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There’s something undeniably comforting about pasta baked until bubbling and golden, especially when it’s layered with tender roasted vegetables, creamy ricotta, and a rich, aromatic pesto. This Baked Eggplant Pasta with Ricotta and Sun-Dried Tomato Pesto is the kind of recipe that feels indulgent but still fresh, balancing the richness of the cheese with the brightness of fresh basil, cherry tomatoes, and a hint of garlic.

The roasted eggplant brings a velvety texture and smoky undertone to the dish, while the sun-dried tomato pesto adds a punch of concentrated flavor that clings beautifully to the pasta. The almonds in the pesto give it a subtle nuttiness, and the Parmesan baked on top forms that irresistible crust we all look for in a baked pasta. This is not your average weeknight pasta—it’s hearty enough for guests but easy enough for a cozy night in.

If you’ve been craving a pasta bake that tastes like something you’d order in a small, rustic Italian trattoria, this is it. Every forkful offers a medley of flavors: the sweetness of roasted cherry tomatoes, the creaminess of ricotta, the deep savoriness of Parmesan, and the satisfying chew of perfectly cooked pasta. Plus, it’s a recipe that celebrates vegetables while still feeling like comfort food, so it’s just as welcome on a weekend table as it is in a weeknight rotation.

Full Recipe

Ingredients

2 medium eggplants
Salt, for purging and seasoning
Black pepper, to taste
Olive oil, for roasting and pesto
9 oz (250 g) pasta of your choice (penne, rigatoni, or fusilli work well)
10 cherry tomatoes, halved
5.2 oz (150 g) ricotta cheese
5–6 sun-dried tomatoes (oil-packed preferred)
Fresh basil leaves (a handful, plus extra for garnish)
1 clove garlic, peeled
1 oz (30 g) almonds
Freshly grated Parmesan cheese, for topping

Cooking Directions

Prepare the Eggplant: Slice the eggplants into even rounds or cubes. Sprinkle generously with salt and let them sit for 10–15 minutes to purge excess moisture and reduce bitterness. Rinse and pat dry with a kitchen towel.
Season and Roast: Preheat your oven to 400°F (200°C). Place the eggplant on a baking sheet, season with black pepper, drizzle with olive oil, and toss to coat. Spread in a single layer and roast for 20 minutes, turning halfway through, until tender and lightly golden.
Cook the Pasta: While the eggplant roasts, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain, reserving a small cup of pasta water for later.
Make the Sun-Dried Tomato Pesto: In a blender or food processor, combine the sun-dried tomatoes, basil, garlic, almonds, olive oil (about 2–3 tablespoons), salt, and pepper. Blend until smooth, adding a little reserved pasta water if needed to loosen the consistency.
Combine the Pasta and Vegetables: In a large mixing bowl, toss the cooked pasta with the roasted eggplant, halved cherry tomatoes, ricotta, and pesto. Stir gently until everything is evenly coated.
Assemble the Bake: Transfer the mixture into a lightly greased baking dish. Sprinkle generously with grated Parmesan cheese.
Bake to Perfection: Return the dish to the oven and bake at 400°F (200°C) for about 20 minutes, or until the cheese is melted, golden, and bubbling around the edges.
Serve and Enjoy: Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves and an extra drizzle of olive oil if desired.

Nutrients (per serving, based on 4 servings, approximate)

Calories: 410
Protein: 15g
Fat: 17g
Saturated Fat: 5g
Carbohydrates: 49g
Fiber: 6g
Sugar: 8g
Sodium: 380mg

Why You’ll Love This Recipe

This dish checks all the boxes: it’s comforting, flavorful, and surprisingly wholesome thanks to the roasted eggplant and fresh herbs. The homemade pesto adds a gourmet touch that elevates the pasta beyond the usual tomato sauce routine. Even better, the recipe is adaptable—swap the almonds for pine nuts, try goat cheese instead of ricotta, or add roasted bell peppers for extra sweetness. It’s one of those recipes that looks and tastes far more complex than the actual effort it takes to make.

The Origins and Inspiration Behind the Dish

While baked pasta is a staple across Italy, this version takes cues from Sicilian and Ligurian influences. Sicily is famous for its love of eggplant (think Pasta alla Norma), while Liguria is home to the iconic pesto. Sun-dried tomatoes bring a southern Italian intensity of flavor, and the combination with ricotta and basil bridges regional styles into one satisfying dish. It’s a fusion of flavors rooted in traditional Italian home cooking.

Ingredient Spotlight

Eggplant: The star vegetable, bringing richness without heaviness. Roasting deepens its flavor and softens its texture.
Ricotta: Adds creaminess and a mild, milky flavor that balances the strong notes from the pesto.
Sun-Dried Tomatoes: Intensely flavored, slightly chewy, and a perfect base for a pesto that clings to every bite of pasta.
Almonds: Lend a subtle nuttiness and help thicken the pesto without overpowering the other flavors.
Basil: Brings freshness and a fragrant herbal lift that brightens the entire dish.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for about 10–12 minutes. You can also reheat in the microwave in short intervals, but the oven will better preserve the texture of the roasted vegetables and cheese. This dish can be frozen before baking—simply assemble, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) until hot throughout.

Common Variations to Try

Cheese Lovers: Add shredded mozzarella or fontina on top for a gooier bake.
Extra Veggies: Mix in roasted zucchini, peppers, or mushrooms for more color and nutrients.
Spicy Kick: Add a pinch of red pepper flakes to the pesto for heat.
Nut-Free: Replace almonds with pumpkin seeds or sunflower seeds in the pesto.

Pairing Recommendations

This baked pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette to balance its richness. Garlic bread or focaccia makes an excellent side for scooping up extra sauce. For wine, go for a medium-bodied red like Chianti or a chilled Pinot Grigio if you prefer white.

Health Benefits

Eggplant is high in fiber and low in calories, making it a great addition to a balanced diet. The almonds in the pesto provide healthy fats and protein, while basil and tomatoes add antioxidants and vitamins. Even though this dish feels indulgent, it offers a range of nutrients when paired with a fresh side salad or extra vegetables.

Conclusion

Baked Eggplant Pasta with Ricotta and Sun-Dried Tomato Pesto is more than just a meal—it’s a celebration of Mediterranean flavors in one bubbling, golden-brown dish. The roasted eggplant, fresh basil, creamy ricotta, and tangy sun-dried tomato pesto work together to create a harmonious balance that’s both rustic and refined. It’s easy enough for a weeknight but impressive enough for guests, making it a recipe you’ll want to return to again and again. The beauty of this dish lies in its versatility and its ability to turn simple ingredients into something truly special. Serve it hot, watch the cheese stretch with each forkful, and enjoy the flavors of Italy from the comfort of your own kitchen.