Introduction
Hey there, foodie friends! Do you ever get that craving for something warm, comforting, and bursting with fresh flavors that just feels like a hug in a bowl? I know I do! This Mediterranean Vegetable Pasta Bake is one of those recipes that instantly transports me to a sunny kitchen, filled with the aroma of roasted veggies and melting cheese. It’s incredibly simple to throw together, making it perfect for those busy weeknights when you want a delicious, home-cooked meal without all the fuss. Trust me, this is going to become a go-to in your recipe rotation!
Why You’ll Love This Recipe
- Fast: Ready from start to finish in under an hour, perfect for busy schedules.
- Easy: Minimal chopping, one-pan cooking (mostly!), and straightforward steps make it foolproof.
- Giftable: Imagine bringing this bubbly, cheesy bake to a potluck or as a “thinking of you” meal – it’s always a hit!
- Crowd-pleasing: Packed with vibrant veggies and cheesy goodness, it’s a meal that everyone, from picky eaters to seasoned foodies, will devour.
Ingredients
Gathering your ingredients is half the fun, right? Here’s what you’ll need for this delightful bake:
- 3 tablespoons Fresh basil: For that bright, herbaceous finish that screams Mediterranean!
- 150 grams Cherry tomatoes: Halved to release their sweet juiciness into the sauce.
- 1 Eggplant: Diced into bite-sized pieces, it roasts up wonderfully tender.
- 2 Garlic cloves: Minced – the aromatic backbone of so many great dishes.
- 1 Red bell pepper: Diced for a pop of color and sweetness.
- 1 Red onion: Diced, it adds a lovely depth of flavor as it softens.
- 1 (400g) can Chopped tomatoes: The base of our rich, flavorful sauce.
- 1 Yellow bell pepper: More color and sweetness!
- 1 Zucchini: Sliced – it cooks down beautifully with the other veggies.
- 2 tablespoons Pesto: This is my secret weapon for an extra layer of herbaceous, garlicky goodness!
- 300 grams Pasta (e.g., rigatoni or penne): Choose a shape that holds sauce well.
- Salt, to taste: Essential for bringing out all those delicious flavors.
- Freshly ground black pepper, to taste: A little kick to balance the sweetness.
- 3 tablespoons Olive oil: The heart of Mediterranean cooking!
- 150 grams Mozzarella ball: Torn into pieces, it melts into a glorious, gooey blanket.
- 2 tablespoons Parmesan cheese: For that salty, nutty finish on top.
How to Make It
Alright, let’s get cooking! You’ve got this!
- Preheat your oven: Get it nice and toasty at 200°C (400°F).
- Prep your veggies: This is the most “work” you’ll do! Dice up your eggplant, halve those sweet cherry tomatoes, mince your garlic, dice the red and yellow bell peppers and the red onion, and slice your zucchini. Little pieces cook faster and blend better!
- Cook the pasta: While you’re prepping, get your pasta going in a pot of boiling salted water. Cook it according to the package directions until it’s just tender (al dente). Drain it well and set it aside for a moment.
- Sauté the aromatics: Grab a large oven-safe skillet or a Dutch oven (if you have one, it’s perfect for this!). Heat your olive oil over medium heat. Add your diced red onion and let it soften for about 5 minutes – you want it tender and sweet.
- Add the heartier veggies: Toss in the diced eggplant, sliced zucchini, and diced bell peppers. Cook these for about 8-10 minutes, stirring now and then, until they start to get nice and tender.
- A burst of garlic: Stir in your minced garlic and cook for just 1 minute more until it’s fragrant. Be careful not to burn it!
- Sauce it up: Now, pour in your can of chopped tomatoes, add the halved cherry tomatoes, stir in that flavorful pesto, and season with salt and pepper. Give it a good stir and let it simmer for a few minutes to let the flavors meld.
- Bring it all together: Add your perfectly cooked pasta right into the skillet with the vegetables and sauce. Gently toss everything together so every piece of pasta is coated in that delicious, vibrant sauce.
- Cheesy goodness: Tear your mozzarella ball into lovely, rustic pieces and scatter them all over the top of the pasta mixture. Sprinkle generously with Parmesan cheese. Oh, the anticipation!
- Into the oven it goes: Carefully transfer your skillet (make sure it’s oven-safe!) to your preheated oven.
- Bake until bubbly: Let it bake for 15-20 minutes, or until that cheese is melted, golden brown, and the sauce is happily bubbling away. It’s going to smell amazing!
- Fresh finish: Before you serve, scatter that beautiful fresh basil over the top. It adds such a lovely fresh lift!
