Tasty Mediterranean Vegetable Pasta Bake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
