Eggplant Pasta Bake
Happy first Friday of Lent! It’s never easy finding a protein-packed meal without any meat. And, if you have a vegan in your life, just omit the final cheeses! I make this pasta bake with chickpea noodles because they’re packed with protein and complement this pasta well. It’s also packed with alllll sorts of veggies so it really is a healthy pasta. It’s quick to throw together and there’s nothing better than a meal that feeds the whole family, too. When it comes to the step where you have to season the eggplant, I don’t have the exact measurements listed. That’s because given the size of your vegetables, it will be different for everyone. Just season according to your eye and your taste! I hope you love her!
Eggplant Pasta Bake
Your new favorite Friday meal with eggplants, spinach, and pine nuts thrown together and baked with this dreamy sauce and cheeses.
Ingredients
- 1 eggplant
- olive oil, salt, pepper, thyme, oregano + bay leaves
- 1 lb. chickpea noodles
- 3 cups marinara sauce
- ½ cup pine nuts
- 3 cups spinach
- 2 balls of burrata
- ½ cup mozzarella cheese
Instructions
- Preheat the oven to 400° F. Start boiling a large pot of water.
- Dice up the eggplant. Lay it on a large baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, oregano, and bay leaves. Cook for 12-15 minutes.
- Cook the noodles according to the package.
- In a large bowl, combine the cooked noodles, marinara sauce, cooked eggplant, spinach, and pine nuts. Pour into a large baking dish.
- Spread open the balls of burrata and place bits of it over top of the pasta. Add the mozzarella cheese, too.
- Bake for 20 minutes.
