I’ve layered roasted eggplant, zucchini, kale and tomatoes with creamy ricotta and grated parmesan in a Gluten Free Baked Pasta that emerges from the oven as a hearty, vegetable-packed vegetarian pasta bake.

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Honestly I almost called this a weeknight miracle because simple things somehow feel fancy, but that sounded cheesy so i’ll just say the eggplant soaks up the sauce and the ricotta melts into little clouds of creamy surprise that pop up in every bite. I like that it eats like comfort food but doesnt sit like one, it keeps things bright and kinda unexpected.

There are those chewy caramelised edges and bubbling pockets of ricotta that make waiting for the oven worth it, and yeah I will be making it again. Tag it Gluten Free Baked Pasta if you want a winner.

Ingredients

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Eggplant: Spongy, soaks up sauces; low calorie, high fiber, mild bitterness when undercooked.
Zucchini: Light watery veg; provides vitamin C, fiber and subtle sweetness when roasted.
Kale: Dense leafy green, packed with vitamins A C and K plus iron, sturdy texture.
Crushed tomatoes: Tomato base brings acidity and umami; vitamin C and lycopene, brightens sauce.
Ricotta: Creamy mild cheese; adds protein, calcium and it’s a soft slightly sweet richness.
Pasta: Carbs for energy; hearty mouthfeel, choose whole wheat or GF for extra fiber.
Olive oil: Adds silkiness and healthy fats; helps absorb fat soluble vitamins, fragrant when warmed.
Garlic & onion: PUNCH of savory depth; prebiotic fiber, antioxidants, sweet note when caramelized.

Ingredient Quantities

12 oz (340 g) dried pasta, penne or rigatoni (or use gluten-free pasta for GF option)

1 medium eggplant (about 1 lb / 450 g), cut into chunks

2 medium zucchini (about 10 oz / 300 g), sliced

1 small bunch kale (about 4 cups chopped, 120 g), stems removed

1 medium onion, chopped

3 cloves garlic, minced

1 (28 oz / 800 g) can crushed tomatoes

1 tbsp tomato paste

3 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried basil (or 1/4 cup chopped fresh basil)

1/2 tsp red pepper flakes, optional

1 cup whole-milk ricotta (about 250 g)

1 large egg, optional (helps set the ricotta)

1 1/2 cups shredded mozzarella (about 150 g), optional for extra melty top

3/4 cup grated Parmesan (about 75 g)

1/2 cup fresh breadcrumbs or panko (use gluten-free breadcrumbs for GF)

Salt, about 1 to 1 1/2 tsp

Freshly ground black pepper, about 1/2 tsp

2 tbsp chopped fresh parsley or extra basil for garnish

How to Make this

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1. Preheat oven to 375°F (190°C). Bring a big pot of salted water to a boil, cook 12 oz (340 g) pasta 1–2 minutes less than package directions for al dente, reserve 1 cup pasta water, then drain.

2. Toss 1 medium eggplant chunks and 2 medium zucchini slices with 2 tbsp extra virgin olive oil, a pinch of salt and freshly ground pepper. Spread on a rimmed baking sheet and roast 20–25 minutes until browned and tender, flipping once.

3. While veg roasts heat 1 tbsp olive oil in a large skillet over medium heat, sauté 1 chopped onion 5–7 minutes until soft, add 3 minced garlic and 1 tbsp tomato paste, cook 1 minute to deepen the flavor.

4. Add 1 (28 oz/800 g) can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil or 1/4 cup chopped fresh basil, and 1/2 tsp red pepper flakes if you like heat. Season with about 1 to 1 1/2 tsp salt and 1/2 tsp black pepper, bring to a simmer and reduce 8–10 minutes.

5. Stir 4 cups chopped kale (stems removed) into the sauce and cook until wilted, 2–3 minutes. Then fold in the roasted eggplant and zucchini; loosen sauce with reserved pasta water if it seems too thick.

6. In a bowl mix 1 cup whole-milk ricotta with 1 large egg (optional), 1/4 cup grated Parmesan, a pinch of salt and pepper — this helps the ricotta set and gives creamy pockets.

