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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: Comfort in Every Bite

This Mediterranean Vegetable Pasta Bake is a hearty, satisfying dish featuring roasted vegetables, tangy feta, and rich tomato sauce, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Eggplant Provides depth and a creamy texture; look for small, firm varieties for reduced bitterness.
  • 1 medium Zucchini Adds moisture and a subtle flavor; choose firm, smaller zucchinis to prevent excess water.
  • 1 medium Red Bell Pepper Introduces sweetness and texture; opt for shiny, unblemished peppers.
  • 1 medium Onion Adds aromatic sweetness when roasted; red onions caramelize beautifully, enhancing the dish's depth.
For the Sauce
  • 28 oz Crushed Tomatoes Acts as the base for the sauce; select high-quality canned tomatoes for the best flavor.
  • 2 cups Vegetable Broth Adds depth to the sauce; homemade or store-bought works well.
  • 1 tsp Dried Oregano Provides aromatic herbal notes; fresh herbs may also be used for a vibrant finish.
  • 1 tsp Dried Basil Provides aromatic herbal notes; fresh herbs may also be used for a vibrant finish.
For the Cheese Layer
  • 4 oz Feta Cheese Adds a salty, tangy flavor; substitute with goat cheese for a different profile.
  • 1 cup Shredded Mozzarella Cheese Creates a melty, golden topping; can swap with provolone for an alternative flavor.
For Roasting
  • 2 tbsp Olive Oil Key for roasting; enhances flavor and aids in caramelization, use extra virgin for the best taste.
  • to taste Salt Essential for seasoning; adjust to taste during preparation stages.
  • to taste Pepper Essential for seasoning; adjust to taste during preparation stages.

Equipment

  • Oven
  • baking sheet
  • large pot
  • mixing bowl
  • saucepan
  • Baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) to prepare for roasting your vegetables, ensuring accuracy with an oven thermometer.
  2. In a large bowl, toss together diced eggplant, zucchini, red onion, and bell peppers with olive oil, salt, pepper, and dried oregano. Spread evenly on a baking sheet and roast for about 18 minutes or until tender and lightly browned.
  3. While the vegetables are roasting, bring a large pot of salted water to a boil. Add pasta and cook for 5-6 minutes until very firm, just below al dente.
  4. In the meantime, warm a saucepan over medium heat and add crushed tomatoes and vegetable broth. Stir in the remaining herbs and simmer for about 5 minutes.
  5. Once the roasted vegetables are done, transfer them to a large mixing bowl. Add drained pasta and the warm sauce, and gently fold together until well combined. Crumble in the feta cheese.
  6. Transfer the combined mixture into a greased baking dish, spreading it evenly. Top with shredded mozzarella cheese. Bake at 375°F (190°C) for about 25-30 minutes or until the cheese is bubbly and golden brown.
  7. Once out of the oven, let the dish rest for about 10 minutes to allow layers to firm up before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 70mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator. Freeze for longer storage, up to 3 months. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven.

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