Quick & Easy Pasta Veggie Egg Bake

Whether you participate in “Meatless Mondays”, you’re a vegetarian or you don’t have any meat in the house and don’t feel like running out to the grocery store, this is a fantastic, one-pot meal that’s tasty, filling and family friendly!



  • 1 box of pasta
  • 1 small eggplant
  • 3 celery stalks
  • 10 mini sweet peppers (red, yellow, orange) or any peppers you have on hand
  • Extra virgin Olive Oil
  • 6 eggs
  • ¼ half-n-half (or milk)



  • Bring a pot of water to a boil and prep your veggies.
  • Set oven to broil (high)
  • Chop celery, peppers and eggplant and place in a roasting pan.
  • Drizzle with olive oil, season with salt & pepper
  • Once water boils add the pasta to the pot then place the veggies in the oven (you want them to be cooking at the same time)
  • When pasta is cooked (al dente) drain it.
  • Remove the veggies from the oven
  • Turn the oven from broil to bake at 375 degrees
  • Beat eggs and milk together
  • Pour drained pasta into the pan with the veggies and mix well
  • Pour eggs over the pasta & veggies and mix
  • Bake in the oven until the eggs set approx 15 minutes
  • Top with shredded parmesan cheese and serve hot




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