FeelGoodFoodie · by Yumna Jawad★ 5.0 (111)
Eggplant Pasta Casserole
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 66%
CARBS 86G49% OF CAL
10G FIBER60G OTHER16G TOTAL SUGAR
FAT 30G39% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian pasta casserole with roasted eggplant, marinara, and a blend of cheeses. It's hearty, flavorful, and satisfying despite having no meat.
mainitaliancasserole🍪 sheet pan🥧 baking dish🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium eggplants (cut into 1-inch pieces)
- ¼ cup olive oil
- 1 teaspoon salt (plus more to taste)
- Black pepper (to taste)
- 1 small yellow onion (chopped)
- 4 garlic cloves (minced)
- ¼ teaspoon crushed red pepper
- 1 pound rigatoni
- 1 28-ounce jar marinara sauce
- 1 cup freshly grated parmesan cheese (plus more for serving)
- 3 cups shredded mozzarella cheese (divided)
- 1 cup fresh basil leaves (torn, plus additional for serving)
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 66%
CARBS 86G49% OF CAL
10G FIBER60G OTHER16G TOTAL SUGAR
FAT 30G39% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1678mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 888mg
- Calcium
- 635mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.