Food Recipes Cheesy Vegetable Pasta 3.8 (55) 5 Reviews By Leslie Glover Pendleton Leslie Glover Pendleton Leslie Glover Pendleton is a cookbook author with over a decade of experience in recipe development. A former food editor at Gourmet, she has contributed recipes to Real Simple, Cooking Light, Eating Well, and Health, among other publications. Highlights: * Author of Simply Shrimp, Salmon, and (Fish) Steaks * Author of One Dough, Fifty Cookies * Author of Simply Shellfish * Developed recipes for six of Gourmet magazine's cookbooks * Has contributed recipes to Real Simple, Cooking Light, Eating Well, and Health, among other publications Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Formula Z/S Hands On Time: 30 mins Total Time: 1 hrs 20 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 tablespoon balsamic vinegar kosher salt freshly ground black pepper 2 medium zucchini (about 1 pound), halved lengthwise 1 medium eggplant (about 1 pound), halved lengthwise 1 large onion, peeled and quartered ½ pound ziti or penne 2 large cloves garlic, minced 1 teaspoon dried oregano ½ teaspoon dried mint 1 large tomato, chopped 4 ounces Feta cheese, crumbled (about 1/2 cup) 1 cup prepared tomato sauce ½ teaspoon crushed red pepper flakes 8 ounces mozzarella, shredded Directions 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. 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. 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. 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. Print Nutrition Facts (per serving) 404 Calories 18g Fat 42g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 404 % Daily Value * Total Fat 18g 23% Saturated Fat 9g 45% Cholesterol 47mg 16% Sodium 1153mg 50% Total Carbohydrate 42g 15% Total Sugars 10g Protein 19g Calcium 323mg 25% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.