Italian Herb-Roasted Eggplant and Tomato Pasta Bake

By · Reviewed by AislePrompt Editorial · ·

Layers of tender roasted eggplant and fresh tomatoes come together under a blanket of mozzarella and Parmesan in this comforting baked pasta dish. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs penne pasta, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (205°C). Toss 1 large diced eggplant and 2 cups halved cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried basil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Spread on a rimmed baking sheet and roast for 25 minutes until eggplant is tender and tomatoes are blistered.
  2. Step 2: While vegetables roast, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and return to pot.
  3. Step 3: Add roasted vegetables and their juices to the drained pasta. Stir in 1 tbsp olive oil and 1/4 cup chopped fresh basil. Transfer mixture to a 9x13-inch baking dish.
  4. Step 4: Sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan evenly over the top. Bake uncovered for 15 minutes until cheese is melted and golden.
  5. Step 5: Let rest 5 minutes before serving garnished with extra fresh basil if desired.

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Frequently asked questions

How long does Italian Herb-Roasted Eggplant and Tomato Pasta Bake take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Herb-Roasted Eggplant and Tomato Pasta Bake?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Italian Herb-Roasted Eggplant and Tomato Pasta Bake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Herb-Roasted Eggplant and Tomato Pasta Bake for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Herb-Roasted Eggplant and Tomato Pasta Bake vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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