Baked Eggplant Pasta
A creamy, cheesy baked eggplant pasta featuring roasted eggplant, rich tomato sauce, and a blend of ricotta, mozzarella, and Pecorino Romano. Quick to prep, full of fiber and protein, and perfect for weeknight dinners or make-ahead meals.
Equipment
- 1 large saucepan
- 2 baking trays
- 9x13" baking dish
- Large Pot (for boiling pasta)
- Mixing bowl (very large)
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
For the Sauce:
- ¼ cup extra-virgin olive oil
- 1 medium onion diced
- 4 cloves garlic sliced
- ½ teaspoon crushed red pepper flakes optional
- 3 ounces tomato paste
- 2 28-ounce cans plum tomatoes, hand-crushed or blended
- Salt and pepper to taste
For the Baked Pasta:
- 2 medium eggplants cut into 1-inch cubes
- ¾ cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound rigatoni or ziti, penne, tortiglioni
- ¼ cup fresh basil chopped
- 1 pound mozzarella shredded, divided
- 1 pound ricotta cheese
- ½ cup Pecorino Romano grated
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Position your oven racks near the middle level to ensure even heat distribution. This step is essential because roasting the eggplant at a high temperature helps it caramelize beautifully, bringing out its natural sweetness and ensuring tender, flavorful bites.
- Prepare the Eggplant: Wash the eggplants thoroughly and cut them into 1-inch cubes. Place the cubed eggplant in a large bowl, drizzle with ¾ cup olive oil, and season generously with 1 teaspoon salt and 1 teaspoon black pepper. Toss until each piece is evenly coated. The oil will help the eggplant roast without drying out, while the seasoning enhances its natural flavor.
- Roast the Eggplant: Spread the seasoned eggplant cubes on two baking trays in a single layer to prevent overcrowding. Roast in the preheated oven for 20–30 minutes, turning halfway through for even browning. The eggplant is ready when it is golden, soft to the touch, and yields easily to a fork. Roasting intensifies the flavor and adds a slightly smoky, caramelized texture.
- Sauté the Aromatics for the Sauce: While the eggplant roasts, heat ¼ cup extra-virgin olive oil in a large saucepan over medium-low heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until it softens and becomes translucent. Add the sliced garlic and cook for another 2–3 minutes, stirring frequently until fragrant. If you enjoy a bit of heat, stir in ½ teaspoon crushed red pepper flakes and cook for an additional 30 seconds. This creates a flavorful aromatic base for your tomato sauce.
- Build the Tomato Sauce: Add 3 ounces of tomato paste to the pan, stirring constantly for about 5 minutes to caramelize slightly and deepen the flavor. Then add the hand-crushed plum tomatoes (or pulsed in a blender for smoother texture). Stir to combine, bring the sauce to a gentle simmer, and let it cook uncovered for at least 15 minutes over low heat. Stir frequently to prevent sticking. Season with salt and pepper to taste. The slow simmer allows the flavors to meld and the sauce to thicken slightly.
- Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the rigatoni (or your preferred pasta) and cook until 2 minutes less than al dente according to package instructions. This ensures the pasta will hold its shape during baking and won’t become mushy. Drain the pasta and set aside in a very large mixing bowl.
- Combine Pasta with Cheese and Sauce: Add 3½ cups of the prepared tomato sauce, chopped basil, all ricotta, ¾ of the shredded mozzarella, and ½ cup Pecorino Romano to the pasta. Stir gently but thoroughly until the pasta is coated in a creamy, cheesy mixture. Fold in ¾ of the roasted eggplant, being careful not to mash it, so each bite has tender chunks of roasted flavor. This combination creates a rich, well-balanced filling for the baked pasta.
- Prepare the Baking Dish: Reduce your oven temperature to 375°F (190°C). Lightly coat a 9x13-inch baking dish with 1 cup of the tomato sauce to prevent sticking and add extra moisture. Carefully pour the pasta mixture into the prepared dish, spreading it evenly. Sprinkle the remaining mozzarella on top, add the rest of the roasted eggplant, and drizzle an additional ½ cup of sauce over the surface for a glossy, flavorful finish.
- Bake Until Golden and Bubbly: Place the baking dish in the oven and bake for 25 minutes, until the top is bubbly and lightly browned. For a more visually appealing finish, switch the oven to broil for 1–2 minutes, keeping a close eye to avoid burning. The broiling step adds a golden crust to the cheese, creating a delightful texture contrast with the creamy interior.
- Rest Before Serving: Remove the pasta from the oven and allow it to rest for 10–15 minutes before serving. This helps the layers settle, making it easier to portion and ensuring the pasta is perfectly creamy rather than runny. Garnish with extra fresh basil or a light sprinkle of Pecorino Romano if desired, and serve warm.
Notes
- This recipe serves 8 moderate portions or 4–6 larger servings depending on appetite.
- Be careful not to overcook the pasta. Cooking it just 2 minutes short of al dente ensures it won’t become mushy after baking.
- Roasting the eggplant at high heat brings out a caramelized sweetness that complements the tangy tomato sauce. Avoid overcrowding the baking trays for even browning.
- Baking until the cheese is bubbly and lightly golden guarantees a perfect texture. For extra color, briefly broil—but watch carefully to prevent burning.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently to preserve the creamy texture and flavor.
