Meatless Monday: Vegetable Pasta Bake

Dig in to a bowl of cheesy, sauce covered pasta (don't worry, there are vegetables too!) with this week's Meatless Monday recipe.

In this Vegetable Pasta Bake, short cut rigatoni gets tossed with earthy roasted mushrooms, sautéed garlic kale and delicious eggplant mash. Of course, it's all smothered in creamy ricotta cheese and tomato sauce with a layer of fresh mozzarella and parmesan to top it off.

Vegetable Pasta Bake

Serves 8 - 10

INGREDIENTS

• 2 globe eggplants
• 10 ounces baby bella mushrooms, quartered
• 1/2 bunch kale (4-5 leaves - stems removed), small chopped
• 2 tablespoons water
• 1 1/4 teaspoons Italian Seasoning, divided
• 2 cloves garlic, minced
• 1 pound mezzi rigatoni (or another short tube pasta)
• 15 ounces part skim ricotta cheese
• 1 large egg
• 3/4 cup grated parmesan cheese, divided
• 8 ounces fresh mozzarella
• 3 1/2 cups tomato sauce
• 4 tablespoons olive oil
• Salt and pepper, for seasoning

DIRECTIONS

Preheat the oven to 400 degrees and grease a 13 x 9 baking dish

Slice the eggplants in half lengthwise and use a paring knife to cut two vertical cuts down the flesh about 3/4 of the way through. Then make a few diagonal cuts down the eggplant

Optional Step: Generously salt the cut eggplant sides and allow to sit for approximately 1 hour - moisture will form on top. Rinse the moisture and salt off with cold water and thoroughly dry off with a paper towel. This removes some excess moisture and reduces the bitter flavor of eggplant

Brush approximately 2 tablespoons olive oil on the cut sides of the eggplant and place them cut side down on a baking sheet

Place the mushrooms on a second baking sheet and drizzle on 1 tablespoon olive oil. Season with salt, pepper and 3/4 teaspoon Italian seasoning

Bake the eggplant for 1 hour (1 hour 10 minutes for large eggplants). It should be easy to scoop out and soft throughout. 35 minutes into cooking, add the mushrooms and cook for 25 minutes

While the vegetables are roasting, boil a large pot of salted water. Cook the pasta for half the amount of time indicated on the box. Drain and place in a large bowl

Add 1 tablespoon olive oil to a large skillet. When the oil is hot, add the garlic and cook until fragrant (about a minute). Add the kale, stir and add 2 tablespoons water. Cover and cook until the kale is wilted - about 5 - 7 minutes. Season with salt and pepper and add to the bowl with the pasta

In a small bowl, stir together the ricotta cheese, 1/4 cup parmesan cheese and the egg. Add 1/4 teaspoon salt and a pinch of pepper. Set aside

When the eggplant and mushrooms are done, take them out of the oven. Add the mushrooms to the large bowl

Let the eggplant cool until you are able to handle it

While the eggplant is cooling, slice half the fresh mozzarella into 6 slices and cube the remaining half. Add the cubes to the bowl with the pasta and vegetables

Scrape the eggplant out of the skin and place in a small bowl. Use a fork to mash any remaining pieces or strings (mine was smooth after an hour)

Season the eggplant mash with salt, pepper, and the remaining 1/2 teaspoon Italian seasoning

Stir everything in the bowl (mushrooms, kale, pasta, mozzarella cubes) together. Add half the ricotta mixture and half the eggplant. Carefully stir to combine.

Add the tomato sauce and stir so everything is evenly coated. Season with 1/4 teaspoon salt and pepper.

Add half the pasta to the prepared baking dish. Spoon dollops of the eggplant mash and the ricotta over the pasta. Top with the remaining pasta

Sprinkle the rest of the parmesan cheese on top and evenly place the slices of mozzarella

Tent the dish with aluminum foil to prevent the cheese from sticking and bake for 30 minutes

After 30 minutes, remove the foil and bake for another 10 minutes

Let the dish cool for 5 minutes before serving. Top with more grated parmesan and fresh oregano, if desired