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Tasty Mediterranean Vegetable Pasta Bake

Tasty Mediterranean Vegetable Pasta Bake for Cozy Nights

Experience the comforting flavors of Tasty Mediterranean Vegetable Pasta Bake, blending roasted vegetables and gooey cheese into a satisfying dish.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Pasta
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 400 grams short tube-shaped pasta (rigatoni or penne)
For the Vegetables
  • 2 medium bell peppers adds sweetness and color
  • 1 medium aubergine (eggplant) provides creamy texture
  • 2 medium courgette (zucchini) adds moisture
  • 1 medium onion enhances overall flavor
  • 3 cloves garlic fresh recommended
  • 250 grams cherry tomatoes adds fresh sweetness
  • 400 grams chopped tomatoes forms the base of the sauce
For the Flavor
  • 1 bunch fresh basil for aromatic freshness
  • 150 grams pesto enhances flavor with herbaceous notes
For the Cheesy Goodness
  • 200 grams mozzarella cheese adds creaminess
  • 50 grams parmesan cheese provides richness and crispy topping
For Roasting
  • 4 tablespoons olive oil perfect for roasting
  • 1 teaspoon salt essential for seasoning
  • 1 teaspoon black pepper essential for seasoning

Equipment

  • Oven
  • Roasting tin
  • large pot
  • Mixing spoon

Method
 

Preparation Steps
  1. Preheat your oven to 190°C (170°C fan).
  2. In a large roasting tin, add chopped bell peppers, aubergine, courgette, and onion. Drizzle with olive oil and season with salt and pepper. Toss well.
  3. Place the roasting tin in the preheated oven and roast the vegetables for about 45 minutes, stirring every 15 minutes.
  4. Remove the tin from the oven and stir in cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil. Roast for an additional 10-15 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Save 4-6 tablespoons of cooking water before draining.
  6. Add the drained pasta to the roasted vegetables. Stir well to combine and add reserved pasta water gradually.
  7. Mix in mozzarella cheese and pesto. Sprinkle grated Parmesan cheese over the top.
  8. Return to the oven and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
  9. Let it cool for about 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 900IUVitamin C: 75mgCalcium: 300mgIron: 3mg

Notes

Feel free to swap in seasonal veggies or whatever you have on hand. This dish can be prepared in advance and frozen if desired.

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