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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: Comfort in Every Bite

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Enjoy the Mediterranean Vegetable Pasta Bake, a hearty dish filled with vibrant vegetables, gooey cheese, and bursting with flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 250 grams Rigatoni or Penne These sturdy shapes hold up beautifully in the bake.
For the Vegetables
  • 2 cups Bell Peppers Mix varieties for extra appeal.
  • 1 medium Aubergine (Eggplant) Can substitute with zucchini.
  • 1 medium Courgette (Zucchini) Yellow squash works as an alternative.
  • 1 medium Onion Use red or yellow onions interchangeably.
  • 1 cup Cherry Tomatoes Fresh or canned diced tomatoes can substitute.
  • 400 grams Chopped Tomatoes Essential for a moist sauce base.
  • 3 cloves Garlic Fresh garlic is best.
  • 1 bunch Fresh Basil Dried basil can be used if fresh is not available.
For the Cheese
  • 250 grams Mozzarella Cheese Melts perfectly for a creamy texture.
  • 50 grams Parmesan Cheese Can substitute with Pecorino Romano.
For Flavoring
  • 3 tablespoons Pesto Can omit or replace with homemade herb paste.
  • 2 tablespoons Olive Oil Essential for roasting vegetables.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. Combine chopped bell peppers, aubergine, courgette, and onion with olive oil, salt, and pepper in a roasting tin. Roast for 45 minutes.
  3. Stir in cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil. Cook for an additional 10-15 minutes.
  4. Boil salted water and cook the pasta until al dente, reserving 4-6 tablespoons of cooking water before draining.
  5. Add drained pasta to the roasted vegetable mixture, adding reserved pasta water to loosen the sauce.
  6. Fold in mozzarella cheese and pesto, then top with Parmesan cheese.
  7. Bake for about 10 minutes until cheese is melted and bubbling.
  8. Let the dish cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 35mgCalcium: 250mgIron: 3mg

Notes

This dish is freezer-friendly and can be made ahead for convenience.

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