Print

Mediterranean Pasta Dish: Veggie Pasta Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. 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.
  2. Cook pasta until just under al dente. Drain and reserve ½ cup pasta water.
  3. In a skillet, sauté garlic, add crushed tomatoes, and herbs. Simmer for 10 minutes.
  4. Combine roasted vegetables, pasta, sauce, and half the cheese. Mix well.
  5. Transfer to a greased baking dish, top with remaining cheese.
  6. Bake at 375°F for 20–25 minutes until bubbling and golden.
  7. 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.