Go Back
–+ servings
Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: Comforting and Flavorful Delight

Enjoy this Mediterranean Vegetable Pasta Bake, a meal packed with vibrant flavors and wholesome ingredients for a delightful family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium aubergine try zucchini as a substitute
  • 1 medium courgette replace with more bell peppers if desired
  • 1 medium onion yellow onions work well too
  • 1 medium red bell pepper use green peppers for a different flavor
  • 1 medium yellow bell pepper swap for orange bell pepper if preferred
For the Sauce
  • 2 tablespoons olive oil substitute with avocado oil for a different health boost
  • salt to taste adjust based on dietary needs
  • pepper to taste freshly cracked black pepper is preferred
  • 1 cup cherry tomatoes canned diced tomatoes can be used
  • 400 g can chopped tomatoes fresh tomatoes can also be used
  • 3 cloves garlic minced
  • 1 handful fresh basil substitute with dried basil if fresh isn't available
For the Pasta
  • 250 g short tube-shaped pasta penne or fusilli can be alternatives
  • 4-6 tablespoons reserved pasta cooking water helps to loosen the sauce
For the Cheese
  • 150 g mozzarella cheese try using burrata for a creamier effect
  • 100 g pesto homemade or store-bought works
  • 50 g grated Parmesan cheese nutritional yeast can be a dairy-free option

Equipment

  • roasting tin or deep baking dish
  • pot
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. In a large roasting tin or a deep baking dish, add the chopped aubergine, courgette, onion, red bell pepper, and yellow bell pepper.
  3. Drizzle the prepared vegetables with olive oil and season generously with salt and pepper. Toss them well.
  4. Place the roasting tin in the preheated oven and roast the vegetables for about 45 minutes, turning them twice.
  5. After 45 minutes, stir in the cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil.
  6. Return the dish to the oven and cook for an additional 10-15 minutes.
  7. While the vegetables roast, bring a pot of salted water to a rolling boil.
  8. Add the short tube-shaped pasta to the boiling water and cook according to the package instructions until al dente.
  9. Once drained, add the cooked pasta to the roasted vegetable mixture.
  10. Mix in the reserved pasta cooking water to loosen the sauce.
  11. Incorporate the mozzarella cheese and pesto throughout the mixture.
  12. Sprinkle the grated Parmesan cheese evenly over the top.
  13. Return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbling.
  14. Once done, let the Mediterranean Vegetable Pasta Bake cool slightly before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 15gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 7gVitamin A: 20IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

This dish can be made ahead and stored in the fridge for up to 3 days. Perfect for meal prep!

Tried this recipe?

Let us know how it was!