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Tasty Mediterranean Vegetable Pasta Bake

Tasty Mediterranean Vegetable Pasta Bake for Cozy Nights

This Tasty Mediterranean Vegetable Pasta Bake is a hearty and wholesome dish perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Rigatoni or Penne Use shorter, tube-shaped pasta to catch sauces and veggies.
For the Roasted Vegetables
  • 2 cups Bell Peppers Adds sweet flavors and vibrant colors.
  • 1 medium Aubergine (Eggplant) Gives a meaty texture.
  • 1 medium Courgette (Zucchini) Contributes moisture and nutrients.
  • 1 medium Onion Enhances the overall flavor.
  • 1 cup Cherry Tomatoes Adds freshness and acidity.
  • 1 can Chopped Tomatoes Forms the base of the sauce.
  • 2 cloves Garlic Introduces aromatic depth.
  • 1 bunch Fresh Basil Provides a burst of freshness.
For the Cheese
  • 1 cup Mozzarella Cheese Melts wonderfully.
  • 1/2 cup Pesto Introduces a unique flavor.
  • 1/2 cup Parmesan Cheese Creates a delightful crust.
For Seasoning
  • 3 tablespoons Olive Oil Essential for roasting.
  • to taste Salt Key for seasoning.
  • to taste Pepper Key for seasoning.

Equipment

  • Oven
  • Roasting Tin
  • Pot

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 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, turning them twice.
  4. Mix in cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil. Return to the oven and cook for an additional 10–15 minutes.
  5. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, usually about 8-10 minutes. Reserve 4-6 tablespoons of the pasta cooking water before draining.
  6. Fold the drained pasta into the roasted vegetable mixture and stir in the reserved cooking water. Add mozzarella and pesto, mixing gently.
  7. Sprinkle grated Parmesan cheese over the top and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.
  8. Let cool slightly for about 5-10 minutes before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 50mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge.

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