Tasty Mediterranean Vegetable Pasta Bake Recipe
A hearty Mediterranean-inspired vegetable pasta bake featuring a medley of roasted peppers, eggplant, zucchini, and onions tossed with cherry and diced tomatoes, garlic, and fresh basil. Combined with al dente rigatoni or penne pasta, and layered with creamy mozzarella, pesto, and Parmesan cheese before a final bake for a bubbling, flavorful dish perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 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
Tomato Sauce & Flavorings
- 400g can diced tomatoes
- 2 garlic cloves, minced
- 3 tablespoons chopped basil
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Pasta & Cheese
- 300g pasta (rigatoni or penne recommended)
- 150g mozzarella ball, drained and chopped
- 2 tablespoons pesto
- 2–3 tablespoons grated Parmesan or vegetarian hard cheese
Instructions
- Preheat and Roast the Vegetables: Preheat your oven to 190°C (170°C Fan) or Gas Mark 5. Place the chopped red and yellow bell peppers, eggplant, zucchini, and sliced red onion in a roasting tin or deep baking dish. Drizzle with olive oil, season with salt and freshly ground black pepper, then toss everything to coat evenly. Roast in the oven for 45 minutes, turning the vegetables twice during baking to ensure they become tender and develop a golden-brown color.
- Add Tomatoes and Aromatics: After the vegetables are roasted, add the halved cherry tomatoes, canned diced tomatoes, minced garlic, and fresh chopped basil to the roasting dish. Stir gently to combine. Return the dish to the oven for an additional 10–15 minutes to allow the tomatoes to soften and the flavors to meld into a rich sauce.
- Cook the Pasta: While the vegetables finish roasting, bring a large pot of salted water to a boil. Cook your choice of rigatoni or penne pasta according to package instructions until al dente. Before draining, reserve 4–6 tablespoons of the starchy pasta cooking water, which will be used to loosen and integrate the sauce with the pasta and vegetables.
- Combine and Bake with Cheese: Drain the cooked pasta and add it directly into the roasting tin with the vegetable and tomato mixture. Pour in the reserved pasta water and stir to combine everything well. Fold in chopped mozzarella and dollops of pesto evenly throughout the pasta and vegetables. Sprinkle grated Parmesan cheese over the top before the final bake.
- Final Bake and Serve: Place the combined pasta bake back in the oven and cook for another 10 minutes or until the cheese has melted and is bubbling and golden. Remove from the oven and allow to cool slightly for a few minutes. Serve hot and enjoy this flavorful, wholesome Mediterranean vegetable pasta bake.
Notes
- Use a pasta shape like rigatoni or penne as their ridges hold onto the sauce well.
- Reserve some pasta cooking water to adjust the sauce consistency as needed.
- You can substitute mozzarella with a vegetarian cheese alternative if preferred.
- Adjust the quantity of pesto and Parmesan cheese to your taste for richer flavor.
- For extra protein, add cooked chickpeas or grilled chicken slices before baking.
- This dish can be prepared in advance and reheated; it tastes great the next day as well.
- If you want to make it vegan, omit the cheeses and use a vegan pesto alternative.
Keywords: Mediterranean vegetable pasta bake, roasted vegetable pasta, baked pasta with mozzarella, easy vegetarian pasta bake, healthy pasta dinner
