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–+ servings
Tasty Mediterranean Vegetable Pasta Bake

Cozy Tasty Mediterranean Vegetable Pasta Bake Ready in Minutes

A cozy Tasty Mediterranean Vegetable Pasta Bake that combines vibrant vegetables and gooey cheese, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 grams short pasta (rigatoni or penne) cooked a minute less than package instructions
For the Roasted Vegetables
  • 2 medium bell peppers substitute with seasonal vegetables as desired
  • 1 medium aubergine (eggplant) can be swapped for zucchini or mushrooms
  • 1 medium courgette (zucchini) summer squash is a great alternative
  • 1 large onion either yellow or red
  • 250 grams cherry tomatoes or substitute with canned diced tomatoes
  • 400 grams chopped tomatoes crushed tomatoes can also be used
  • 3 cloves minced garlic or garlic powder if preferred
  • 1 handful fresh basil dried basil can work in a pinch
For the Final Touches
  • 200 grams mozzarella cheese or substitute with cheddar or vegan cheese
  • 50 grams grated Parmesan cheese nutritional yeast can be a dairy-free option
  • 100 grams pesto optional, homemade or storebought
For Roasting
  • 2 tablespoons olive oil or substitute with avocado oil
  • to taste salt essential seasoning
  • to taste pepper essential seasoning

Equipment

  • roasting tin
  • large pot
  • mixing bowl
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. In a roasting tin, combine chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil, and season with salt and pepper. Mix well.
  3. Roast the vegetables in the oven for about 45 minutes, stirring twice during that time.
  4. Add cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the roasted vegetables, stir, then return to the oven for another 10-15 minutes.
  5. Bring a large pot of salted water to a boil and cook the pasta, reducing the cooking time by 2-3 minutes. Reserve some pasta water before draining.
  6. Combine the cooked pasta with the roasted vegetable mixture in a large mixing bowl. Stir in reserved pasta cooking water as needed.
  7. Fold in the mozzarella cheese and pesto. Ensure everything is mixed evenly.
  8. Transfer the mixture to a greased baking dish and sprinkle with grated Parmesan cheese. Bake for an additional 10 minutes.
  9. Allow to cool slightly for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 50mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat by thawing and warming in the oven.

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