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.