Creamy Eggplant and Pepperoni Pasta Bake

I love dishes where you can add hidden vegetables.  I told my family this was a baked pasta dish and they devoured it even asking for seconds.  I may have omitted some of the ingredients in my description but nonetheless this is a tasty and satisfying pasta dish you can prep ahead of time and bake when you are ready to enjoy it.

Ingredients:

1 eggplant peeled and cubed

1 zucchini sliced and quartered

3 cloves garlic

2 large jars of marinara sauce

1 teaspoon dried oregano

8 ounces protein pasta

1 package mini pepperoni

1 cup part skim ricotta

2 cups shredded asiago

1 cup shredded mozzarella

1 cup grated/shredded parmesan

¼ cup chopped parsley

Directions:

1. Bring a large pot of salted water to a boil.  Preheat oven to 375 if eating immediately after preparing.
2. Spray a nonstick pan with olive oil spray.  Cook eggplant and zucchini over medium heat.  Spray with olive oil spray or add 1-2 tablespoons olive oil.  Sprinkle with dried oregano and add garlic while cooking.  Cook for 10 minutes to soften.
3. Cook pasta according to package directions. Drain. 
4. Add marinara sauce and pasta to the eggplant mixture.  Mix well.
5. Fold in the parsley, pepperoni, and ricotta.  Then fold in 1 cup of the shredded asiago and mozzarella.
6. Transfer to 9×13 dish.
7. Top with remaining cup of asiago and parmesan.
8. Bake for 20-30 minutes until cheese melts.
9. If prepping in advance spray a large sheet of aluminum foil with olive oil spray and cover. Bake for 30 minutes covered.  Remove cover and bake for 15 more minutes.  I like the cheese lightly browned, so I often broil on high for an additional 5 minutes.
10. Let sit for 5 minutes before serving.