Cheesy Baked Pasta with Eggplant and Artichokes

Cheesy Baked Pasta with Eggplant and Artichoke

Happy Friday, little lovebirds! I hope you had a delicious, indulgent Valentines Day. I spent mine stretching out my stresses at yoga, tackling all my to-do’s, and capping off the day with tasty Spanish tapas for dinner in downtown Austin. It was a fabulous day with good food and great company!

Now that the day of love is over and winter is winding down, it’s time to start loving your body again! I, for one, am committed to a fit, healthy start to spring through smarter eating and more movin’ and shakin’!

Baked Pasta with Eggplant and Artichoke

This vegetarian whole wheat pasta dish is packed with fiber-rich eggplant and artichokes, which are loaded with antioxidants and help lower cholesterol! Smothered in pasta sauce (here’s my favorite marinara) and sprinkled with a bit of Sargento mozzarella, this baked penne with eggplant is mouthwatering comfort food heaven!

Try it as an easy weeknight dinner or to ease into healthier, yet still hearty, eating this season. This meatless meal is even manivore-approved!

PrintPrint Recipe

Cheesy Baked Pasta with Eggplant and Artichokes

Yield: Serves 4

Ingredients:

Nonstick cooking spray

5 Tbsp. extra-virgin olive oil

1/2 medium eggplant, cut into cubes

1 cup (8 oz.) whole wheat pasta (rotini, penne, farfalle or ziti work best)

1/2 medium yellow onion, diced

3 garlic cloves, minced

1 jar (about 6 oz.) artichoke hearts, roughly chopped

2 cups (24 oz.) pasta sauce

1/2 tsp. dried oregano, chopped

1/4 tsp. crushed red pepper flakes

1/4 tsp. kosher salt

1/4 tsp. freshly ground pepper

1 1/2 cups Sargento® Shredded Mozzarella & Provolone Cheese, divided

Directions:

Preheat oven to 350 degrees F. Lightly coat a large casserole dish with nonstick cooking spray.

In large, heavy skillet set to medium heat, add olive oil. Once oil is hot, add eggplant and cook 10-12 minutes, or until eggplant has mostly softened.

Meanwhile, cook pasta in boiling salted water according to package instructions for al dente. Drain and set aside.

To the skillet with softened eggplant, add onion, garlic, artichoke, pasta sauce and seasonings. Simmer for about 8 minutes on medium heat, stirring occasionally. Remove from heat.

Stir pasta into vegetable mixture. Fold in 1 cup cheese and transfer to prepared casserole dish. Sprinkle with remaining 1/2 cup cheese and cover with aluminum foil. Bake 20 minutes. Remove foil and bake about 10 minutes more, until cheese begins to brown.

Enjoy!

Adapted from Sargento

      

39 Responses to “Cheesy Baked Pasta with Eggplant and Artichokes”

  1. #
    1
    london bakes — February 15, 2013 @ 9:52 am

    This pasta sounds really delicious – I love meals that are comforting and yet full of good stuff!

  2. #
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    Elizabeth@ Food Ramblings — February 15, 2013 @ 1:53 pm

    YUM! Can’t wait to try :)

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    SkinnyMommy — February 15, 2013 @ 2:36 pm

    Your day sounds great-I am missing yoga! This pasta dish is perfect-cheesy and gooey and healthy!

  4. #
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    claire @ the realistic nutritionist — February 15, 2013 @ 2:57 pm

    This is probably my favorite thing in the world Georgia!

  5. #
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    Sarah — February 15, 2013 @ 3:31 pm

    oh goodness! this sounds great. i love eggplant and haven’t had it in so long!

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    eatgood4life.blogspot.com — February 15, 2013 @ 3:43 pm

    Loving this dish. Making next time I make pasta :-)

  7. #
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    Nicole@HeatOvenTo350 — February 15, 2013 @ 4:04 pm

    I love the eggplant in this dish! Okay, and the cheese, too. :)

  8. #
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    The Café Sucré Farine — February 15, 2013 @ 5:00 pm

    This looks fabulous and I love that it’s healthy at the same time!

  9. #
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    Laura (Tutti Dolci) — February 15, 2013 @ 6:19 pm

    What time is dinner? This looks incredible, Georgia!

  10. #
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    a farmer in the dell — February 15, 2013 @ 7:08 pm

    I’ll bring the wine if you save me some leftovers!!!

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    sally @ sallys baking addiction — February 15, 2013 @ 7:19 pm

    I love throwing eggplant into my pasta dishes. I just love it with tomato sauce really! Sometimes I make portobello pizzas with tomato sauce and cheese. :) This looks like my kind of Friday night meal Georgia!

  12. #
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    amy @ fearless homemaker — February 15, 2013 @ 11:11 pm

    I SO love a baked pasta dish + one that has some healthier notes as well? Win-win! This looks just fabulous, Georgia!

  13. #
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    Jeanette — February 16, 2013 @ 1:07 am

    I love this hearty vegetarian pasta dish Georgia – no one would ever miss the meat. Great idea with whole wheat pasta too.

