Vegetable Pasta Bake Recipe
This Vegetable Pasta Bake is a delicious and hearty dish combining roasted seasonal vegetables with a rich tomato sauce, tender pasta, and melted mozzarella and Parmesan cheese. The roasted bell peppers, eggplant, zucchini, and onions bring a caramelized depth of flavor, while fresh basil and pesto introduce aromatic freshness. Perfect as a comforting vegetarian main course, it’s baked to bubbly perfection and ideal for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- 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
Tomato Sauce and Seasonings
- 3 tablespoons olive oil
- 150g cherry tomatoes, halved
- 400g can diced tomatoes
- 2 garlic cloves, minced
- 3 tablespoons chopped basil
- Salt and freshly ground black pepper to taste
Pasta and Cheese
- 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
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 into a roasting tin or deep baking dish. Drizzle with olive oil, season with salt and freshly ground black pepper, and toss to coat evenly. Roast in the oven for 45 minutes, turning the vegetables twice during cooking to ensure they become tender and develop a golden-brown color.
- Add Tomatoes and Aromatics: After the vegetables have roasted, add the halved cherry tomatoes, canned diced tomatoes, minced garlic, and chopped basil to the roasting tin. Stir to combine and return to the oven for an additional 10 to 15 minutes to allow the flavors to meld and create a rich tomato sauce.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook your chosen pasta (rigatoni or penne) according to package directions until al dente. Before draining, reserve 4 to 6 tablespoons of the pasta cooking water. Drain the pasta and set aside.
- Combine and Bake with Cheese: Add the drained pasta to the roasted vegetable and tomato mixture. Stir in the reserved pasta water to loosen the sauce and help it coat the pasta. Fold in chopped mozzarella pieces and spoon dollops of pesto throughout the dish. Sprinkle the top evenly with grated Parmesan or vegetarian hard cheese.
- Final Bake and Serve: Return the dish to the oven and bake for another 10 minutes or until the cheese has melted, is bubbly, and lightly golden. Remove from the oven, let cool for a few minutes, then serve hot for a satisfying, flavorful meal.
Notes
- Use rigatoni or penne pasta as their tubular shapes hold the sauce well, but any pasta suitable for baking can be used.
- Adjust the seasoning of salt and pepper according to taste, especially if using salted cheeses or pesto with seasoning.
- You can substitute mozzarella with a plant-based cheese for a vegetarian or vegan adaptation (omit Parmesan in that case).
- Reserve pasta water is key to loosening the sauce and helping it adhere to the pasta and vegetables uniformly.
- Leftovers keep well and can be reheated in the oven or microwave for convenient next-day meals.
Keywords: vegetable pasta bake, roasted vegetable pasta, baked pasta recipe, vegetarian pasta bake, easy pasta casserole, cheesy pasta bake
Find it online: https://dailysimplerecipe.com/vegetable-pasta-bake-recipe/
