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- Kristin 

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Vegetable Pasta Bake

Vegetable Pasta Bake

There is something so comforting about a big bowl of cheesy, sauce covered pasta. Growing up my family always had pasta on Sunday night. Years after living with my parents, I still have a secret craving for carbs come the end of the weekend.

While most vegetable pasta bakes I've seen include peppers, onions and maybe some squash, I went in a different direction. Short cut rigatoni gets tossed with earthy roasted mushrooms, sautéed garlic kale and creamy eggplant mash. Of course, it's all smothered in ricotta cheese and tomato sauce with a layer of fresh mozzarella and parmesan to top it off. 

To all the eggplant haters, if bitterness is the issue, try salting the eggplant first. The salt draws out the bitter liquid which you then rinse away. I tried it in all my iterations and maybe I just had delicious eggplants to start but I thought they tasted particularly good.


Vegetable Pasta Bake
Serves 8 - 10


Shop the Items Used to Make this Recipe


Vegetable Pasta Bake - Kristin's Kitchen

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