Easy Pasta Bake

5.0/5 rating (3 votes)
Easy Pasta Bake

This pasta recipe is great for using up leftovers for a quick weeknight dinner! My kids always loved pasta bakes for dinner and so did the entire cheerleading team.. I miss those days..

Today I made an eggplant bake for a friend and had a few leftovers and thought I would use them up for my dinner. I took all of the ingredients, made 1/2 pound of pasta and dinner was ready in 25 minutes. My sauce had meat, peppers, onions, and mushrooms. You can also use leftover chicken, sausage or vegetables to create this easy yet delicious dish.


  • 1/2 pound of penne or rotini pasta
  • 4 slices of left over eggplant (already breaded and pan sautéed)
  • 1 1/2 cups of sauce
  • 1/4 cup of ricotta
  • 1/2 cup of shredded mozzarella
  • 1 teaspoon of parsley
  • 1/2 teaspoon of basil
  • Cooking spray
  • Fresh parmesan cheese for serving
  • Special Equipment - 8 1/2 x 8 1/2 baking dish


  1. Preheat oven to 350°F

  2. Take a large pan and fill with water (about 3 quarts). Bring to a boil, salt water and add pasta. Follow instructions on your pasta box less 2 minutes. You want it a little Al dente as it will cook more in the oven. Strain water and put in a bowl.

  3. Take your baking dish and lightly coat with cooking spray.

  4. In a small bowl combine ricotta, 1/4 cup mozzarella, parsley and basil.

  5. Take you sauce and pour into the past, then take the eggplant and cut into bite size pieces and add to the mixture.

  6. To combine – Take 1/2 of the pasta mixture and pour into the baking pan, add all of the cheese mixture (use a butter knife and make the cheese mixture even in the baking dish. Then add the remainder of the pasta mixture and top with the last 1/4 cup of mozzarella cheese.

  7. Bake for 25 minutes or until the cheese is golden brown.

  8. Let sit for at least 5 minutes then cut into pieces, top with fresh Parmesan cheese.

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