Ziti Al Mulignan Baked Pasta with Eggplant
Indulge in the hearty, Italian-inspired comfort of Ziti Al Mulignan Baked Pasta with Eggplant, a dish that combines tender ziti, savory eggplant, and layers of rich tomato sauce and gooey cheeses for the ultimate baked pasta experience. This recipe highlights the bold flavors of sautéed eggplant, aromatic garlic, and herbs like basil and oregano, balanced by creamy ricotta and melted mozzarella. Perfectly layered and baked to golden perfection, this vegetarian dish is ideal for cozy family dinners, potlucks, or a delicious make-ahead meal. Packed with rustic Mediterranean flavors and easy-to-follow steps, this baked pasta masterpiece is a must-try for pasta lovers seeking a wholesome and satisfying twist on the classic ziti bake.
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Recipe Information
Ingredients
- 16 oz ziti pasta
- 2 medium eggplant
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, slice the eggplants into 1/4-inch rounds. Sprinkle them with a bit of salt and set them aside for 10 minutes to release excess moisture. Pat them dry with a paper towel.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches, cooking until lightly browned on both sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer and let it cook for 20 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese with half of the grated Parmesan cheese and 1 tablespoon of chopped parsley. Set aside.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce at the bottom. Add a layer of cooked ziti, followed by a layer of eggplant slices, a few dollops of the ricotta mixture, a sprinkle of shredded mozzarella, and more tomato sauce. Repeat these layers until all the ingredients are used, finishing with a generous layer of sauce and mozzarella on top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Remove the baked ziti from the oven and let it rest for 10 minutes. Garnish with the remaining Parmesan cheese and fresh parsley before serving.
Nutrition Facts
Calories |
4106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 6330 mg | 275% | |
| Total Carbohydrate | 493.9 g | 180% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 84.1 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4475 mg | 344% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5044 mg | 107% | |
*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.
