Eggplant Chickpea Pasta Bake
A comforting vegan baked pasta casserole with eggplant, chickpeas, zucchini, marinara, and a crisp panko topping. It’s cozy, saucy, and hearty enough for a plant-based dinner entree.
- casserole
- cozy
- dinner
- pasta bake
- plant-based
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
eggplant, diced · 1 Count
Eggplant
100%
Details
marinara sauce · 3 Cup
Kroger® Marinara Pasta Sauce
100%
Details
canned chickpeas, drained and rinsed · 1 Can
Kroger® Garbanzo Beans
99%
Details
rigatoni pasta · 12 Ounce
Kroger® Rigatoni
75%
Details
zucchini, sliced into half-moons · 1 Count
Zucchini
50%
Details
yellow onion, diced · 1 Count
Jumbo Yellow Onions
38%
Details
garlic, minced · 3 Count
Garlic
30%
Details
panko breadcrumbs · 0.75 Cup
4C® Light & Crispy Plain Panko Bread Crumbs
12%
Details
olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
dried basil · 1 Teaspoon
Kroger® Basil Leaves Shaker
8%
Details
dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Details
red pepper flakes · 0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- rigatoni pasta-12 oz
- eggplant-1 medium
- zucchini-1 medium
- canned chickpeas-1 can
- marinara sauce-3 cups
- yellow onion-1 medium
- garlic-3 cloves
- panko breadcrumbs-3/4 cup
- olive oil-3 tablespoons
- dried basil-1 teaspoon
- dried oregano-1 teaspoon
- red pepper flakes-1/4 teaspoon
Preheat the oven to 425°F; dice the eggplant and onion, slice the zucchini, mince the garlic, and drain and rinse the chickpeas.
Keep fingers curled away from the knife blade while dicing and slicing vegetables.
On the rimmed sheet pan, toss eggplant, zucchini, and onion with 2 tbsp olive oil, dried basil, dried oregano, and red pepper flakes. Spread in a single even layer and roast for 18 to 20 minutes, stirring halfway, until the eggplant is tender and lightly browned.
Use oven mitts when stirring the vegetables and handling the hot sheet pan.
Meanwhile, cook the rigatoni in a large pot of boiling water until 2 minutes shy of al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
Drain pasta carefully and angle the colander away from your face and hands to avoid steam burns.
Reduce the oven to 375°F. In the same pot over medium heat, simmer marinara sauce and garlic for 2 minutes until fragrant and gently bubbling.
Stir in the chickpeas, drained rigatoni, roasted vegetables, and reserved pasta water until the mixture is well coated and loose and saucy.
Transfer the pasta mixture to the baking dish and spread it evenly. In a medium bowl, toss panko breadcrumbs with the remaining 1 tbsp olive oil, then sprinkle over the casserole.
Bake uncovered for 18 to 22 minutes, until the sauce is bubbling and the panko topping is golden brown and crisp. Let rest for 5 minutes before serving.
Use oven mitts when handling the hot baking dish, and let the casserole rest before serving because the sauce will be very hot.
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