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Vegetable Pasta Bake

Delicious Vegetable Pasta Bake That You'll Love to Make

This Vegetable Pasta Bake is a comforting dish bursting with flavors that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 400 grams Rigatoni or Penne Cook al dente (1-2 mins less than package instructions)
Vegetables
  • 2 cups Peppers Any variety can be used
  • 1 large Aubergine (Eggplant) Can substitute with zucchini or squash
  • 1 large Courgette (Zucchini) Can substitute with more peppers or mushrooms
  • 1 large Onion Yellow or red for sweetness; leeks can be an alternative
  • 200 grams Cherry tomatoes Can use canned tomatoes if unavailable
  • 400 grams Chopped tomatoes Use as base for sauce; substitute with marinara if preferred
  • 4 cloves Garlic Fresh minced is best
Flavor Additions
  • 100 grams Fresh basil Dried basil can substitute, use less
  • 100 grams Pesto Optional; can omit or substitute with a homemade version
Cheese
  • 200 grams Mozzarella cheese Can swap for ricotta or non-dairy cheese
  • 50 grams Parmesan cheese Nutritional yeast can be used for a vegan option
For Roasting
  • 2 tablespoons Olive oil Essential for roasting

Equipment

  • Oven
  • baking sheet
  • Large pot
  • mixing bowl

Method
 

Main Steps
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. Chop peppers, aubergine, courgette, and onion into bite-sized pieces. Drizzle with olive oil, season with salt and pepper, and mix to coat.
  3. Spread vegetables on a baking sheet and roast for 45 minutes, turning twice until tender and golden.
  4. Toss in cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil with the roasted veggies. Return to oven for 10–15 minutes.
  5. Boil salted water in a pot and cook pasta al dente, reserving 4–6 tablespoons of cooking water before draining.
  6. In a large bowl, combine drained pasta with roasted vegetables and reserved cooking water. Mix well.
  7. Gently fold in chunks of mozzarella and dollops of pesto, then top with grated Parmesan.
  8. Bake for 10 minutes, or until the cheese is melty and bubbling.
  9. Let cool for 5–10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

Garnish with fresh basil leaves for an extra pop of color and flavor.

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