Tasty Mediterranean Vegetable Pasta Bake

Why You’ll Love This Recipe

• Packed with colorful Mediterranean vegetables like aubergine, peppers, and courgette.

• A family-friendly dish that’s filling and nutritious.

• Great for batch cooking or meal prepping.

• Crispy, cheesy topping for the perfect finishing touch.

• Easily customizable with different veggies or cheeses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pasta bake:

• 1 aubergine

• 1 courgette

• 1 yellow pepper

• 1 red pepper

• 500 g pasta

• 120 g mature cheddar, grated

• 1 tbsp olive oil

For the sauce:

• 400 g tinned tomatoes

• 150 ml vegetable stock

• 1 onion

• 2 cloves garlic, crushed

• 2 tsp oregano

• 1 tbsp tomato puree

• 1 tsp olive oil

Directions

1. Preheat oven to 200°C (180°C fan, gas mark 5).

2. For the sauce: chop the onion and soften in olive oil with garlic over medium heat. Stir in tomato puree, then add tinned tomatoes, oregano, and stock. Reduce heat and simmer while vegetables roast.

3. Chop aubergine, courgette, and peppers into chunks. Toss with olive oil, spread on a baking tray, and roast for 20–25 minutes until softened and caramelized.

4. Cook pasta, reducing cooking time by 3 minutes. Drain and transfer to a large casserole dish.

5. Lower oven to 190°C (170°C fan, gas mark 4).

6. Add roasted vegetables and sauce to the pasta. Stir gently to combine.

7. Sprinkle grated cheese evenly over the top.

8. Bake for 20–25 minutes, until the top is golden and crisp.

9. Serve with salad and garlic bread.

Servings and timing

This recipe makes 6 servings.
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Calories: approx. 454 kcal per serving

Variations

• Swap cheddar for mozzarella, feta, or a mix of cheeses.

• Add olives or capers for extra Mediterranean flavor.

• Mix in spinach or kale before baking for added greens.

• Use whole wheat or gluten-free pasta if preferred.

• Make it spicy with chili flakes or harissa paste.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave in portions. This dish also freezes well for up to 2 months—defrost fully before reheating.

FAQs

Can I make this pasta bake ahead of time?

Yes, assemble the dish up to the point of baking, cover, and refrigerate for 24 hours. Bake when ready to serve.

What pasta shape works best?

Short pasta like penne, rigatoni, or fusilli works best as it holds the sauce and vegetables.

Can I use fresh tomatoes instead of tinned?

Yes, just cook them down longer until they form a rich sauce.

Can I make this recipe vegan?

Yes, simply use vegan cheese or omit the cheese entirely.

How do I keep the pasta from becoming soggy?

Undercook the pasta slightly (3 minutes less than package instructions) before baking.

Can I add protein to this recipe?

Yes, add chickpeas, lentils, or cooked chicken for extra protein.

What other vegetables can I use?

Try mushrooms, zucchini, cherry tomatoes, or broccoli.

How do I get a crispy topping?

Use a mix of cheddar and breadcrumbs for a crunchier finish.

Can I freeze individual portions?

Yes, freeze portions in airtight containers for easy reheating.

What should I serve with Mediterranean Pasta Bake?

It pairs well with a crisp salad, garlic bread, or roasted vegetables.

Conclusion

Mediterranean Pasta Bake is a hearty, colorful, and flavorful dish that brings together roasted vegetables, rich tomato sauce, and melted cheese in one comforting meal. Easy to prepare and perfect for both everyday dinners and entertaining, this vegetarian bake is sure to become a go-to family favorite.