Description
A hearty Mediterranean Vegetable Pasta Bake packed with roasted vegetables, tender pasta, rich tomato sauce, and melted cheese—perfect for a wholesome family dinner.
Ingredients
- 3 tablespoons olive oil
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 eggplant, cubed
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 150 g cherry tomatoes
- 400 g diced tomatoes
- 2 cloves garlic, minced
- 3 tablespoons fresh basil, chopped
- Salt and black pepper to taste
- 300 g rigatoni pasta
- 2–3 tablespoons grated Parmesan cheese
- 2 tablespoons pesto
- 150 g fresh mozzarella, torn
Instructions
- Preheat oven to 190°C (170°C fan).
- Place peppers, eggplant, zucchini, and onion in a baking dish. Drizzle with oil, season, and roast 45 minutes, turning twice.
- Add cherry tomatoes, diced tomatoes, garlic, and basil. Bake 10–15 minutes more.
- Cook pasta until al dente. Reserve some pasta water, then drain.
- Mix pasta with roasted vegetables. Add a splash of reserved pasta water.
- Stir in mozzarella and pesto. Top with Parmesan.
- Bake 10 minutes until cheese is melted and bubbly.
- Let rest slightly, then serve warm.
Notes
- Cook pasta slightly underdone to avoid mushy texture.
- Store leftovers in fridge up to 3 days or freeze up to 3 months.
- Customize vegetables based on season or preference.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean