Pasta Eggplant Bake Casserole Recipe

Elevate your pasta game with this flavorful and satisfying Pasta Eggplant Bake Casserole recipe. Comfort food at its finest!

5 from 1 vote

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Course: Main Dish

Cuisine: Italian, Mediterranean

Keyword: Casserole, Eggplant, pasta

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 1727kcal

Cost: 10

Preheat the oven to 375°F (190°C).
Cook the pasta according to package directions until al dente. Drain and set aside.
1 lb. pasta
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
2 tbsp. olive oil
Add the sliced eggplant and mushrooms to the skillet, and sauté until they are tender and browned, about 10-12 minutes.
1 large eggplant, 8 oz. mushrooms, Salt and pepper to taste
In a separate bowl, mix together the softened cream cheese, grated Parmesan cheese, and minced garlic until well combined.
8 oz. cream cheese, 1 cup grated Parmesan cheese, 3 garlic cloves
Add the sautéed eggplant and mushrooms to the bowl with the cream cheese mixture, and stir until everything is evenly combined.
Spread half of the tomato sauce in the bottom of a 9x13 inch baking dish.
2 cups tomato sauce
Layer the cooked pasta on top of the tomato sauce.
Spoon the cream cheese and vegetable mixture over the pasta, and spread it evenly.
Pour the remaining tomato sauce over the top of the cream cheese mixture.
Cover the baking dish with aluminum foil, and bake in the preheated oven for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly browned and the casserole is heated through.
Serve hot and enjoy!