Grilled Pasta Casserole

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Servings: 4 cups Difficulty: Intermediate
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Savory eggplant and ricotta stuffed pasta with a crispy grilled finish
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This Grilled Pasta Casserole is a hearty, vegetarian twist on classic Italian baked pasta. It features tender eggplant slices grilled until charred and smoky, paired with a creamy ricotta and lentil filling. The dish is assembled with rich tomato sauce and baked until bubbly, then finished under the grill for a deliciously crisp, golden top. It’s a comforting meal that balances earthy vegetables with savory cheese, making it perfect for a cozy weeknight dinner or a potluck contribution. The flavors deepen as it bakes, offering a satisfying texture contrast between the soft pasta and the crunchy crust. Simple to prepare with pantry staples, this casserole serves a crowd and tastes even better the next day.

Grilled Pasta Casserole recipe image
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Grilled Pasta Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 102.1

Description

This Grilled Pasta Casserole is a hearty, vegetarian twist on classic Italian baked pasta. It features tender eggplant slices grilled until charred and smoky, paired with a creamy ricotta and lentil filling. The dish is assembled with rich tomato sauce and baked until bubbly, then finished under the grill for a deliciously crisp, golden top. It&# 226;ÂÂs a comforting meal that balances earthy vegetables with savory cheese, making it perfect for a cozy weeknight dinner or a potluck contribution. The flavors deepen as it bakes, offering a satisfying texture contrast between the soft pasta and the crunchy crust. Simple to prepare with pantry staples, this casserole serves a crowd and tastes even better the next day.

Ingredients

Directions

  1. Preheat the oven to 220ðC (428ðF (392ðF)) (200ðC fan-forced) and grease a 2-litre rectangular ovenproof dish.
  2. Cut the eggplant into 4 equal lengthwise slices and grill them for 1 minute each side until charred and tender.
  3. In a bowl, combine the ricotta cheese, cooked lentils, and half of the chopped flat-leaf parsley.
  4. Spoon 1/4 cup of pasta sauce into the base of the prepared dish.
  5. Place the grilled eggplant slices into the dish, spoon the ricotta mixture over them, and cover with remaining sauce.
  6. Bake for 30 minutes, then switch to the grill setting for 5 minutes to brown the top.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 102.1kcal
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 3.4g17%
Cholesterol 22.0mg8%
Sodium 38.4mg2%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.7g7%
Sugars 7.9g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nutrition per serving: 5.3g fat (3.4g sat); 22mg cholesterol; 38.4mg sodium; 9.5g carbohydrate; 1.7g fibre; 7.9g sugars; 5.4g protein.

For extra flavor, sprinkle with grated parmesan cheese before grilling the top.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: grilled pasta, eggplant casserole, ricotta lentil, vegetarian main, italian bake, stuffed cannelloni, smoky eggplant, tomato sauce, comfort food, weeknight dinner, oven baked, herb pasta
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