etc.
2 14 ounce cans whole tomatoes
4 tablespoons extra virgin olive oil
1 large eggplant or 4 finger eggplant
1 onion, chopped
1 clove garlic, crushed
2 large zucchini, sliced
1 tablespoon finely chopped basil
2 teaspoons finely chopped oregano or marjoram
sea salt
freshly ground black pepper
1/2 pound grated mozzarella
1/2 cup freshly grated parmesan


How Do I Make Baked Pasta with Eggplant and Zucchini?

Here is how you make Baked Pasta with Eggplant and Zucchini:

Pre-heat oven to 350º. Cook pasta until al dente. Drain and place in a large mixing bowl. Reserve 1/4 cup of cooking liquid. Puree the tomatoes in a food processor. Pour the mixture through a sieve and remove seeds and reserve liquid. Cut eggplant into chunks and place in a large baking dish. Drizzle over 2 tablespoons of oil and bake until softened and starting to brown a little. Heat remaining oil in a pan and sauté the onion, garlic and zucchini until the zucchini has softened. Add the tomato puree and herbs and simmer until the sauce has reduced by one-third. Stir in the eggplant and season to taste. Pour sauce over pasta and stir to combine with reserved cooking liquid and mozzarella. Spoon mixture into a large shallow gratin or lasagne dish and sprinkle the parmesan over the top. Bake for 15-20 minutes, or until heated through.Number of Servings: 6Recipe submitted by SparkPeople user ANDTCKRTOO.


What's The Nutritional Info For Baked Pasta with Eggplant and Zucchini?

The nutritional information for Baked Pasta with Eggplant and Zucchini is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.3
  • Total Fat: 10.6 g
  • Cholesterol: 9.8 mg
  • Sodium: 202.3 mg
  • Total Carbs: 69.4 g
  • Dietary Fiber: 13.1 g
  • Protein: 13.8 g

What Dietary Needs Does Baked Pasta with Eggplant and Zucchini Meet?

The dietary needs meet for Baked Pasta with Eggplant and Zucchini is Vegetarian


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