Best Mediterranean Vegetable Pasta Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
