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    You are here: Home / Recipes / Casserole / Eggplant and Pesto Baked Pasta

    Eggplant and Pesto Baked Pasta

    Published on Jun 26, 2014 · Last updated on Aug 20, 2018 · 2 Comments

    2.0K shares
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    Eggplant and Pesto Baked Pasta - Pin

    This Eggplant and Pesto Baked Pasta Casserole is a melty masterpiece and the perfect vegetarian pasta dish to serve on a cold evening! It will become a family favourite in no time! Eggplant and Pesto Baked Pasta  served in a metal casserole dish on a chequered dish towel

    I made this Eggplant and Pesto Baked Pasta a month ago in preparation for my month of travel in Europe and it was so good I seriously considered posting the baked pasta recipe straight away.

    I had a very hard time waiting for so long before sharing this drool-worthy vegetarian pasta bake with you guys. Yep, I'm that excited about this recipe!

    overhead shot of Eggplant and Pesto Baked Pasta served in a casserole dish with some fresh basil on the side

    This baked pasta dish in a nutshell? Pasta al pesto with a good dose of yummy veggies, topped with ooey gooey mozzarella cheese! Italian summer comfort food at its best!

    I thought this easy baked pasta recipe would be perfect for this Italian week on Not Enough Cinnamon as it combines all the delicious ingredients that made Italian cuisine famous worldwide: basil, pasta, parmesan, mozzarella, eggplant, zucchini...and the list could go on!

    This crazy good baked pasta is perfect for vegetarians or if you're just trying to incorporate a few meatless yet comforting meals into your diet. You could make this pasta bake gluten-free by simply using gluten-free pasta. In any case, I'm sure it will be a crowd-pleaser and a future family favourite!

    Eggplant and Pesto Baked Pasta served in a casserole dish with a chequered kitchen towel wrapped around it

    If you tried this Eggplant and Pesto Baked Pasta, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Eggplant and Pesto Baked Pasta - Pin
    4.5 from 2 votes
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    Eggplant and Pesto Baked Pasta

    This Eggplant and Pesto Baked Pasta Casserole is a melty masterpiece and the perfect vegetarian pasta dish to serve on a cold evening! It will become a family favourite in no time! 

    Course Main Course
    Cuisine American, Italian
    Keyword bake, casserole, cheese, comfort food, dinner, eggplants, Italian, pasta, vegetarian
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Calories 575 kcal

    Ingredients

    • 1 lb small pasta 500 g, I used shells
    • 2 medium zucchini peeled and shredded
    • ¾ cup pesto homemade or store-bought
    • 2 eggplants sliced thinly lengthways
    • olive oil spray
    • 2 cups light mozzarella shredded
    • ¼ cup parmesan shredded
    • 1 lb cherry tomatoes 500 g, halved

    Instructions

    1. Preheat oven to 350F/180C.
    2. In a large pot, bring water to a boil. Cook pasta until slightly undercooked (about 8 minutes if the package instructions say 10 for instance). Drain pasta and bring back to the pot. Add shredded zucchini and pesto and toss to combine.
    3. While pasta is cooking, line two baking sheets with parchment paper (for easy cleaning) and arrange eggplant slices in a single layer. Bake them for 10 minutes, then remove from the oven.

    4. Transfer pasta mixture into a large baking dish, top with eggplant slices, slightly overlapping the slices. Sprinkle with shredded cheese and top with tomatoes, cut-side up.

    5. Bake for 45 minutes (cover with foil if it starts to get too brown). Let it rest for about 10 minutes before serving.

    Recipe Notes

    Adapted from The Australian Women's Weekly 'The Best-Ever Collection' cookbook. 

    Nutrition Facts
    Eggplant and Pesto Baked Pasta
    Amount Per Serving (1 /6th)
    Calories 575 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 6g38%
    Cholesterol 29mg10%
    Sodium 610mg27%
    Potassium 885mg25%
    Carbohydrates 74g25%
    Fiber 8g33%
    Sugar 12g13%
    Protein 24g48%
    Vitamin A 1375IU28%
    Vitamin C 32.3mg39%
    Calcium 442mg44%
    Iron 2.4mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. 40A.

      August 20, 2018 at 10:43 pm

      This is vegetarian comfort food at its best! LOVE the sound of pesto and tender eggplants baked with lots and lots of cheese!

      Reply
    2. Kylie

      November 26, 2019 at 1:24 pm

      Nice and easy midweek.

      Reply

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