Description
This Mediterranean vegetable pasta bake combines roasted zucchini, eggplant, bell peppers, and cherry tomatoes with pasta, herbs, and tomato sauce, topped with melty cheese. It’s a wholesome, colorful, and comforting vegetarian dish perfect for any night of the week.
Ingredients
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 zucchini, sliced
- 1 small eggplant, diced
- 2 bell peppers (any color), chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning or dried oregano
- Salt and black pepper to taste
- 2 cups crushed tomatoes or marinara sauce
- 1 cup feta cheese or mozzarella, crumbled or shredded
- ¼ cup Parmesan cheese, for topping
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss zucchini, eggplant, bell peppers, red onion, and cherry tomatoes with olive oil, garlic, herbs, salt, and pepper.
- Roast vegetables for 20–25 minutes until tender and lightly caramelized.
- Meanwhile, cook the pasta until al dente, then drain.
- In a large bowl, mix the cooked pasta, roasted vegetables, and crushed tomatoes or marinara sauce.
- Stir in feta or mozzarella cheese and transfer the mixture to a greased baking dish.
- Top with Parmesan cheese and bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
- Let rest a few minutes before garnishing with fresh herbs and serving.
Notes
- Add olives or sun-dried tomatoes for extra flavor.
- Include cooked chickpeas or white beans for more protein.
- Use dairy-free cheese alternatives for a vegan version.
- Try whole wheat or gluten-free pasta based on preference.
- Can be assembled ahead and baked later.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 8g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
