Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering Eggplant Pesto Baked Pasta! Imagine golden-roasted eggplant, perfectly al dente pasta, and a creamy pesto sauce that will make your taste buds dance with joy. This isn't just another pasta recipe - it's a flavor explosion that combines the rustic charm of Italian cuisine with the irresistible comfort of a cheesy baked dish that will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (penne or rigatoni)
- 1 large eggplant, diced
- 1 cup pesto sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prepare for roasting the eggplant.
- Dice the eggplant into uniform 1/2-inch cubes. Toss the eggplant cubes with olive oil, salt, and pepper, ensuring each piece is evenly coated.
- Spread the seasoned eggplant cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the eggplant is golden brown and tender.
- While the eggplant roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Drain the pasta and reserve 1/2 cup of pasta cooking water.
- In a large mixing bowl, combine the cooked pasta, roasted eggplant, pesto sauce, and ricotta cheese. Gently stir to ensure even coating. If the mixture seems dry, add some reserved pasta water.
- Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake in the oven for 10-12 minutes, or until the cheese is melted and slightly golden and the edges are bubbling.
- Remove from the oven and let the dish rest for 5 minutes before serving. This allows the cheese to set and makes serving easier.
- Garnish with fresh basil leaves or additional grated Parmesan cheese if desired, and serve hot.
Tips
- Roasting the eggplant is key - make sure to cut cubes uniformly and spread them in a single layer to ensure even caramelization.
- Don't skip salting the eggplant beforehand if you want to remove any bitterness. Let the diced cubes sit with salt for 15 minutes, then pat dry before roasting.
- Use high-quality pesto for maximum flavor. Homemade is always best, but a good store-bought version works wonderfully too.
- Reserve some pasta water - it's liquid gold! The starchy water helps create a silky sauce and helps ingredients stick together.
- For extra richness, you can mix some garlic or red pepper flakes into the ricotta before combining with pasta.
- Let the dish rest for 5 minutes after baking to allow the cheese to set and flavors to meld perfectly.
- For a crispy top, switch to broil for the last 2 minutes of baking, watching carefully to prevent burning.
Nutrition Facts
Calories: 495kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 45mg
