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    Home » Recipes » Christmas

    Pasta with Eggplant and Spinach

    Published: Mar 16, 2021 · Modified: Aug 1, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    penne pasta with eggplant and spinach on a plate with a fork.
    wooden spoon stirring pasta with eggplant, marinara and spinach.

    This easy pasta with eggplant and spinach is packed full of roasted eggplant pieces mixed with fresh baby spinach and sauce. This tasty vegetarian pasta dish is a great weeknight meal or lunch.

    plate of penne pasta with roasted eggplant pieces, baby spinach and marinara sauce with a fork. this recipe!

    This post was originally published in April 2018 and has been updated for content.

    Two of my favorite things in life are roasted vegetables and pasta. This pasta with eggplant and spinach combines those two loves and is the perfect meal when you are looking for something on the lighter side that is also filling.

    Serve with pasta with eggplant and spinach with lemon ricotta cake, grilled peaches with mascarpone or strawberry rhubarb cheesecake bars!

    Jump to:
    • 🍆 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 💭 Frequently asked questions
    • ⏲️ Make ahead and storage instructions
    • 🍅 More vegetarian dishes
    • 📖 Recipe
    • 💬 Comments

    🍆 Ingredient notes

    • Eggplant - Choose a medium sized eggplant that's around 1 - 1 ½ pounds in weight. Look for one with smooth shiny skin that leaves an imprint when you lightly press your finger into it.
    • Pasta - Penne, ziti, rigatoni, shells, rotini, or fussili will work for this recipe.
    • Sauce - Either my italian gravy recipe can be used for the sauce or your favorite store bought marinara sauce.
    • Spinach - I prefer using fresh spinach for this pasta, but if you only have frozen, that will work too. Make sure to thaw the spinach and squeeze out the excess water. You should only need about 1 cup of frozen thawed spinach.

    📋 Substitutions and variations

    • Gluten free - Make sure to use both gluten free pasta and gluten free marinara.
    • More veggies - Roast some asparagus with the eggplant or throw in some chopped kale with the spinach for even more veggies!
    • Spicy - Add 1 teaspoon of crushed red pepper flakes to the marinara to give this pasta a zesty kick!
    • Meat - While this dish is vegetarian, you can certainly add sausage, chicken or steak to the recipe.

    🔪 Step by step instructions

    First, cut the eggplant into 1" cubes and place them on a sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven to roast while you prepare the pasta, tossing it about halfway through.

    While the eggplant is roasting, cook the pasta in boiling salted water in a large pot until it's al dente. Reserve ½ cup of the pasta cooking water and then drain the remaining water from the pasta.

    roasted eggplant pieces on a sheet pan and cooked penne pasta in a colander.

    In the pot you cooked the pasta, add the finished roasted eggplant with the fresh baby spinach and cook until the spinach just wilts.

    Add in the marinara sauce and reserved pasta water and then let it simmer for a couple more minutes until the sauce is heated through.

    baby spinach cooking with roasted eggplant in a pot and mixed with marinara.

    Toss the cooked pasta with the sauce and vegetables and serve!

    wooden spoon stirring penne pasta with eggplant, spinach and marinara sauce.

    ⭐ Expert tips

    • Toss the eggplant half way through roasting so that it browns evenly.
    • Always cook pasta in boiling salted water to flavor the dish.
    • Don't rinse the pasta after draining the water from it. It will help the sauce stick better to your pasta.
    • Reserve the pasta cooking water to add to the sauce. It contains starches and flavor from the pasta that help develop the sauce for this recipe.

    💭 Frequently asked questions

    Do you peel eggplant before roasting?

    You don't need to peel the eggplant before roasting. The skin is completely edible and you won't even notice it in this dish. The smaller the eggplant is the thinner the skin will be.

    ⏲️ Make ahead and storage instructions

    The eggplant can be roasted, cooled and stored in an airtight container in the refrigerator up to 2 days ahead of time.

    Leftover pasta with eggplant and spinach will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or in a pot on the stovetop with a little bit of extra sauce.

    For a quick overview of this recipe, check out my web story for this eggplant spinach pasta!

    🍅 More vegetarian dishes

    If you like this easy pasta with eggplant and spianch, try these other vegetarian dishes that I know you will love too!

