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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: Comfort in Every Bite

Mediterranean Vegetable Pasta Bake offers a comforting dish with vibrant vegetables and hearty pasta, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 500 grams rigatoni or penne Avoid overcooking as pasta continues to cook in the oven.
For the Vegetables
  • 2 cups peppers Add a pop of color and sweetness; substitute with seasonal or leftover veggies.
  • 1 medium aubergine Provides rich texture; consider roasting for a deeper flavor.
  • 2 medium courgette Adds a light and fresh taste.
  • 1 large onion Enhances the dish’s overall savory flavor; can be swapped with shallots.
For the Sauce
  • 250 grams cherry tomatoes Adjust the quantity based on taste.
  • 400 grams chopped tomatoes Canned tomatoes can be used for convenience.
  • 3 cloves minced garlic Essential for depth of flavor.
  • 1 cup fresh basil Adds a refreshing aroma; can replace with dried basil.
For the Cheese
  • 200 grams mozzarella cheese Integral for that cheesy topping.
  • 100 grams pesto Infuses richness; omit or substitute with olive oil and herbs.
  • 50 grams grated Parmesan cheese Completes the dish with a salty finish.
For Seasoning
  • 3 tablespoons olive oil Essential for roasting the vegetables.
  • to taste salt Key for enhancing flavors.
  • to taste pepper Key for enhancing flavors.

Equipment

  • Large pot
  • large roasting tin
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. In a large roasting tin, combine chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes.
  3. Add cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the roasted vegetables. Stir well and roast for an additional 10-15 minutes.
  4. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Reserve 4-6 tablespoons of cooking water before draining.
  5. Fold the drained pasta into the vegetable mixture, integrating the reserved cooking water as needed.
  6. Sprinkle mozzarella cheese and drizzle pesto over the mixture. Mix gently to combine.
  7. Top with grated Parmesan cheese and bake for another 10 minutes until bubbling and golden brown.
  8. Let it cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 450mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Feel free to swap out seasonal veggies or use leftovers to make this dish unique to your taste.

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