Tasty Mediterranean Vegetable Pasta Bake Recipe
A hearty and flavorful Mediterranean vegetable pasta bake featuring roasted peppers, eggplant, zucchini, and onions combined with a rich tomato sauce, creamy mozzarella, pesto, and Parmesan cheese. This dish is perfect for a comforting vegetarian meal that highlights vibrant Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Baking, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 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
- 400g can diced tomatoes
- 2 garlic cloves, minced
- 3 tablespoons chopped basil
Other Ingredients
- 3 tablespoons olive oil
- 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
- 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, and toss well 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 roasting, add the halved cherry tomatoes, canned diced tomatoes, minced garlic, and chopped basil to the roasting tin. Mix gently, then return the dish to the oven to cook for an additional 10 to 15 minutes. This allows the tomatoes to break down and the flavors to meld into a rich sauce.
- Cook the Pasta: While the vegetables are finishing roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 4 to 6 tablespoons of the pasta cooking water. This starchy water will help loosen and integrate the sauce with the pasta and vegetables.
- Combine and Bake with Cheese: Drain the pasta and add it directly to the roasted vegetable and tomato mixture in the roasting tin. Stir in the reserved pasta water to loosen the sauce and help it coat everything evenly. Distribute the chopped mozzarella and dollops of pesto throughout the mixture. Sprinkle grated Parmesan cheese over the top evenly.
- Final Bake and Serve: Return the combined dish to the oven and bake for another 10 minutes or until the cheese is melted and bubbling. Remove from the oven and allow to cool slightly before serving. Enjoy your warm, hearty Mediterranean vegetable pasta bake as a satisfying vegetarian main course.
Notes
- Use any firm pasta like rigatoni, penne, or even fusilli that holds sauce well.
- For a vegan version, substitute mozzarella and Parmesan with plant-based cheese alternatives.
- Roasting the vegetables brings out their natural sweetness and enhances flavor.
- Reserve pasta water is key to creating a cohesive sauce; don’t discard it.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4 of recipe (approx. 300g)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-five g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: Mediterranean, vegetable pasta bake, roasted vegetables, vegetarian pasta, baked pasta, mozzarella, pesto, tomato sauce
