Tasty Mediterranean Vegetable Pasta Bake Recipe

Introduction

This Tasty Mediterranean Vegetable Pasta Bake combines tender roasted vegetables with rich tomato sauce and melted cheese for a comforting, flavorful meal. It’s perfect for a family dinner or meal prepping for the week ahead.

Ingredients

• 1 red bell pepper, deseeded and cut into bite-sized pieces
• 1 yellow bell pepper, deseeded and cut into bite-sized pieces
• 1 eggplant, chopped finely
• 1 zucchini, chopped finely
• 1 red onion, sliced
• 3 tablespoons olive oil
• 150g cherry tomatoes, halved
• 400g can diced tomatoes
• 2 garlic cloves, minced
• 3 tablespoons chopped basil
• 300g pasta like rigatoni or penne
• 150g mozzarella ball, drained and chopped
• 2 tablespoons pesto
• 2-3 tablespoons grated parmesan or a vegetarian hard cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 190°C (170°C Fan) or Gas Mark 5. Place the chopped red and yellow bell peppers, eggplant, zucchini, and sliced red onion in a roasting tin or deep baking dish. Drizzle with olive oil, season with salt and pepper, and toss well to coat evenly. Roast for 45 minutes, turning the vegetables twice to ensure they become tender and golden brown.
2. Step 2: Add the halved cherry tomatoes, diced tomatoes, minced garlic, and chopped basil to the roasted vegetables. Return the dish to the oven and cook for another 10–15 minutes to let the flavors meld and the sauce thicken.
3. Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 4–6 tablespoons of the pasta cooking water to help loosen the sauce later.
4. Step 4: Drain the pasta and add it to the roasted vegetable mixture. Stir in the reserved pasta water to integrate the sauce smoothly. Mix in the chopped mozzarella and spoon in the pesto evenly. Sprinkle grated Parmesan over the top.
5. Step 5: Return the dish to the oven and bake for about 10 minutes until the cheese melts and bubbles. Remove from oven, let cool for a few minutes, then serve hot and enjoy.

Tips & Variations

• Swap mozzarella for vegan cheese to make this dish plant-based.
• Add a pinch of chili flakes to the tomato mixture for a spicy kick.
• Use gluten-free pasta to accommodate dietary needs.
• Fresh herbs like oregano or thyme can be added along with basil for extra aroma.
• Prepare ahead by roasting the vegetables and making the sauce the day before to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overheating to prevent the pasta from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this pasta bake?

Absolutely! Feel free to substitute or add vegetables like mushrooms, spinach, or broccoli depending on what you have on hand.

Do I need to cook the pasta fully before baking?

Cook the pasta until just al dente so it finishes cooking in the oven without becoming overdone or mushy.

Tasty Mediterranean Vegetable Pasta Bake Recipe

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★★★★★

4.8 from 146 reviews

This Tasty Mediterranean Vegetable Pasta Bake is a delicious and hearty dish featuring oven-roasted peppers, eggplant, zucchini, and red onion combined with a rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheeses. The pasta is baked together with the vegetables for a comforting and flavorful meal perfect for any occasion.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables

• 1 red bell pepper, deseeded and cut into bite-sized pieces
• 1 yellow bell pepper, deseeded and cut into bite-sized pieces
• 1 eggplant, chopped finely
• 1 zucchini, chopped finely
• 1 red onion, sliced
• 150g cherry tomatoes, halved
• 400g can diced tomatoes
• 2 garlic cloves, minced
• 3 tablespoons chopped basil

Others

• 3 tablespoons olive oil
• 300g pasta like rigatoni or penne
• 150g mozzarella ball, drained and chopped
• 2 tablespoons pesto
• 2–3 tablespoons grated parmesan or a vegetarian hard cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and Roast the Vegetables: Begin by preheating your oven to 190°C (170°C Fan) or Gas Mark 5. Place the chopped red and yellow bell peppers, eggplant, zucchini, and red onion in a roasting tin or deep baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast the vegetables for 45 minutes, turning them twice during cooking to ensure they become tender and golden brown.
2. Add Tomatoes and Aromatics: Once the vegetables are roasted, add the halved cherry tomatoes, canned diced tomatoes, minced garlic, and chopped basil to the roasting tin. Return the dish to the oven and cook for an additional 10–15 minutes to allow the flavors to meld and the sauce to develop.
3. Cook the Pasta: While the vegetables finish roasting, bring a large pot of salted water to a boil. Cook the pasta of your choice according to package directions until al dente. Before draining, reserve 4–6 tablespoons of pasta cooking water to help loosen the sauce when combining with the pasta and vegetables.
4. Combine and Bake with Cheese: Drain the pasta and add it to the roasting tin with the vegetables and tomato sauce. Stir in the reserved pasta water to loosen the sauce. Fold in the chopped mozzarella and dollops of pesto evenly throughout the pasta mixture. Sprinkle grated parmesan cheese over the top.
5. Final Bake and Serve: Return the dish to the oven for about 10 minutes or until the cheese has melted and is bubbling. Remove from the oven and let it cool slightly before serving hot, enjoying a rich and flavorful Mediterranean pasta bake.

Notes

• For a vegetarian version, ensure the parmesan cheese used is vegetarian-friendly.
• You can substitute rigatoni or penne with any sturdy pasta shape that holds sauce well.
• Reserve some pasta water as it is key to creating a creamy sauce without adding extra cream.
• If preferred, add red pepper flakes or chili for a hint of spice.
• Leftovers can be refrigerated and reheated well the next day.

Keywords: Mediterranean pasta bake, vegetable pasta bake, baked pasta with vegetables, mozzarella pasta bake, easy pasta bake recipe