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–+ servings
Tasty Mediterranean Vegetable Pasta Bake

Deliciously Easy Tasty Mediterranean Vegetable Pasta Bake

This Tasty Mediterranean Vegetable Pasta Bake is a delightful dish that combines comfort and nutrition, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 g Pasta (rigatoni or penne) A sturdy pasta shape helps avoid mushiness during baking.
For the Vegetables
  • 2 cups Peppers Adds vibrant color and sweetness; substitute with any seasonal variety.
  • 1 medium Aubergine Provides a creamy texture; optimal when roasted to perfection.
  • 1 medium Courgette Adds a tender crunch; can easily be swapped for similar squash.
  • 1 medium Onion Enhances flavor depth; use yellow or red onions for sweetness.
For the Sauce
  • 250 g Cherry Tomatoes Contributes natural sweetness when roasted; choose ripe ones for the best flavor.
  • 400 g Chopped Tomatoes Forms the base of the sauce with essential acidity.
  • 3 cloves Garlic Amplifies the overall taste; fresh garlic will yield the finest results.
  • 1 cup Fresh Basil Adds a fragrant touch; dried basil can be used if fresh isn’t available.
For the Cheese
  • 200 g Mozzarella Cheese Offers delicious creaminess; opt for fresh for the ultimate meltiness.
  • 50 g Parmesan Cheese Used for a crispy topping; adds a nutty flavor that combines beautifully with the pasta.
For Flavoring
  • 4 tbsp Pesto Infuses additional herbal notes; feel free to substitute with another herb sauce or omit.
  • 3 tbsp Olive Oil Essential for roasting and enhancing vegetable flavors; extra virgin is preferred.
  • to taste Salt & Pepper Basics you'll need to season to taste, enhancing every ingredient's natural flavors.

Equipment

  • baking dish
  • pot
  • Cutting board
  • knife

Method
 

Step-by-Step Instructions for Tasty Mediterranean Vegetable Pasta Bake
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. In a spacious baking dish, combine chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread out in a single layer. Roast for 45 minutes, stirring twice.
  3. Stir in cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the roasted vegetables. Return to the oven for an additional 10-15 minutes.
  4. In a large pot of salted water, bring to a boil and cook pasta according to package instructions until al dente, about 7-9 minutes. Reserve 4-6 tablespoons of pasta cooking water before draining.
  5. Return drained pasta to the pot and mix in roasted vegetable mixture and reserved pasta water.
  6. Stir in mozzarella cheese and pesto until evenly distributed throughout the mixture.
  7. Transfer pasta mixture to baking dish. Sprinkle Parmesan cheese on top and bake for an additional 10 minutes.
  8. Let the pasta bake rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Feel free to swap in seasonal veggies based on availability, making your Tasty Mediterranean Vegetable Pasta Bake adaptable and always delicious. Perfect for leftovers — the flavors intensify overnight!

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