You are currently
visiting Bentilia's US site.

Switch to our Canadian site Proceed to our US site

You are currently
visiting Bentilia's Canadian site.

Switch to our US site. Proceed to our Canadian site

Roasted Eggplant Ziti Casserole

  • Prep Time 30 min
  • Cook Time 60 min
  • Servings 6


  • 2 box (16 oz) Bentilia10 ziti pasta
  • 1 Medium eggplant, diced
  • 1 Pint of cherry tomatoes
  • 4 tbsp. Olive oil
  • 24 oz Marinara sauce
  • 2 cups Grated mozzarella
  • 6 Fresh basil leaves, chopped
  • ¾ Cup Shredded parmesan, divided
  • Salt & Pepper to taste


  1. Bring a large pot of salted water to a boil. Add the Ziti and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain;
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper;
  3. Toss the eggplant and tomatoes with 3 tablespoons olive oil. Add Salt & Pepper to taste;
  4. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes;
  5. Toss the Ziti with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. Stir in 1 cup mozzarella;
  6. Transfer the pasta in a 9×13 inches baking dish and top with the remaining cup mozzarella and the Parmesan.
  7. Drizzle with the remaining tablespoon olive oil. Bake 20 to 25 minutes;
    Garnish with additional Parmesan and the chopped basil and serve.