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Tasty Mediterranean Vegetable Pasta Bake

Savor the Flavor: Tasty Mediterranean Vegetable Pasta Bake

A comforting and customizable Tasty Mediterranean Vegetable Pasta Bake filled with vibrant roasted veggies.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 400 g Pasta (e.g., rigatoni or penne) Fusilli or shells work well as substitutions.
For the Vegetables
  • 2 medium Bell Peppers Zucchini or carrots can replace them.
  • 1 medium Aubergine (Eggplant) Consider using zucchini for a lighter option.
  • 1 medium Courgette (Zucchini)
  • 1 large Onion Shallots or leeks could be used.
  • 250 g Cherry Tomatoes Regular tomatoes can be used but may change texture.
  • 400 g Chopped Tomatoes (canned) Fresh tomatoes are an option but may need extra seasoning.
For the Aromatics
  • 4 cloves Garlic Fresh garlic is ideal.
  • 1 handful Fresh Basil Oregano or parsley can be swapped.
For the Cheesy Goodness
  • 200 g Mozzarella Cheese Ricotta can be used for a different taste.
  • 100 g Pesto Optional ingredient.
  • 50 g Grated Parmesan Cheese Nutritional yeast is a good vegan alternative.

Equipment

  • Oven
  • Large baking dish
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat the Oven to 190°C (170°C fan) or Gas Mark 5.
  2. Prepare the Vegetables by tossing together the chopped bell peppers, aubergine, courgette, and onion. Drizzle with olive oil and season with salt and pepper.
  3. Roast the Vegetables in the preheated oven for about 45 minutes, stirring halfway through.
  4. Add the halved cherry tomatoes, canned chopped tomatoes, minced garlic, and fresh basil to the roasted vegetables. Stir and return to the oven for an additional 10-15 minutes.
  5. Cook the Pasta in salted water until al dente, about 8-10 minutes. Reserve 4-6 tablespoons of pasta cooking water before draining.
  6. Combine the cooked pasta with the roasted vegetable mixture. Stir in the reserved pasta water.
  7. Fold in the chunks of mozzarella cheese and pesto if using.
  8. Sprinkle with grated Parmesan cheese and bake for an additional 10 minutes or until cheese is melted and bubbly.
  9. Remove from the oven and let cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

This dish is customizable with seasonal vegetables and proteins. Store leftovers in an airtight container for up to 3 days.

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