Craving the ultimate comfort food? This Roasted Eggplant and Spinach Pasta Bake is your answer! We’re talking tender roasted veggies, perfectly cooked pasta, and a rich, savory tomato sauce, all blanketed under a glorious layer of melted mozzarella. It’s a hearty, satisfying, and incredibly flavorful dish that will have everyone coming back for seconds. Get ready to fall in love with your new favorite weeknight dinner!
Ingredients
• 1 pound or 450g eggplant, peeled and cut into 1-inch chunks
• 1 large red onion, cut into thin wedges
• 1 1/2 cups or 225g coarsely chopped yellow and/or green sweet peppers
• 1 tablespoon or 15ml olive oil, plus 1 teaspoon or 5ml
• 1/2 teaspoon or 2.5g salt
• 2 cloves garlic, minced
• 1/2 teaspoon or 1g dried thyme, crushed
• 1/4 teaspoon or 0.5g fennel seeds, crushed
• 1/4 teaspoon or 0.5g ground black pepper
• 1/8 teaspoon or 0.25g crushed red pepper
• 1 11-ounce or 310g can condensed tomato bisque
• 1 cup or 240ml water
• 12 ounces or 340g dried cut ziti or rotini pasta
• 1 6-ounce or 170g package fresh baby spinach
• 1 cup or 4 ounces or 113g shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F or 200°C. In a large 3-quart rectangular baking dish, combine the eggplant, red onion, and sweet peppers. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, tossing gently to coat everything evenly. Roast for 30 to 35 minutes, stirring twice, until the vegetables are tender and starting to brown at the edges.
2. While the vegetables are roasting, prepare the sauce. In a small saucepan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the minced garlic, dried thyme, crushed fennel seeds, black pepper, and crushed red pepper. Cook and stir for 2 minutes until fragrant.
3. Stir the condensed tomato bisque and water into the saucepan. Bring the mixture to a boil, then reduce the heat. Allow it to simmer, uncovered, for 5 minutes, stirring occasionally to prevent sticking.
4. Meanwhile, cook the pasta according to package directions until al dente. Drain well and return the pasta to the hot pot. Add the roasted vegetables, the prepared tomato sauce, and the fresh baby spinach to the pasta, stirring gently until the spinach wilts and everything is well combined.
5. Transfer the entire pasta mixture back into the baking dish you used for the vegetables. Sprinkle the shredded mozzarella cheese evenly over the top. Bake, uncovered, for 15 to 20 minutes, or until the sauce is bubbly and the cheese is perfectly melted and golden.
Nutritional Information
• PER SERVING: 382 calories, 8 g total fat (3 g saturated fat), 14 mg cholesterol, 775 mg sodium, 63 g carbohydrates, 8 g fiber, 15 g protein.
Pro Tips
• Don’t overcrowd the pan when roasting vegetables. Use a large baking sheet if needed to ensure they roast and brown, rather than steam.
• For a richer, creamier sauce, stir in a splash of heavy cream or a dollop of mascarpone cheese into the tomato bisque mixture at the end of simmering.
• Feel free to add other vegetables like zucchini or mushrooms. Add them to the roasting pan along with the eggplant and peppers.
• Let the pasta bake rest for 5-10 minutes after removing it from the oven. This allows it to set up, making it much easier to serve.
FAQ
Q: Can I make this eggplant pasta bake vegan
A: Absolutely. To make this recipe vegan, simply substitute the mozzarella cheese with your favorite dairy-free shredded cheese alternative. Also, ensure your condensed tomato bisque is dairy-free, as some brands contain milk or cream.
Q: How can I add more protein to this vegetarian pasta bake
A: To boost the protein, consider adding a can of rinsed and drained chickpeas or white beans (like cannellini) to the pasta mixture before baking. You could also use a protein-fortified pasta or stir in some crumbled firm tofu with the roasted vegetables.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the baking dish back in a 350°F (175°C) oven, covered with foil, for about 20 minutes or until heated through.
Q: What can I use instead of eggplant
A: If you’re not a fan of eggplant, you can easily substitute it with an equal amount of chopped zucchini, summer squash, or mushrooms. Roast them just as you would the eggplant for a delicious result.
