Baked Ziti with Eggplant and Ricotta Cheese
Elevate your weeknight dinner with this comforting and flavor-packed Baked Ziti with Eggplant and Ricotta Cheese. This crowd-pleasing Italian-inspired casserole combines tender ziti pasta with hearty, golden-brown eggplant, rich marinara sauce, and a creamy ricotta-basil mixture for the ultimate layered masterpiece. Topped with gooey mozzarella and a dusting of Parmesan, every bite is a perfect balance of cheesy goodness and savory vegetable delight. The secret to its irresistible texture lies in salting the eggplant to remove excess moisture, ensuring a soft, melt-in-your-mouth bite. Quick to prep and easy to bake, this dish comes together in under an hour and serves six generously. Perfect for family meals or potlucks, serve it with a crisp green salad and crusty bread for an unforgettable dining experience! Keywords: baked ziti recipe, eggplant pasta bake, ricotta cheese casserole, vegetarian Italian dishes.
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Recipe Information
Ingredients
- 16 oz ziti pasta
- 1 large eggplant
- 2 tbsp olive oil
- 3 medium garlic cloves
- 4 cups marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1 cup fresh basil
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Dice the eggplant into 1/2-inch cubes and sprinkle generously with salt. Let the eggplant sit for 20 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
While the eggplant is sitting, bring a large pot of salted water to a boil. Cook the ziti pasta until al dente according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until soft and lightly browned, about 8 minutes. Stir in minced garlic and cook for 1 more minute, until fragrant.
Add the marinara sauce to the skillet with the eggplant and stir to combine. Simmer the sauce for 5 minutes, then remove from heat.
In a mixing bowl, combine the ricotta cheese, egg, chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
In a 9x13-inch baking dish, spread a thin layer of the marinara sauce to coat the bottom. Add half of the cooked ziti pasta, half of the ricotta mixture, half of the marinara sauce, and half of the shredded mozzarella cheese. Repeat the layers with the remaining ingredients.
Top the final layer with grated Parmesan cheese and any remaining mozzarella.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Allow the baked ziti to cool for 5-10 minutes before serving. Garnish with extra fresh basil if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 670 mg | 52% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
