Best Mediterranean Vegetable Pasta Bake Recipe

Introduction

This Best Mediterranean Vegetable Pasta Bake combines tender roasted vegetables with a rich tomato sauce and melted cheeses for a comforting and flavorful meal. Perfect for weeknight dinners, it offers a satisfying blend of textures and classic Mediterranean flavors.

Ingredients

• 300g penne or rigatoni pasta
• 1 can (400g) crushed tomatoes
• 1 cup low-sodium vegetable broth
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 150g crumbled feta cheese
• 150g shredded mozzarella cheese
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Pinch of chili flakes (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 200°C (390°F). In a large bowl, toss the diced eggplant, zucchini, bell peppers, and sliced red onion with 2 tablespoons of olive oil, salt, pepper, oregano, basil, and chili flakes. Spread the vegetables evenly on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
2. Step 2: While the vegetables roast, cook the pasta in salted boiling water according to package instructions until just al dente. Drain and set aside.
3. Step 3: In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Simmer the sauce for 10 minutes to develop flavor, then season with salt and pepper.
4. Step 4: Remove the roasted vegetables from the oven and transfer them to the tomato sauce. Stir gently to coat everything evenly.
5. Step 5: In a large baking dish, combine the cooked pasta with the vegetable tomato sauce. Mix in the crumbled feta cheese, reserving a small amount for topping.
6. Step 6: Sprinkle the shredded mozzarella and reserved feta on top. Bake in the oven for 15–20 minutes or until the cheese is golden and bubbly.
7. Step 7: Remove from the oven and let the pasta bake rest for 5 minutes before serving. This helps the flavors meld and makes it easier to slice and serve.

Tips & Variations

• For added protein, stir in cooked chickpeas or grilled chicken pieces before baking.
• Swap out vegetables based on seasonality—roasted cherry tomatoes or mushrooms work well.
• Use fresh basil instead of dried herbs for a brighter flavor.
• Try a sprinkle of Parmesan on top for an extra cheesy crust.
• To make it vegan, omit the cheese or use plant-based alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through or microwave in short intervals, stirring halfway to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pasta bake in advance?

Yes, you can assemble the dish a few hours ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if baking from cold.

What pasta type works best for this recipe?

Robust shapes like penne or rigatoni are ideal because they hold the thick tomato sauce and vegetable pieces well, giving each bite great texture and flavor.

Best Mediterranean Vegetable Pasta Bake Recipe

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★★★★★

4.5 from 128 reviews

This Best Mediterranean Vegetable Pasta Bake combines tender roasted eggplant, zucchini, and bell peppers with a rich tomato sauce, layered with feta and mozzarella cheeses for a comforting, flavorful vegetarian meal. The robust pasta shapes like penne or rigatoni perfectly capture the hearty sauce and roasted vegetables, making this bake a delightful medley of textures and classic Mediterranean flavors.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz penne or rigatoni pasta

Vegetables

• 1 medium eggplant, diced
• 2 medium zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, thinly sliced
• 3 cloves garlic, minced

Sauce

• 28 oz canned crushed tomatoes
• 1 cup low-sodium vegetable broth

Cheese

• 1 cup crumbled feta cheese
• 1 ½ cups shredded mozzarella cheese

Seasonings & Oil

• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon chili flakes (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook until just al dente, about 8-10 minutes. Drain and set aside.
2. Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the diced eggplant, zucchini, red and yellow bell peppers, and sliced red onion with 2 tablespoons of olive oil, dried oregano, dried basil, salt, black pepper, and the chili flakes. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
3. Prepare the sauce: While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the sauce to a gentle simmer and cook for 10 minutes to allow flavors to meld.
4. Combine pasta, vegetables, and sauce: In a large mixing bowl, combine the cooked pasta, roasted vegetables, and tomato sauce. Stir well to evenly distribute all components. Adjust seasoning with salt and pepper as needed.
5. Assemble the bake: Transfer half of the pasta-vegetable mixture into a greased baking dish. Sprinkle half of the crumbled feta over it. Add the remaining pasta mix, then top with the shredded mozzarella cheese and the rest of the feta.
6. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
7. Serve: Remove from oven and let rest for 5 minutes before serving to allow the bake to set slightly. Enjoy warm for the best flavor and texture.

Notes

• Use robust pasta shapes like penne or rigatoni that hold sauce well.
• Dice vegetables uniformly to ensure even roasting and texture.
• Low-sodium vegetable broth helps control saltiness and keeps the bake moist.
• For a spicier kick, increase chili flakes to taste.
• Allow the bake to rest before serving to avoid it being too runny.

Keywords: Mediterranean pasta bake, vegetable pasta bake, baked penne, eggplant pasta, zucchini pasta, feta cheese pasta, mozzarella pasta bake, roasted vegetables, vegetarian pasta