  14. #
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    Monet — February 16, 2013 @ 2:16 am

    You can always get me with cheesy pasta. The first few months of pregnancy, I ate cheesy pasta non-stop. The addition of the eggplant and artichokes makes this even more special though! Thank you for sharing with me. I hope you had a fabulous week, and I hope your weekend brims with good food, laughter, and love.

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    moderngirlnutrition — February 16, 2013 @ 2:43 am

    This is genius! Can’t wait to make:)

  16. #
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    Guru Uru — February 16, 2013 @ 2:47 am

    Cheesy genius my friend, this is utterly brilliant :D

    Cheers
    CCU

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    Sandra @Sandras Easy Cooking — February 16, 2013 @ 2:48 am

    This does sounds wonderful…I needed yoga today, and just went for my power walk.
    Anyhow I am loving your pasta, so inviting and delicious looking! Well done as always!

  18. #
    18
    Stephanie @ Eat. Drink. Love. — February 16, 2013 @ 4:24 am

    This looks so hearty and delicious!

  19. #
    19
    Stephanie @ Girl Versus Dough — February 16, 2013 @ 5:10 am

    Whoa, YUM! I so need this in my life. And my tummy.

  20. #
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    Angie's Recipes — February 16, 2013 @ 5:21 am

    The pasta looks out of this world delicious with the flavour combo, Georgia.

  21. #
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    Amy (Savory Moments) — February 16, 2013 @ 12:15 pm

    This looks like a lovely and tasty pasta dish. I enjoy artichokes a lot, so this looks really good to me.

  22. #
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    Katie — February 16, 2013 @ 2:27 pm

    Yum! This pasta sounds amazing. I would never think to pair both eggplant and artichokes together!

  23. #
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    Anne@FromMySweetHeart — February 16, 2013 @ 2:59 pm

    Wow Georgia! As if cheesy baked pasta weren’t enough, you have to go and add eggplant which I love and can eat in so many forms! This looks spectacular!

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    honeywhatscooking — February 16, 2013 @ 7:20 pm

    This looks so great Georgia.. love me some baked pasta with cheese, anyway, anytime. :-)

  25. #
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    Audra — February 17, 2013 @ 2:32 am

    Sounds like you had a great Valentine’s Day! Yoga and Tapas are two of my favorite things :)

    This pasta sounds like a healthy twist on Eggplant Parm (my favorite.) Love it!

  26. #
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    Reem | Simply Reem — February 17, 2013 @ 4:17 am

    I need yoga back in my crazy routine badly…. your day was just perfect :)
    This pasta looks fabulous Georgia… absolutely comforting n delicious. .

  27. #
    27
    Chung-Ah | Damn Delicious — February 17, 2013 @ 3:50 pm

    Love, love, love this! I’m not even an eggplant person but I’m still going to make this and devour every last bite of it!

  28. #
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    Kiran @ KiranTarun.com — February 17, 2013 @ 4:25 pm

    Love the added eggplant in this recipe! So comforting :)

  29. #
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    Yvonne @ bitter baker — February 17, 2013 @ 4:51 pm

    This looks amazing! Artichokes and eggplants are so good to have with pasta!

  30. #
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    Sarah Park — February 17, 2013 @ 5:39 pm

    This looks so mouth-watering. Though I am not really fond of eggplants.

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    Hotly Spiced — February 17, 2013 @ 8:06 pm

    I saw the photo on FB and just had to pop over to take a look. This is great looking comfort food and a wonderful meal. I love the addition of artichoke hearts. This must be very yummy xx

  32. #
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    Tracey Wilhelmsen — February 17, 2013 @ 10:15 pm

    I absolutely love the idea of the eggplant and artichokes in here! My husband doesn’t eat either, so I think I’ll be putting this on my menu for lunch soon!

  33. #
    33
    Pam — February 18, 2013 @ 4:49 pm

    I am really loving this combination!

  34. #
    34
    Kiersten @ Oh My Veggies — February 18, 2013 @ 10:03 pm

    I make a similar pasta bake too and it’s one of my favorite quick meals. Next time I’m going to have to try adding some artichokes! :)

  35. #
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    savory senses — February 19, 2013 @ 9:23 pm

    Can’t seem to get enough eggplant lately, so this is perfect! Will have to try this out.

  36. #
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    cleaneatingveggiegirl — February 21, 2013 @ 3:54 pm

    This looks delicious! Eggplant and artichokes are two of my favorite foods, and they just HAVE to be delicious in pasta!

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    Kelly @ Hidden Fruits and Veggies — February 21, 2013 @ 7:54 pm

    Love the addition of artichokes and eggplant to pasta! I’ve never thought to thrown artichokes in, and I bet it goes great with the eggplant.

  38. #
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    Aggie — February 21, 2013 @ 8:07 pm

    I absolutely love adding eggplant to pasta dishes. This looks amazing!

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    Unknown — February 28, 2013 @ 2:54 am

    Just made this tonight! It was quick and tasted amazing! Thanks for the great recipe.

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