Mediterranean Vegetable Pasta Bake
A baked pasta dish loaded with roasted vegetables, aromatic herbs, and a creamy tomato-cheese sauce. Vegetarian-friendly, full of flavor, and perfect for a hearty, healthy meal.
Prep: 15 minutes
Cook: 35–40 minutes
Total: 50–55 minutes
Servings:3–4
Ingredients
For the Pasta & Vegetables
250g penne, fusilli, or rigatoni
1 small eggplant, diced
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 small onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp dried basil
For the Sauce
1 ½ cups tomato passata or crushed tomatoes
1 tsp olive oil
1 tsp garlic, minced
½ tsp dried oregano
Salt & pepper, to taste
For Topping
½ cup shredded mozzarella
¼ cup crumbled feta
2 tbsp grated Parmesan
Fresh basil, chopped
Instructions
1. Cook Pasta
Cook pasta in salted boiling water 1–2 minutes less than package instructions (al dente).
Drain and set aside.
2. Roast Vegetables
Preheat oven to 200°C (400°F).
Toss eggplant, zucchini, bell peppers, onion, cherry tomatoes, and garlic with olive oil, salt, pepper, oregano, and basil.
Spread on a baking sheet and roast 20 minutes, tossing halfway.
3. Make Tomato Sauce
Heat 1 tsp olive oil in a pan.
Saute garlic 30 seconds.
Add passata or crushed tomatoes, oregano, salt, and pepper.
Simmer 5 minutes.
4. Combine & Bake
In a large bowl, mix pasta, roasted vegetables, and tomato sauce.
Transfer to a greased baking dish.
Top with mozzarella, feta, and Parmesan.
Bake 15 minutes until cheese is melted and golden.
5. Serve
Garnish with fresh basil.
Serve warm with a side salad or garlic bread.
Tips
Add spinach or kale for extra greens.
For a creamier bake, stir 2 tbsp ricotta into the pasta before baking.
Add olives or artichokes for more Mediterranean flavor.
Can be made ahead: assemble and refrigerate, bake when ready.
Frequently Asked Questions
Q: Can I make it vegan?
Yes — use vegan cheese and skip feta.
Q: Can I use frozen vegetables?
Yes — thaw and pat dry first to avoid excess water.
Q: Can I meal prep this?
Yes — store in airtight containers in the fridge for 3–4 days.
Nutritional Information
Calories: 420–480
Protein: 18g
Carbs: 55g
Fat: 16g
Fiber: 7g