Baked Pasta with Eggplant
This Baked Pasta with Eggplant is an easy, family-friendly pasta casserole dish with added veggies. Vegetarian and can easily can be made gluten free and dairy-free.
Servings: 8 servings
- 1 pound eggplant, chopped
- 2 tablespoons olive oil or avocado oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1 pound pasta
- 24 ounces pasta sauce
- 1/2 cup mozzarella cheese, shredded optional. Omit for dairy-free
- 2 cups loosely packed baby spinach, chopped
Preheat oven to 425℉.
In a casserole pan, combine chopped eggplant, onions and garlic. Drizzle the oil over the top of the veggies and sprinkle with salt. Toss to coat.
Place veggies in the preheated oven a roast for 30 minutes.
While the veggies roast, cook pasta according to directions. Once it is done cooking, drain water and set pasta aside.
When veggies are done roasting, add the cooked pasta, chopped spinach, and sauce to the casserole pan. Toss to coat and smooth out into an even layer. Sprinkle with cheese and put back into the oven for 5-10 minutes or until cheese is melted and bubbly.
Calories: 303kcal | Carbohydrates: 52g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 719mg | Potassium: 600mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1132IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 2mg