Substitutions & Additions
This recipe is super flexible! Don’t have everything on hand? No worries! Here are a few ideas:
- Veggies: Feel free to swap out vegetables based on what’s in your fridge or in season. Mushrooms, spinach, artichoke hearts, or even a pinch of red pepper flakes for some heat would be fantastic additions!
- Pasta: Any short pasta shape will work beautifully. If you’re gluten-free, use your favorite GF pasta!
- Cheese: If you don’t have mozzarella, provolone or even a sharp cheddar could be used, though the melt might be slightly different.
- Pesto: If you’re not a pesto fan, a tablespoon or two of tomato paste or a pinch of dried herbs like oregano and thyme can add flavor.
- Add Protein: Cooked chicken, Italian sausage, or even chickpeas would make this a heartier meal.
Tips for Success
A few little tricks can make this bake even better!
- Don’t overcook the pasta: Remember, it will continue to cook in the oven. Aim for al dente.
- Chop veggies uniformly: This ensures they cook evenly.
- Oven-safe skillet is key: If you don’t have one, you can transfer the pasta mixture to a baking dish before adding the cheese.
- Prep ahead: You can chop all your vegetables the day before and store them in an airtight container in the fridge. You can even assemble the entire bake (before baking) and refrigerate it, then just pop it in the oven when you’re ready to cook. You might need to add a few extra minutes to the baking time if baking from cold.
How to Store It
Leftovers are a gift! Store any remaining pasta bake in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. It’s just as delicious the next day, if not more so!
FAQs
- Can I make this recipe vegan? Absolutely! You can omit the mozzarella and Parmesan, or use your favorite vegan cheese shreds. Ensure your pesto is also vegan.
- What kind of pasta is best? Rigatoni, penne, fusilli, or farfalle are all great choices as they hold onto the sauce and veggies well.
- Can I freeze this pasta bake? While it’s best fresh, you can freeze individual portions. Let it cool completely, then store in freezer-safe containers. Reheat thoroughly from frozen or thawed.
Enjoy every delicious bite of this Mediterranean Vegetable Pasta Bake! It’s simple, satisfying, and truly a taste of sunshine. Happy cooking!
Easy Mediterranean Vegetable Pasta Bake
A delicious and easy pasta bake packed with fresh Mediterranean vegetables, coated in a rich tomato sauce, and topped with melted mozzarella and Parmesan cheese. Perfect for a quick and comforting weeknight meal.
Equipment
- Oven
- Large oven-safe skillet or Dutch oven
- Pot For cooking pasta
- Knife
- Cutting board
- Measuring spoons
- Measuring Cups
- Airtight container For storing leftovers
Ingredients
Main ingredients
- 3 tablespoons Fresh basil For garnish
- 150 grams Cherry tomatoes Halved
- 1 Eggplant Diced
- 2 cloves Garlic Minced
- 1 Red bell pepper Diced
- 1 Red onion Diced
- 1 (400g) can Chopped tomatoes
- 1 Yellow bell pepper Diced
- 1 Zucchini Sliced
- 2 tablespoons Pesto
- 300 grams Pasta e.g., rigatoni or penne, cooked al dente
- Salt To taste
- Freshly ground black pepper To taste
- 3 tablespoons Olive oil
- 150 grams Mozzarella ball Torn into pieces
- 2 tablespoons Parmesan cheese
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the vegetables: Dice eggplant, halve cherry tomatoes, mince garlic, dice red and yellow bell peppers and red onion, and slice zucchini.3 tablespoons Fresh basil
- Cook the pasta in boiling salted water according to package directions until al dente. Drain well.3 tablespoons Fresh basil
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced red onion and soften for about 5 minutes.3 tablespoons Fresh basil
- Add diced eggplant, sliced zucchini, and diced bell peppers. Cook for 8-10 minutes until tender.3 tablespoons Fresh basil
- Stir in minced garlic and cook for 1 minute until fragrant.3 tablespoons Fresh basil
- Pour in chopped tomatoes, add halved cherry tomatoes, stir in pesto, and season with salt and pepper. Simmer for a few minutes.3 tablespoons Fresh basil
- Add cooked pasta to the skillet with the vegetables and sauce. Toss gently to coat.3 tablespoons Fresh basil
- Scatter torn mozzarella and Parmesan cheese over the top of the pasta mixture.3 tablespoons Fresh basil
- Transfer skillet to the preheated oven.
- Bake for 15-20 minutes, or until cheese is melted, golden brown, and sauce is bubbling.
- Scatter fresh basil over the top before serving.3 tablespoons Fresh basil
Notes
This recipe is flexible and can accommodate various vegetables. It's also adaptable for vegan diets and can be frozen for later enjoyment.