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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake That's Pure Comfort Food

This Mediterranean Vegetable Pasta Bake combines vibrant veggies and gooey cheese for a comforting and wholesome meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner Ideas
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oven
  • 190 °C Oven Preheat oven
For the Vegetables
  • 2 cups Chopped bell pepper Adds a sweet crunch
  • 1 cup Chopped aubergine Provides a creamy texture
  • 1 cup Chopped courgette Soaks up the tomato sauce
  • 1 cup Chopped onion Infuses aromatic flavors
  • 2 tablespoon Oil Olive oil for roasting
  • 1 teaspoon Salt For flavor enhancement
  • 1 teaspoon Pepper For flavor enhancement
For the Tomato Base
  • 1 cup Cherry tomatoes Burst of freshness
  • 1 can Chopped tomatoes Delicious depth to the sauce
  • 2 cloves Minced garlic Rich, savory aroma
  • ¼ cup Fresh basil Fragrant touch
For the Pasta
  • 300 g Pasta (e.g., rigatoni, penne) Choose your favorite shape
  • 4-6 tablespoon Reserved pasta cooking water Keeps sauce creamy
For the Cheesy Topping
  • 200 g Mozzarella cheese Chunks or slices
  • ⅓ cup Dollops of pesto Enhances Mediterranean flavor
  • 50 g Grated Parmesan cheese Salty, nutty flavor

Equipment

  • oven
  • Roasting tin or deep baking dish
  • large pot

Method
 

Preparation Steps
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. In a large roasting tin, combine the chopped bell pepper, aubergine, courgette, and onion. Drizzle with oil and season with salt and pepper. Toss to coat.
  3. Roast the vegetables in the oven for about 45 minutes, turning twice during cooking.
  4. Add in the cherry tomatoes, chopped tomatoes, minced garlic, and basil to the roasted vegetables.
  5. Return the dish to the oven for another 10–15 minutes.
  6. Cook your pasta according to package instructions, reserving 4–6 tablespoons of the cooking water before draining.
  7. Combine the cooked pasta with the roasted vegetable mixture, adding reserved pasta water as needed.
  8. Mix in mozzarella cheese and dollops of pesto.
  9. Sprinkle grated Parmesan cheese over the top.
  10. Bake in the oven for an additional 10 minutes until the cheese is melted and bubbling.
  11. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 50mgCalcium: 250mgIron: 2mg

Notes

This Mediterranean Vegetable Pasta Bake can be prepared up to 24 hours in advance. Just cover it and store in the fridge until ready to bake.

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