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Eggplant Zucchini Pasta Bake with Mushrooms

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"This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine."
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Ingredients

1 h 45 m servings 376 cals
Original recipe yields 6 servings

Directions

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  1. Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.
  2. Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes.
  3. Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.
  4. Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  7. Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.
  8. Bake in the preheated oven until cheese is well melted, about 20 minutes.

Footnotes

  • Cook's Notes:
  • Either Grana Padano or Parmesan cheese will work in this recipe.
  • Fusilli or penne pasta can be substituted for the farfalle, if desired.

Nutrition Facts


Per Serving: 376 calories; 19.7 g fat; 26.5 g carbohydrates; 22.8 g protein; 48 mg cholesterol; 1282 mg sodium. Full nutrition

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