Name: Tasty Mediterranean Vegetable Pasta Bake Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Mediterranean
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; 150g cherry tomatoes, halved; 400g can diced tomatoes; 2 garlic cloves, minced; 3 tablespoons chopped basil; 3 tablespoons olive oil; Salt and freshly ground black pepper to taste; 300g pasta (rigatoni or penne recommended); 150g mozzarella ball, drained and chopped; 2 tablespoons pesto; 2-3 tablespoons grated Parmesan or vegetarian hard cheese

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Introduction

This Tasty Mediterranean Vegetable Pasta Bake is a comforting and healthy dish perfect for any weeknight. Roasted vegetables combined with a rich tomato sauce and melted cheeses create a delicious, hearty meal that the whole family will enjoy.

The image shows a white baking dish filled with a baked pasta casserole that has three visible layers. The bottom layer is golden-yellow pasta with pieces of red tomato mixed in, giving it a soft and slightly chunky texture. Above that is a layer of green broccoli and sliced zucchini, adding a mix of smooth and rough textures and a fresh look. The top layer is a golden-brown melted cheese mix, spread unevenly over the vegetables and pasta, with some browned spots and small bubbly areas. The dish sits on a white marbled surface with a small green herb leaf in the corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 190°C (170°C Fan) or Gas Mark 5. Place the chopped 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 to coat evenly. Roast for 45 minutes, turning twice during cooking until vegetables are tender and golden.
Step 2: Add the halved cherry tomatoes, canned diced tomatoes, minced garlic, and fresh basil to the roasted vegetables. Return to the oven and cook for an additional 10–15 minutes to let the flavors meld and tomato sauce develop.
Step 3: While vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 4–6 tablespoons of the pasta cooking water to help loosen the sauce later.
Step 4: Drain the pasta and add it to the vegetable and tomato mixture. Stir in the reserved pasta water to loosen the sauce. Fold in the chopped mozzarella and spoon in the pesto. Sprinkle grated parmesan evenly over the top.
Step 5: Return the baking dish to the oven for another 10 minutes or until the cheese has melted and is bubbling. Remove from oven, let cool slightly, then serve hot and enjoy.

Tips & Variations

For extra flavor, add a pinch of chili flakes when roasting the vegetables.
Use gluten-free pasta to make this dish suitable for gluten intolerances.
Swap mozzarella for vegan cheese to make it dairy-free.
Fresh herbs like oregano or thyme can be added alongside basil for more herbal notes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the oven or microwave before serving. This bake also freezes well; thaw overnight in the fridge and reheat gently.

How to Serve

A white baking dish filled with baked pasta showing three clear layers: the bottom layer has tube-shaped pasta in light yellow, mixed with pieces of red tomato and green broccoli; the middle layer has more vegetables like sliced zucchini in dark green and scattered tomato bits; the top layer is a bubbling, golden brown melted cheese with crispy edges and some grated cheese sprinkled over it, giving a textured look. The dish sits on a white marbled surface with a gray cloth partially visible next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this pasta bake?

Yes, you can substitute or add vegetables like mushrooms, spinach, or carrots depending on your preference and what you have on hand.

Is it possible to prepare this dish ahead of time?

Absolutely. You can roast the vegetables and prepare the tomato sauce a day ahead. Assemble the pasta bake and refrigerate, then bake when ready to serve.