7. Combine drained pasta with about 3/4 of the sauce in the skillet so it’s well coated, then transfer to a baking dish. Dollop or spoon the ricotta mixture over the pasta and gently swirl a few times so you get cheesy pockets, you don’t need to fully mix it in.

8. Scatter 1 1/2 cups shredded mozzarella over the top if using, then sprinkle the remaining 1/2 cup grated Parmesan. Mix 1/2 cup fresh breadcrumbs or panko with a little olive oil and sprinkle evenly for a crunchy topping (use gluten-free pasta and breadcrumbs for a GF version).

9. Bake 20–25 minutes until bubbly and golden on top, then if you want extra browning broil 1–2 minutes but watch it so it doesn’t burn.

10. Let the bake rest 5 minutes, sprinkle 2 tbsp chopped fresh parsley or extra basil and serve. Leftovers keep well and often taste even better the next day.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. Large pot for boiling the pasta
3. Rimmed baking sheet for roasting the eggplant and zucchini
4. Large skillet or sauté pan for the sauce
5. 9×13 inch baking dish for assembling and baking
6. Colander to drain the pasta
7. Chef’s knife and cutting board
8. Mixing bowl and whisk or fork for the ricotta mixture
9. Measuring cups and spoons, plus a wooden spoon or silicone spatula and a box grater (for cheese)

FAQ

Q: Can I make this gluten-free? A: Yes. Use gluten-free pasta and gluten-free breadcrumbs or omit crumbs. Follow the pasta package for cooking time, and undercook by 1-2 minutes so it finishes in the oven.

Q: How do I avoid a soggy bake? A: Roast or sauté the eggplant and zucchini first so excess water cooks off, salt eggplant if it seems bitter, drain the pasta well and undercook slightly, and bake uncovered last 10 minutes to crisp the top.

Q: Can I make it ahead or freeze it? A: Yes. You can assemble and refrigerate up to 24 hours before baking, or freeze assembled. Thaw overnight in the fridge before baking. If you freeze a baked dish, cool fully then wrap, reheat at 350 F / 180 C until hot.

Q: What if I dont have ricotta or want it vegan? A: Swap ricotta for blended cottage cheese, or use a dairy-free ricotta or silken tofu blended with lemon and salt. Omit the egg or use a flax egg, and replace cheeses with vegan alternatives and nutritional yeast for that cheesy flavor.

Q: Is the egg required in the ricotta mix? A: No, it's optional. The egg helps the ricotta set, but you can skip it. If you skip it, the filling will be a bit creamier but still delicious.

Q: How long and at what temp do I bake it? A: Bake at 375 F / 190 C for about 25 to 30 minutes until bubbly and browned on top. Let rest 10 minutes before serving so it firms up a bit.

Eggplant Pasta Bake With Tomato & Zucchini Recipe Substitutions and Variations

Eggplant: swap with sliced portobello mushrooms or cauliflower florets, roasted till browned for a similar meaty texture.
Ricotta (and optional egg): use 1 1/2 cups cottage cheese blended until smooth, or 14 oz silken tofu for dairy free, add a squeeze of lemon to brighten.
Pasta: use whole wheat, chickpea or brown rice pasta for more fiber and protein, or a gluten free blend if needed.
Kale: swap for baby spinach or Swiss chard, they’ll wilt faster so stir them in at the end of cooking.

Pro Tips

– Salt the eggplant and let it sit for 15–20 minutes then pat it dry. Pulling out some water stops it from turning into a soggy sponge and it soaks up more of the sauce, trust me.

– Drain or strain the ricotta for 10 minutes if it seems watery, then fold in the egg. Less moisture means creamy pockets not soupy ones, and the egg really helps the ricotta hold its shape when you bake it.

– For deeper roasted flavor, roast the veggies hotter and in a single layer so they brown instead of steam. Don’t crowd the pan, flip halfway, and if they need more color give them a quick blast under the broiler but watch them closely so they dont burn.

– Undercook the pasta by 1 to 2 minutes and save extra pasta water. The slightly firm pasta will finish cooking in the oven and the starchy water is the easiest way to loosen a thick sauce without diluting flavor.

– Make the breadcrumb topping ahead and toast it in a skillet with a little olive oil and garlic powder. It stays crispier that way, and if you want to prep the whole dish a day ahead you can add the topping right before baking so it doesn’t go soggy.