Introduction

This Vegetable Pasta Bake is a comforting, flavorful dish packed with roasted peppers, eggplant, and zucchini. Layered with gooey mozzarella, fresh tomatoes, and fragrant basil, it’s perfect for a wholesome family meal that’s easy to prepare and satisfying.

A white rectangular baking dish filled with a baked pasta casserole, showing a top layer of melted golden cheese that is slightly browned in spots. Beneath the cheese, there are visible pieces of tubular pasta in a light yellow color, mixed with green broccoli florets, slices of zucchini, and chunks of red bell pepper, all evenly spread and baked together. The edges of the dish have browned cheese crisps, adding texture contrast. The dish is placed on a white marbled surface with a corner of a dark blue cloth barely visible underneath the dish’s handle. 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 red and yellow peppers, eggplant, zucchini, and red onion into a roasting tin or deep baking dish. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly. Roast for 45 minutes, turning the vegetables twice to ensure they become tender and golden.
Step 2: Add the halved cherry tomatoes, canned diced tomatoes, minced garlic, and chopped basil to the roasted vegetables. Return the dish to the oven and cook for another 10 to 15 minutes to allow the flavors to blend and the tomato sauce to thicken.
Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, save 4–6 tablespoons of the pasta cooking water to help loosen the sauce later.
Step 4: Drain the pasta and add it to the roasting tin with the vegetables and sauce. Stir in the reserved pasta water to loosen the mixture. Fold in the chopped mozzarella and spoon dollops of pesto throughout. Sprinkle grated parmesan evenly over the top.
Step 5: Return the dish to the oven for an additional 10 minutes or until the cheese has melted and is bubbling. Remove from the oven and allow to cool slightly before serving hot.

Tips & Variations

For extra flavor, add a pinch of chili flakes or a splash of balsamic vinegar to the vegetables before roasting.
Use gluten-free pasta if you want a gluten-free version of this dish.
Swap mozzarella for a plant-based cheese to make this recipe vegan-friendly.
For a crunchy topping, sprinkle breadcrumbs mixed with parmesan over the dish before the final bake.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of water or extra sauce can help keep the pasta moist when reheating.

How to Serve

A white baking dish filled with baked pasta showing three main layers: the bottom layer is yellow cooked pasta tubes, the middle layer has scattered green broccoli florets and red bell pepper pieces, and the top layer is golden melted cheese with browned spots and some grated cheese sprinkled over. The edges of the cheese are slightly crispy and browned. The dish is placed on a white marbled surface with a dark gray cloth underneath. There is a small green basil leaf in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the pasta bake ahead of time and store it in the refrigerator. Bake it fresh when ready to serve for best results.

What type of pasta works best for this recipe?

Short pasta shapes like rigatoni, penne, or fusilli hold the sauce well and work perfectly in this bake. However, feel free to use your favorite pasta.