Mediterranean Pasta Dish: Veggie Pasta Bake
A hearty, veggie-packed Mediterranean-inspired pasta bake with roasted vegetables, rich tomato sauce, and golden, bubbling cheese.
Ingredients
Scale
- 12 oz penne or fusilli pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, chopped
- 1 small eggplant, diced and salted
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 cups crushed tomatoes or passata
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast diced vegetables on a sheet tray with olive oil, salt, pepper, and oregano for 25–30 minutes.
- Cook pasta until just under al dente. Drain and reserve ½ cup pasta water.
- In a skillet, sauté garlic, add crushed tomatoes, and herbs. Simmer for 10 minutes.
- Combine roasted vegetables, pasta, sauce, and half the cheese. Mix well.
- Transfer to a greased baking dish, top with remaining cheese.
- Bake at 375°F for 20–25 minutes until bubbling and golden.
- Let rest 5 minutes before serving. Garnish with fresh basil.
Notes
- Add olives or spinach for variation.
- Use gluten-free or vegan substitutions if needed.
- Leftovers keep well for 4 days in the fridge.
Find it online: https://yumnexio.com/mediterranean-pasta-dish-veggie-pasta-bake/