    • No Fry Eggplant Parmesan
    • Baked Spaghetti Squash Alfredo
    • Casarecce Pasta with Asparagus and Peas
    • Easy Slow Cooker Minestrone Soup

    Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    penne pasta on a plate with spinach and eggplant

    Pasta with Eggplant and Spinach

    Amanda
    This easy pasta with eggplant and spinach is packed full of roasted eggplant pieces mixed with fresh baby spinach and sauce. This tasty vegetarian pasta dish is a great weeknight meal or lunch.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Dish, pasta
    Cuisine American, Italian
    Servings 6 servings
    Calories 395 kcal

    Ingredients
      

    • 1 medium eggplant approximately 1 - 1 ½ pounds
    • 3 Tablespoons olive oil divided
    • ½ teaspoon kosher salt plus extra for cooking pasta
    • ¼ teaspoon ground black pepper
    • 1 teaspoon dried oregano
    • 1 pound penne pasta or 12 ounces gluten free pasta
    • 3 cups fresh baby spinach
    • 3 cups italian gravy or store bought marinara

    Instructions
     

    • Preheat oven to 400˚ and line a baking sheet with parchment paper.
    • Cut eggplant into approximately 1" cubes and place on the prepared baking sheet. 
    • Drizzle eggplant with 2 Tablespoons of the olive oil and sprinkle with salt, pepper & oregano.
    • Roast eggplant in the oven for 30 minutes, tossing halfway through, until browned.
    • While the eggplant is roasting, bring a large pot with 4 quarts of water to boil over medium high heat. Once water begins to boil add 1 Tablespoon of salt and then add in dried pasta.  Stir and cook for 10-12 minutes or until al dente. (Cooking times may vary with gluten free pasta)
    • When pasta is done cooking, reserve ½ cup of the water and drain the rest from the pasta. Set aside.
    • When the eggplant is done roasting, heat the remaining 1 Tablespoon of olive oil in the pot that the pasta was cooked in over medium-high heat. Add in the roasted eggplant and baby spinach. Cook while stirring occasionally until the spinach just wilts, about 2-3 minutes. 
    • Reduce the heat to medium-low and add in the italian gravy and reserved pasta water. Stir and allow to simmer for 1-2 minutes to heat the sauce through. 
    • Add cooked drained pasta and toss with the sauce to combine everything.

    Notes

    • Choose a medium sized eggplant that's around 1 - 1 ½ pounds in weight. Look for one with smooth shiny skin that leaves an imprint when you lightly press your finger into it.
    • You don't need to peel the eggplant before roasting. The skin is completely edible and you won't even notice it in this dish. The smaller the eggplant is the thinner the skin will be.
    • Toss the eggplant half way through roasting so that it roasts evenly.
    • Always cook pasta in boiling salted water to flavor the dish.
    • Don't rinse the pasta after draining the water from it. It will help the sauce stick better to your pasta.
    • Reserve the pasta cooking water to add to the sauce. It contains starches and flavor from the pasta that help develop the sauce for this recipe.
     

    Substitutions and Variations

    • Pasta - Penne, ziti, rigatoni, shells, rotini, or fussili will work for this recipe.
    • Sauce - Either my italian gravy recipe can be used for the sauce or your favorite store bought marinara sauce.
    • Spinach - I prefer using fresh spinach for this pasta, but if you only have frozen, that will work too. Make sure to thaw the spinach and squeeze out the excess water before adding. You should only need about 1 cup of frozen thawed spinach.
    • Gluten free - Make sure to use both gluten free pasta and gluten free marinara.
    • More veggies - Roast some asparagus with the eggplant or throw in some chopped kale with the spinach for even more veggies!
    • Spicy - Add 1 teaspoon of crushed red pepper flakes to the marinara to give this pasta a zesty kick!
    • Meat - While this dish is vegetarian, you can certainly add sausage, chicken or steak to the recipe.
     

    Make Ahead and Storage Instructions

    The eggplant can be roasted, cooled and stored in an airtight container in the refrigerator up to 2 days ahead of time.
    Leftover pasta with eggplant and spinach will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or in a pot on the stovetop with a little bit of extra sauce.

    Nutrition

    Serving: 1.5cupsCalories: 395kcalCarbohydrates: 68gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 854mgPotassium: 838mgFiber: 7gSugar: 10gVitamin A: 1961IUVitamin C: 14mgCalcium: 59mgIron: 3mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Jeri

      January 15, 2022 at 12:22 pm

      5 stars
      What a great recipe for eggplant! It looks delicious!

      Reply
      • Amanda

        January 16, 2022 at 8:25 pm

        Thank you Jeri!

        Reply
    2. Jerika

      January 14, 2022 at 4:50 pm

      5 stars
      I was just looking for a vegetarian pasta dish!:) And this roasted eggplant spinach pasta is just perfect for me. Thank you!:) can't wait to try it.

      Reply
      • Amanda

        January 14, 2022 at 9:50 pm

        Yeah! I'm so happy to hear that - enjoy 🙂

        Reply
    3. Karen

      January 14, 2022 at 1:01 pm

      5 stars
      I love eggplant and am always looking for unique ways to use it! I have never thought to put it with pasta but am glad I tried and will definitely make it again!

      Reply
      • Amanda

        January 14, 2022 at 1:46 pm

        Thank you, I hope you enjoy it!

        Reply
    4. Glitched One

      February 17, 2021 at 2:13 am

      This looks so good! I can't wait to try it. Great pictures, too!

      Reply
      • Amanda

        February 17, 2021 at 8:48 am

        Thank you!

        Reply

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