Description
This comforting Baked Ziti with Eggplant recipe features tender roasted eggplant cubes layered with ziti pasta coated in a rich tomato-basil sauce, creamy ricotta mixed with fresh basil, and melted mozzarella cheese. Baked until bubbly and golden, this dish makes a hearty and flavorful vegetarian meal perfect for family dinners.
Ingredients
Roasted Eggplant
- 2 medium-sized globe eggplants (cut into 1-inch cubes, about 1 lb each)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried red pepper flakes (optional)
Pasta and Sauce
- 16 ounces ziti pasta (or any other tubular pasta)
- 2 cups homemade tomato-basil sauce (divided)
- vegetable spray (for greasing casserole dish)
Cheese Mixture
- 1 ½ cups whole milk ricotta
- ½ cup fresh basil leaves, chopped (plus more for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prep and Roast Eggplant: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Spread the cubed eggplant evenly on the sheets, drizzle with olive oil, and season with salt, black pepper, and optional red pepper flakes. Toss to coat well and arrange in a single layer. Roast for 30-35 minutes, turning halfway through, until browned and tender. Remove from oven and let cool slightly. Do not turn off the oven.
- Cook the Pasta: About 10 to 15 minutes before the eggplant is done, bring a large pot of salted water to a boil. Add the ziti and cook until al dente according to package instructions (about 9-10 minutes). Reserve 1 cup of pasta water and drain the pasta.
- Toss Pasta with Sauce: Transfer the drained ziti to a large bowl. Add 1 cup of the tomato-basil sauce and gently toss to coat. Use reserved pasta water as needed to loosen the sauce and prevent sticking.
- Mix Ricotta and Basil: In a small bowl, combine ricotta cheese with chopped basil. Season with kosher salt and black pepper. Stir well to blend the flavors.
- Prepare Casserole Dish: Spray a 9x13-inch ovenproof casserole dish with vegetable spray and lightly oil the sides to prevent sticking.
- Assemble First Layer: Spread half of the ziti and tomato sauce mixture evenly in the bottom of the casserole dish. Distribute half of the roasted eggplant cubes over the pasta. Dollop half of the ricotta-basil mixture on top, then sprinkle with half of the shredded mozzarella cheese.
- Assemble Second Layer: Repeat the layering process with the remaining ziti mixture, roasted eggplant, ricotta, and finish with the remaining mozzarella cheese evenly sprinkled on top.
- Bake the Ziti: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the dish is bubbly and the cheese is melted and lightly golden brown on top.
- Garnish and Serve: Remove from the oven and let cool slightly. Sprinkle with additional fresh basil leaves as garnish. Serve warm for a satisfying meal.
Notes
- Using homemade tomato-basil sauce elevates the flavor, but store-bought marinara can be used as a substitute.
- Red pepper flakes add a subtle heat but can be omitted for a milder dish.
- If you prefer a richer texture, consider stirring a bit of grated Parmesan into the cheese layers.
- Leftovers reheat well in the oven or microwave; add a splash of water if drying out.
- For a gluten-free option, substitute the ziti with gluten-free pasta.
