Best Mediterranean Vegetable Pasta Bake

This Mediterranean vegetable pasta bake is a wholesome, colorful, and flavor-packed dish that brings together roasted veggies, herbs, and pasta in a rich tomato sauce—all topped with golden, bubbly cheese. It’s the perfect meatless meal that’s satisfying, nourishing, and easy to throw together any night of the week.

Why You’ll Love This Recipe

I love this recipe because it combines the bold, fresh flavors of the Mediterranean with the comfort of a baked pasta casserole. Roasted vegetables add sweetness and depth, while the tomato sauce and cheese tie everything together. It’s great for feeding a crowd, meal prep, or enjoying as leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (penne, rigatoni, or fusilli work best)
zucchini (sliced)
eggplant (diced)
bell peppers (any color, chopped)
red onion (sliced)
cherry tomatoes (halved)
olive oil
garlic (minced)
Italian seasoning or dried oregano
salt and black pepper
crushed tomatoes or marinara sauce
feta cheese or mozzarella (crumbled or shredded)
Parmesan cheese (for topping)
fresh basil or parsley (for garnish)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the zucchini, eggplant, bell peppers, onion, and cherry tomatoes with olive oil, garlic, herbs, salt, and pepper.

3. I roast the veggies for 20–25 minutes until tender and lightly caramelized.

4. While the veggies roast, I cook the pasta until just al dente, then drain.

5. I combine the cooked pasta, roasted vegetables, and crushed tomatoes or marinara sauce in a large bowl.

6. I stir in feta or mozzarella cheese and pour the mixture into a greased baking dish.

7. I top with Parmesan cheese and bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden.

8. I let it rest for a few minutes before garnishing with fresh herbs and serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep, 25 minutes to roast the veggies, and 25 minutes to bake—so I have it ready in just over an hour.

Variations

Sometimes I mix in olives or sun-dried tomatoes for extra flavor. If I want added protein, I stir in cooked chickpeas or white beans before baking. For a dairy-free version, I skip the cheese or use plant-based alternatives. I’ve also used whole wheat or gluten-free pasta depending on what I have.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or bake in the oven at 350°F until warmed through. It also freezes well—I portion it into containers and thaw overnight before reheating.

FAQs

Can I use frozen vegetables?

Yes, but I prefer fresh for better texture. If I use frozen, I roast them straight from frozen and drain any excess liquid.

What kind of pasta works best?

I usually use short pasta like penne or rigatoni—they hold up well in the bake and catch all the sauce and cheese.

Can I make this ahead of time?

Absolutely. I assemble the pasta bake, cover, and refrigerate it for up to 24 hours. I add 5–10 minutes to the baking time if starting from cold.

What’s the best cheese for this dish?

I love feta for its tangy bite, but mozzarella melts beautifully. A mix of both, plus Parmesan on top, gives the best of both worlds.

Is this meal kid-friendly?

Yes. The flavors are mild and the cheesy topping helps win over picky eaters. I sometimes chop the veggies smaller to make them less noticeable.

Conclusion

This Mediterranean vegetable pasta bake is a vibrant, feel-good meal that brings warmth and flavor to the table. With tender roasted veggies, herby tomato sauce, and melty cheese, it’s a perfect vegetarian main that doesn’t compromise on comfort or taste. Whether I’m cooking for a weeknight dinner or prepping ahead, this bake always delivers.