Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 383.3
Total Fat 10.6 g
Saturated Fat 2.5 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.3 g
Cholesterol 9.8 mg
Sodium 202.3 mg
Potassium 614.5 mg
Total Carbohydrate 69.4 g
Dietary Fiber 13.1 g
Sugars 3.3 g
Protein 13.8 g
Vitamin A 27.3 %
Vitamin B-12 4.3 %
Vitamin B-6 13.1 %
Vitamin C 22.8 %
Vitamin D 0.0 %
Vitamin E 4.9 %
Calcium 18.3 %
Copper 10.1 %
Folate 51.6 %
Iron 24.4 %
Magnesium 12.4 %
Manganese 22.5 %
Niacin 34.4 %
Pantothenic Acid 5.0 %
Phosphorus 13.6 %
Riboflavin 28.5 %
Selenium 4.6 %
Thiamin 62.1 %
Zinc 5.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Baked Pasta with Eggplant and Zucchini

View the full Baked Pasta with Eggplant and Zucchini Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Baked Pasta with Eggplant and Zucchini

240 calories of Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry), (2.67 oz)

39 calories of Olive Oil, (0.33 tbsp)

27 calories of Mozzarella Cheese, whole milk, (0.08 cup, shredded)

24 calories of Eggplant, fresh, (0.17 eggplant, unpeeled (approx 1-1/4 lb))

14 calories of Zucchini, (0.50 cup, sliced)

14 calories of Parmesan Cheese, shredded, (0.67 tbsp)

11 calories of Canned Tomatoes, (0.33 can)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

5 calories of Oregano, ground, (0.33 tbsp)

1 calories of Garlic, (0.33 clove)

0 calories of Basil, (0.17 tbsp)


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