BEST Baked Pasta Recipe- Baked Penne with Tomato and Eggplant

– 1 pound penne or another short pasta – 4 Tablespoons extra-virgin olive oil – 1 medium eggplant diced – 1 onion diced – 2 teaspoons salt plus more, to taste – 1 teaspoon freshly ground pepper – 1-28 ounce can San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes – fresh basil leaves to taste, chopped – 4 Tablespoons extra-virgin olive oil – 2 cups mozzarella shreds I used vegan shreds – Nonstick cooking spray for the baking dish


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Cook time: 45 mins

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prep Time

10 min


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Looking for the BEST Baked Pasta Recipe? Try our Baked Penne with Tomatoes and Eggplant.  A flavorful and filling Italian dinner. It comes together with a quick homemade sauce, eggplants, basil and dairy-free cheese. Total comfort food in every bite, this dish is easy to make and is vegan.

Can I make this pasta recipe gluten-free? Yes, just use your favorite gluten-free short pasta. Cook the pasta according to the timing on the box. Set a timer to make sure you cook the pasta to al dente.

How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.


Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.


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