Baked Pasta with Eggplants and Tomatoes

Baked Pasta with Tomatoes and Eggplant in a white oval dish topped with melted cheese, tomato sauce, and fresh basil, with basil sprigs on the side.

5 from 5 vote

Baked Pasta with Eggplants and Tomatoes

This Baked Pasta with Eggplants and Tomatoes is 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.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Italian

Keyword: eggplants, pasta, tomato sauce

Servings: servings

Calories: 370kcal

Author: Lora

Equipment

Ingredients

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
2 cups mozzarella shreds I used vegan shreds
Nonstick cooking spray for the baking dish

Instructions

Cook the pasta: bring a large pot of water to a boil, salt it well, and add the pasta. Cook about 2 minutes less than the package directions, until very al dente, it will finish cooking in the oven. Drain and set aside.
Heat the oven: preheat to 400°F.
Cook the eggplant: in a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the eggplant, season with salt, and cook until it starts to soften. Add the onion and cook until softened and translucent.
Add the tomato sauce: stir in the tomatoes and basil. Season with the remaining salt and pepper and stir to combine. Let simmer while you finish the pasta.
Prep the baking dish with nonstick cooking spray or a little olive oil.
Combine the pasta and sauce in a large bowl, then stir in 1 cup of the mozzarella.
Spoon the pasta into the prepared casserole dish. Sprinkle with the remaining mozzarella and drizzle with the last of the olive oil.
Set the casserole on a baking sheet (makes it much easier to move in and out of the oven). Cover with foil and bake 25 to 30 minutes, until bubbling and the mozzarella is melting.
Remove the foil for the last 10-15 minutes, until lightly crusty on top. Let rest at least 10 minutes before serving.

Notes

1. Pasta: penne or whatever short pasta you have on hand; cook it under al dente since it finishes in the oven.
2. Salt the pasta water, about 1½ tablespoons per pound of pasta, adjusting to taste.
3. Tomatoes: San Marzano Dell'Agro Sarnese-Nocerino DOP are ideal, but any good quality brand you have on hand works.
4. Olive oil: use the best quality you're willing to splurge on, it makes a real difference in the final flavor.
5. Storage: fridge up to 3-4 days, or freeze up to 3 months (see Storage and Freezing above).

Nutrition