Ingredients:

• ½ lb whole grain pasta
• 1 jar marinara sauce
• 1 small eggplant, diced into cubes
• 2 cups broccoli, cut into small florets
• 1 bell pepper, cut into strips
• 1 small zucchini, cut into ½” half-moons
• 1 cup shredded mozzarella cheese

Directions:

Preheat the oven to 350 F.

Cook pasta 1-2 minutes shy of package directions. 

In the meantime, on a lined sheet pan, toss together eggplant, broccoli, bell peppers and zucchini with a little olive oil, salt and pepper. Roast for 12 minutes and remove from the oven. Toss pasta, sauce, veggies and about 1/2 the cheese together and place in a casserole dish. Top with the remaining cheese. Cover and bake for 20 minutes. Remove the foil and cook for 5 more minutes or until the cheese browns.

Other Ways To Prepare This Meal

Plant-based: Use vegan shredded mozzarella or nutritional yeast

Gluten-free: Try chickpea or gluten-free pasta.

Quick Prep: Make this ahead of time and put it into the fridge until ready to cook. Freeze leftovers for a second meal next week!