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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: Comfort in Every Bite

Enjoy a comforting Mediterranean Vegetable Pasta Bake filled with roasted vegetables, mozzarella cheese, and pesto, perfect for a family meal.
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Course: Main Dishes
Cuisine: Mediterranean
Keyword: comfort food, Easy Dinner, family meal, Freezer-Friendly, Mediterranean Vegetable Pasta Bake, vegetable pasta
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 350kcal

Equipment

  • Oven
  • Baking dish
  • Pot
  • roasting tin

Ingredients

For the Vegetables

  • 1 cup Chopped Peppers adds sweetness and a pop of color
  • 1 cup Chopped Aubergine delivers a silky texture
  • 1 cup Chopped Courgette brings moisture and a mild taste
  • 1 cup Chopped Onion enhances the base with savory notes
  • 1 cup Cherry Tomatoes bright and juicy
  • 1 can Canned Chopped Tomatoes provides a rich sauce
  • 3 cloves Minced Garlic infuses a fragrant kick
  • 1 cup Fresh Basil adds a fresh, aromatic finish

For the Pasta

  • 2 cups Rigatoni or Penne Pasta hearty shapes for holding sauce
  • 4-6 tablespoons Reserved Pasta Cooking Water for adjusting sauce consistency

For the Cheese and Toppings

  • 2 cups Mozzarella Cheese melty and gooey
  • ½ cup Pesto contributes vibrant flavor
  • ½ cup Grated Parmesan Cheese adds salty and nutty finish

Instructions

Step-by-Step Instructions

  • Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  • In a roasting tin, toss together chopped peppers, aubergine, courgette, and onion with olive oil, salt, and pepper.
  • Roast the vegetables in the oven for about 45 minutes, turning twice during cooking.
  • After 45 minutes, add cherry tomatoes, canned tomatoes, minced garlic, and basil to the roasted vegetables and stir.
  • While the vegetables roast, bring salted water to boil, add pasta, and cook until al dente, reserving 4-6 tablespoons of cooking water.
  • Incorporate the cooked pasta into the roasting tin with the vegetables and add reserved pasta water.
  • Fold in mozzarella and pesto, mixing well to ensure an even distribution.
  • Sprinkle grated Parmesan cheese over the top and return to the oven for another 10 minutes until melted.
  • Remove from oven and cool slightly before serving.

Notes

This dish is freezer-friendly and can be stored in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 50g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 500mg | Potassium: 800mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 300mg | Iron: 2mg