Tasty Mediterranean Vegetable Pasta Bake

Coming up with satisfying, wholesome dinners that please everyone at the table can feel like a real puzzle, especially on busy weeknights when you’re juggling homework help, after-school activities, and trying to get a decent meal on the table. Between the constant rush and different food preferences, finding crowd-pleasing dishes that are both nutritious and comforting often seems impossible.

That’s where this Mediterranean vegetable pasta bake comes to the rescue: it’s loaded with good-for-you vegetables, easy to put together ahead of time, and has that cozy, familiar pasta taste that makes everyone happy. Plus, you can easily switch up the vegetables based on what’s in your fridge or what’s in season at the store.

What Kind of Pasta Should I Use?

For a hearty baked pasta dish like this, you’ll want to choose a pasta shape that can hold up to the sauce and catch all those tasty vegetables in its nooks and crannies. Short, tube-shaped pastas like rigatoni or penne are perfect because their ridges grab onto the sauce, and their hollow centers can trap bits of vegetables and cheese. While you could use other shapes like fusilli or shells, stick with a sturdy pasta that won’t get mushy during baking. Just be sure to cook your pasta a minute or two less than the package directions since it will continue cooking in the oven – nobody likes overcooked pasta!

Options for Substitutions

This pasta bake is super adaptable and you can make several easy swaps based on what you have in your kitchen:

• Bell peppers: Any color bell pepper works great here. You can also swap them with roasted carrots or mushrooms if you’re out of peppers.
• Eggplant and zucchini: Feel free to switch these with other Mediterranean vegetables like mushrooms, summer squash, or even butternut squash (though you’ll need to cook it a bit longer).
• Pasta: While rigatoni or penne are great choices, any short pasta shape works well – try fusilli, rotini, or even shells. For a gluten-free option, use your favorite GF pasta.
• Mozzarella: You can swap fresh mozzarella with shredded mozzarella, or try other melting cheeses like provolone or fontina. For a dairy-free version, use your favorite vegan cheese.
• Pesto: Store-bought or homemade both work fine. If you don’t have pesto, mix some extra chopped basil with olive oil and garlic for a similar flavor boost.
• Parmesan: Any hard cheese works here – try Pecorino Romano or Grana Padano. For vegetarians, look for cheese made with vegetable rennet.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a pasta bake is overcooking the pasta before it goes in the oven – cook it 2-3 minutes less than the package directions since it will continue cooking in the sauce. Another common error is not properly draining excess moisture from the roasted vegetables, which can make your final dish watery; make sure to spread them in a single layer while roasting and don’t overcrowd the pan. To prevent a dry pasta bake, save about 1/2 cup of pasta cooking water before draining – this starchy liquid helps create a silky sauce that coats every bite. For the best cheese pull and golden-brown top, avoid covering the dish for the final 10 minutes of baking, and let it rest for 5-10 minutes after coming out of the oven so the sauce can set properly.

What to Serve With Mediterranean Vegetable Pasta Bake?

This hearty pasta bake is practically a meal on its own, but a few simple sides can make it even better! A crisp green salad with a light lemon vinaigrette helps balance out the richness of the cheese and pasta – I like to toss together some mixed greens, cucumber, and red onion. Warm garlic bread or focaccia is perfect for soaking up any extra sauce, though a simple piece of crusty Italian bread works great too. If you want to add more protein to your meal, try serving it with grilled chicken breast or white beans tossed with olive oil and herbs.

Storage Instructions

Keep Fresh: This pasta bake is perfect for leftovers! Place any remaining portions in an airtight container and pop them in the fridge for up to 3 days. The flavors actually get even better as they meld together overnight, making it a great make-ahead meal for busy weekdays.

Freeze: Good news – this Mediterranean dish freezes really well! Let it cool completely, then transfer to a freezer-safe container. It’ll keep nicely for up to 3 months. I like to portion it out before freezing so I can grab just what I need for lunch or dinner.

Reheat: When you’re ready to enjoy your pasta bake again, warm it in the oven at 350°F (175°C) for about 20-25 minutes until heated through. Cover with foil to prevent the top from drying out. If using the microwave, heat in 1-minute intervals, stirring between each, until warm. Add a splash of water if it seems dry.

Make Ahead: You can assemble this pasta bake up to 24 hours before baking. Just cover it tightly and keep it in the fridge, then bake as directed when you’re ready. This is super handy for entertaining or prepping ahead for a busy day!

Preparation Time	15-20 minutes
Cooking Time	65-75 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

For the roasted vegetables:

• 3 tbsp olive oil (I use Colavita extra virgin)
• freshly ground black pepper
• 3 tbsp chopped basil (freshly chopped for best flavor)
• 1 yellow bell pepper
• 1 eggplant (cut into 1-inch cubes)
• 400 grams diced tomatoes
• 1 red onion (cut into wedges)
• 1 zucchini (cut into 1-inch chunks)
• kosher salt
• 2 garlic cloves (minced)
• 1 red bell pepper (cut into 1-inch pieces)
• 150 grams cherry tomatoes

For the pasta bake:

• 300 grams rigatoni pasta
• 2 to 3 tbsp grated Parmesan
• 2 tbsp pesto (store-bought or homemade)
• 150 grams fresh mozzarella (torn into small pieces)

Step 1: Preheat and Roast the Vegetables

Begin by preheating your oven to 190°C (170°C Fan) or Gas Mark 5.

Prepare a roasting tin or a deep baking dish by placing chopped peppers, aubergine, courgette, and onion inside.

Drizzle the vegetables with oil, season with salt and pepper, and mix well to ensure even coating.

Roast the vegetables in the oven for 45 minutes, turning them twice during cooking to ensure they become tender and golden brown.

Step 2: Add Tomatoes and Aromatics

Once the vegetables are roasted, add cherry tomatoes, chopped tomatoes, minced garlic, and a handful of fresh basil to the roasting tin.

Return the dish to the oven and cook for an additional 10–15 minutes, allowing the flavors to meld and the tomato sauce to develop.

Step 3: Cook the Pasta

While the vegetables continue to cook, bring a pot of salted water to a boil.

Cook your choice of pasta according to the package instructions until al dente.

Before draining the pasta, reserve 4–6 tablespoons of the pasta cooking water.

This starchy water will help to loosen and integrate the tomato sauce with the pasta and vegetables.

Step 4: Combine and Bake with Cheese

Drain the cooked pasta and add it to the roasted vegetable mixture.

Stir in the reserved pasta cooking water to loosen the tomato sauce.

Incorporate chunks or slices of mozzarella cheese and dollops of pesto throughout the pasta and vegetables.

Top the dish with grated Parmesan cheese.

Step 5: Final Bake and Serve

Return the dish to the oven for another 10 minutes, or until the cheese has melted and is bubbling.

Once done, remove the dish from the oven and let it cool slightly.

Serve hot and enjoy your hearty, flavorful pasta and roasted vegetable bake.