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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: A Cozy Family Favorite

This Mediterranean Vegetable Pasta Bake combines vibrant vegetables and rich flavors for a comforting, family-friendly meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 450 grams rigatoni or penne
For the Vegetables
  • 2 cups chopped peppers Can substitute with zucchini or mushrooms
  • 1 medium aubergine (eggplant)
  • 1 medium courgette (zucchini) Can substitute with summer squash
  • 1 large onion Shallots can be a milder substitute
  • 3 cloves garlic Fresh minced for best taste
For the Sauce
  • 400 grams cherry tomatoes
  • 400 grams chopped tomatoes Can use tomato puree or passata
  • 1 bunch fresh basil Oregano or thyme can substitute
For the Cheesy Topping
  • 200 grams mozzarella cheese Mixing in gouda or fontina can add flavor
  • 50 grams Parmesan cheese Nutritional yeast is a great dairy-free option
For Extra Flavor
  • 3 tablespoons pesto Can replace with Italian herbs
  • 2 tablespoons olive oil Vegetable oil can be a substitute

Equipment

  • Large baking dish
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (170°C for fan ovens) or Gas Mark 5.
  2. Combine chopped peppers, diced aubergine, sliced courgette, and chopped onion in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  3. Roast the vegetables for about 45 minutes, stirring twice until tender and slightly caramelized.
  4. Add cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the vegetables. Cook for an additional 10 to 15 minutes.
  5. Cook pasta in salted boiling water until al dente, reserve some cooking water, then drain.
  6. Combine cooked pasta with roasted vegetables, reserved pasta water, mozzarella cheese, and pesto. Mix well.
  7. Transfer the mixture to the baking dish, top with Parmesan cheese, and bake for an additional 10 minutes.
  8. Allow to rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 900IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven for best results.

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