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Tasty Mediterranean Vegetable Pasta Bake

Savory Tasty Mediterranean Vegetable Pasta Bake You’ll Love

A comforting Tasty Mediterranean Vegetable Pasta Bake filled with roasted vegetables, cheesy goodness, and pasta that is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 grams Pasta (rigatoni or penne) Short tube shapes work well
For the Roasted Vegetables
  • 2 pieces Bell Peppers Any variety
  • 1 piece Aubergine (Eggplant) Can replace with zucchini
  • 1 piece Courgette (Zucchini) Can replace with spinach
  • 1 piece Onion Shallots can be used
  • 250 grams Cherry Tomatoes Regular tomatoes can be substituted
For the Sauce
  • 400 grams Canned Chopped Tomatoes Can use homemade sauce
  • 2 cloves Garlic Garlic powder can be used
  • 1 bunch Fresh Basil Oregano serves as a substitute
For the Cheese & Flavorings
  • 200 grams Mozzarella Cheese Can swap for ricotta or dairy-free
  • 3 tablespoons Pesto Optional
  • 50 grams Parmesan Cheese Nutritional yeast can be a vegan alternative
For Seasoning
  • 2 tablespoons Olive Oil To taste
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

Equipment

  • Roasting tin
  • Large Pot
  • mixing bowl
  • baking dish

Method
 

Directions
  1. Preheat the oven to 190°C (170°C Fan) or Gas Mark 5.
  2. In a roasting tin, combine bell peppers, aubergine, courgette, and onion. Drizzle with olive oil, season with salt and pepper, and toss.
  3. Roast the vegetables for about 45 minutes, stirring halfway through.
  4. Fold in cherry tomatoes, canned chopped tomatoes, minced garlic, and basil. Return to the oven for an additional 10-15 minutes.
  5. Bring a large pot of salted water to a boil, add pasta, and cook 2-3 minutes less than package instructions.
  6. Reserve 4-6 tablespoons of pasta water, then drain the rest. Combine the pasta with the roasted vegetables.
  7. Add reserved pasta water, mozzarella cheese, and pesto to the mixture. Stir until well combined.
  8. Transfer to a greased baking dish, smooth the top, and sprinkle parmesan cheese.
  9. Bake in the oven for about 10 minutes, or until cheese is melted and golden.
  10. Remove from the oven and let it rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 1000IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

Serve with a fresh salad or crusty bread for a complete meal.

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