Eggplant Pasta Casserole Recipe

This Eggplant Pasta Casserole recipe combines roasted eggplant, rigatoni pasta, marinara sauce, and a blend of mozzarella and parmesan cheese, creating a comforting and flavorful dish. It’s a healthy vegetarian meal packed with vegetables and cheesy goodness, perfect for weeknight dinners or family gatherings. The eggplant is roasted to perfection, adding a rich flavor to the casserole, while the melted cheese and marinara sauce bring everything together. With simple ingredients and easy-to-follow instructions, this baked pasta casserole is an excellent choice for anyone looking to enjoy a wholesome, cheesy, and satisfying meal.

Ingredients:

• 2 medium eggplants, cut into 1-inch pieces
• ¼ cup olive oil
• 1 teaspoon salt, plus more to taste
• Black pepper to taste
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• ¼ teaspoon crushed red pepper
• 1 pound rigatoni pasta
• 1 28-ounce jar marinara sauce
• 1 cup freshly grated parmesan cheese, plus more for serving
• 3 cups shredded mozzarella cheese, divided
• 1 cup fresh basil leaves, torn, plus additional for serving

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Prepare the eggplant: Place the eggplant, olive oil, salt, and black pepper on the prepared sheet pan. Toss to coat evenly. Roast for 20 minutes, flipping halfway through. After 20 minutes, add the chopped onion, garlic, and crushed red pepper, then return to the oven and roast for an additional 15 minutes until the eggplant is golden brown and caramelized.
3. Cook the pasta: While the eggplant roasts, bring a large pot of heavily salted water to a boil. Add the rigatoni and cook until just barely al dente. Reserve 1 ½ cups of pasta cooking water, then drain the pasta and rinse it under cold water to stop the cooking process.
4. Assemble the casserole: Transfer the cooked pasta to a 9×13-inch baking dish. Add the marinara sauce and stir in as much of the reserved pasta cooking water as needed until the sauce becomes glossy and coats the pasta.
5. Combine the roasted eggplant: Once the eggplant mixture is ready, add it on top of the pasta in the baking dish. Fold in the parmesan cheese, 1 cup of mozzarella cheese, and 1 cup of fresh basil leaves. Top with the remaining mozzarella cheese.
6. Bake the casserole: Lower the oven temperature to 375°F and bake for 25 minutes, or until the sauce is bubbling at the edges and the cheese is melted and golden.
7. Serve: Remove from the oven and top with more freshly grated parmesan cheese and torn basil leaves before serving.

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Why You’ll Love This Recipe

This Eggplant Pasta Casserole is a perfect combination of comfort food and healthy vegetables. The roasted eggplant adds a rich, caramelized flavor, and the mozzarella and parmesan provide the ultimate cheesy, melty goodness. It’s a great way to incorporate more vegetables into a hearty, satisfying meal.

Tips, Variations, and Substitutions

• Vegetarian Version: This recipe is already vegetarian! For extra protein, consider adding a layer of cooked lentils or chickpeas.
• Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
• Spicy Kick: Add more crushed red pepper or some red pepper flakes for a spicier casserole.
• Cheese Options: If you don’t have mozzarella, try substituting with provolone or fontina for a different flavor profile.
• Add More Vegetables: For added nutrition, consider adding zucchini, bell peppers, or spinach to the eggplant mixture before roasting.

FAQs

Can I use a different type of pasta? Yes, you can substitute rigatoni with other types of pasta such as penne, ziti, or fusilli.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze this casserole? Yes, you can freeze the casserole before baking. Assemble the dish, cover it tightly, and freeze for up to 3 months. When ready to bake, let it thaw overnight in the refrigerator, then bake as instructed.

Serving

Serve this Eggplant Pasta Casserole as a main course alongside a crisp green salad or garlic bread for a full meal. The rich flavors pair well with a light, refreshing side dish like a cucumber and tomato salad.

Suggestions

• Pair with a glass of red wine, such as a medium-bodied Chianti or a Cabernet Sauvignon, to complement the hearty flavors of the casserole.
• For a fresh finishing touch, sprinkle with extra fresh basil or a drizzle of balsamic glaze before serving.