Cheesy Vegetable Pasta

Photo by Formula Z/S
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Fat 18 g
    • Sat Fat 9 g
    • Cholesterol 47 mg
    • Sodium 1153 mg
    • Protein 19 g
    • Carbohydrate 42 g
    • Sugar 10 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 323 mg


  1. Check 2tablespoons olive oil
  2. Check 1tablespoon balsamic vinegar
  3. Check kosher salt
  4. Check freshly ground black pepper
  5. Check 2 medium zucchini (about 1 pound), halved lengthwise
  6. Check 1 medium eggplant (about 1 pound), halved lengthwise
  7. Check 1 large onion, peeled and quartered
  8. Check 1/2pound ziti or penne
  9. Check 2 large cloves garlic, minced
  10. Check 1teaspoon dried oregano
  11. Check 1/2teaspoon dried mint
  12. Check 1 large tomato, chopped
  13. Check 4ounces Feta cheese, crumbled (about 1/2 cup)
  14. Check 1cup prepared tomato sauce
  15. Check 1/2teaspoon crushed red pepper flakes
  16. Check 8ounces mozzarella, shredded


  1. Heat the broiler. In a small bowl, whisk together 1 tablespoon of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan. Broil the vegetables until golden brown and tender, 8 to 10 minutes per side. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely.
  2. Heat the oven to 350º F. Meanwhile, in a large pot, cook the pasta according to the package directions; drain. Return the pasta pot to the stove, add the garlic and the remaining tablespoon of oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint.
  3. Add the cooked pasta, broiled vegetables, chopped tomatoes, Feta, the tomato sauce, pepper flakes, remaining 1/2 teaspoon salt, and a few more grinds of pepper. Transfer to a 13-by-9-inch baking dish. Sprinkle the top with the mozzarella.
  4. Bake, covered, for 30 minutes. Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden, and a knife inserted in the center for 5 seconds comes out hot.