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Tasty Mediterranean Vegetable Pasta Bake

Delicious Tasty Mediterranean Vegetable Pasta Bake for Everyone

This Tasty Mediterranean Vegetable Pasta Bake features roasted veggies and cheesy goodness, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces rigatoni or penne pasta Cook 2-3 minutes less than package instructions.
For the Roasted Vegetables
  • 2 medium bell peppers Add sweetness and color; zucchini or squash are great substitutes.
  • 1 medium eggplant Offers a meaty texture; mushrooms can be a flavorful replacement.
  • 1 medium zucchini Adds moisture; you can also use yellow squash for variety.
  • 1 medium onion Provides depth; opt for red onion for milder sweetness.
  • 1 pint cherry tomatoes Bursts with flavor; canned diced tomatoes work if fresh isn’t available.
  • 4 cloves garlic Enhances the overall flavor; fresh garlic yields the best results.
  • 1 bunch fresh basil Brings herbaceous notes; use dried basil if fresh isn’t on hand.
For the Cheese and Sauce
  • 2 cups mozzarella cheese Melts perfectly; part-skim reduces fat, or use goat cheese for a tangy twist.
  • 1 cup pesto Adds richness to the dish; feel free to use homemade or store-bought.
  • ½ cup parmesan cheese Provides a savory finish; it's optional but highly recommended.
For Roasting
  • 2 tablespoons olive oil Ideal for roasting the vegetables; avocado oil can be a suitable alternative.
  • to taste salt Essential seasoning to elevate the flavors.
  • to taste pepper Essential seasoning to elevate the flavors.

Equipment

  • Roasting tin
  • large pot
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 190°C (375°F).
  2. In a large roasting tin, add your chopped bell peppers, eggplant, zucchini, and onion. Drizzle generously with olive oil, then sprinkle with salt and pepper to taste. Toss everything together until the vegetables are well-coated.
  3. Place the roasting tin in the preheated oven and roast the vegetables for 45 minutes. Be sure to stir them twice during cooking.
  4. After 45 minutes, add in the halved cherry tomatoes, garlic, and fresh basil. Stir to combine, then return the tin to the oven for an additional 10-15 minutes.
  5. While the vegetables are roasting, bring a large pot of salted water to a boil. Cook your chosen pasta for 2-3 minutes less than the package instructions. Reserve about 4-6 tablespoons of the pasta water before draining.
  6. In a large mixing bowl, combine the drained pasta with the roasted vegetables. Incorporate the reserved water to help create a silky texture.
  7. Stir in the mozzarella cheese and a generous dollop of pesto, ensuring it’s evenly distributed.
  8. Transfer the pasta and vegetable mixture back into the roasting tin. Top it off with grated Parmesan cheese. Bake for around 10 minutes or until the cheese is melted and bubbling.
  9. Once out of the oven, allow the bake to cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 40mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze the pasta bake for up to 3 months.

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