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Mediterranean Vegetable Pasta Bake

Hearty Mediterranean Vegetable Pasta Bake for Cozy Nights

This Mediterranean Vegetable Pasta Bake is a comforting and versatile dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 400 g Rigatoni or Penne Choose a short, sturdy pasta that holds up in the bake.
For the Vegetables
  • 2 cups Peppers Adjust based on seasonal availability.
  • 1 medium Aubergine Cut into even pieces for consistent cooking.
  • 2 medium Courgette Can be substituted with summer squash.
  • 1 medium Onion Yellow onions work best for this dish.
For the Sauce
  • 1 cup Cherry Tomatoes Consider grilling them for extra flavor.
  • 400 g Chopped Tomatoes Use canned for convenience.
  • 3 cloves Minced Garlic Fresh is best for depth.
  • 1 handful Fresh Basil Dried herbs can work in a pinch.
For the Cheese
  • 200 g Mozzarella Cheese Use fresh for meltiness.
  • 50 g Parmesan Cheese Consider a vegan option for dairy-free diets.
For Flavoring and Cooking
  • 4 tbsp Pesto Feel free to swap for homemade or store-bought.
  • 3 tbsp Olive Oil Essential for roasting vegetables.
  • to taste Salt Adjust to your taste preference.
  • to taste Pepper Adjust to your taste preference.

Equipment

  • roasting tin
  • Large Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (170°C fan) or Gas Mark 5.
  2. In your roasting tin, toss together chopped peppers, aubergine, courgette, and onion with olive oil, salt, and pepper.
  3. Place the roasting tin in the preheated oven and roast the vegetables for about 45 minutes.
  4. After the initial roasting, carefully add cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the tin.
  5. While the vegetables are finishing in the oven, bring a large pot of salted water to a boil. Cook rigatoni or penne for 2-3 minutes less than the package directions indicate.
  6. Before draining the pasta, reserve 4-6 tablespoons of the cooking water.
  7. Once drained, add the pasta to the roasting tin with the roasted vegetables.
  8. Fold in the reserved pasta water, mozzarella cheese, and pesto into the pasta mixture.
  9. Sprinkle a layer of grated Parmesan cheese over the top of the pasta mixture.
  10. Carefully place the roasting tin back into the oven and bake for an additional 10 minutes.
  11. Once baked, remove the Mediterranean Vegetable Pasta Bake from the oven and let it cool slightly before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Allow your dish to rest briefly after baking; this resting period allows the flavors to meld and the sauce to thicken.

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