What types of pasta work best for a Mediterranean vegetable pasta bake?

You can use a variety of pasta shapes for a Mediterranean vegetable pasta bake, such as penne, rigatoni, fusilli, or shells. Whole wheat pasta offers added fiber, while chickpea or red lentil pasta provides extra protein. Choose a pasta that holds sauce well and can withstand baking without becoming mushy.

Can I swap out the vegetables in this pasta bake recipe?

Yes, the recipe is flexible with vegetables. Alongside traditional Mediterranean veggies like zucchini, bell peppers, and eggplant, you can add or substitute mushrooms, spinach, broccoli, or green beans based on what you have or prefer. Just roast the vegetables beforehand to ensure they cook evenly.

How should I store and reheat leftover Mediterranean pasta bake?

Store any leftover pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave for a quick option or bake in an oven at 350°F (175°C) for about 15-20 minutes until warmed through. Cover with foil to prevent drying out.

Is this pasta bake suitable for making ahead of time or freezing?

Yes, you can prepare the pasta bake ahead by roasting vegetables and assembling the dish, then refrigerating it until ready to bake. For freezing, cook and cool the entire pasta bake, cover tightly with foil or plastic wrap, and freeze for up to 3 months. Reheat from frozen in the oven at 350°F for about an hour.

What cheeses pair well with Mediterranean vegetable pasta bake?

Common cheeses include crumbled feta and shredded mozzarella, which add creaminess and tang. You can also use parmesan for a sharper flavor or cheddar for richness. Mixing cheeses can create a balanced taste and enhance the dish’s texture when melted.

Mediterranean Vegetable Pasta Bake Recipe With Fresh Herbs

Name: Mediterranean Vegetable Pasta Bake
Prep time: PT-495455H47M44S
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: – 400 grams rigatoni pasta; – 4 tablespoons extra virgin olive oil; – 3 cloves minced garlic; – 1 medium red onion; – 1 red bell pepper; – 1 orange bell pepper; – 1 medium zucchini; – 1 medium eggplant; – 1 teaspoon dried oregano; – 1 teaspoon dried basil; – 1 teaspoon dried thyme; – 1 teaspoon sweet paprika; – ¼ teaspoon crushed red pepper flakes; – 1 teaspoon sea salt; – ½ teaspoon black pepper; – 400 grams canned diced fire roasted tomatoes or regular diced tomatoes; – 250 milliliters tomato sauce; – 100 grams crumbled feta cheese; – 150 grams shredded mozzarella cheese

Ingredients

– 400 grams rigatoni pasta

– 4 tablespoons extra virgin olive oil

– 3 cloves minced garlic

– 1 medium red onion

– 1 red bell pepper

– 1 orange bell pepper

– 1 medium zucchini

– 1 medium eggplant

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1 teaspoon dried thyme

– 1 teaspoon sweet paprika

– ¼ teaspoon crushed red pepper flakes

– 1 teaspoon sea salt

– ½ teaspoon black pepper

– 400 grams canned diced fire roasted tomatoes or regular diced tomatoes

– 250 milliliters tomato sauce

– 100 grams crumbled feta cheese

– 150 grams shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

1-Start by cooking 400 grams of rigatoni pasta until it’s al dente, following the package instructions, and preheat your oven to 200°C (400°F) for roasting. While the pasta boils, chop up the vegetables including the red onion, bell peppers, zucchini, and eggplant, then mix them with minced garlic on a baking sheet.

2-Drizzle the veggies with 4 tablespoons of extra virgin olive oil and season with dried oregano, basil, thyme, sweet paprika, crushed red pepper flakes, sea salt, and black pepper. Roast them for 20-25 minutes, stirring halfway through, until they turn tender and flavorful. Once done, transfer the roasted vegetables to a baking dish, lower the oven to 175°C (350°F), and stir in the diced tomatoes, tomato sauce, and the cooked pasta for a hearty mix.

3-Top everything with 100 grams of crumbled feta and 150 grams of shredded mozzarella cheese, then bake for another 20-25 minutes until the cheese melts and gets golden. Let it rest for a few minutes after baking, and garnish with fresh basil and parsley for a finishing touch. This method ensures a balanced dish with about 491 calories per serving, packed with vitamins and minerals.

Notes

🌶️ Adjust red pepper flakes to control the heat level.
🧀 Use a mix of cheeses or add Parmesan for extra flavor.
🥒 Roast vegetables evenly by stirring halfway through baking to prevent burning.

Author: Brandi Oshea
Prep Time: 15 minutes
Roasting and baking time: 45 to 50 minutes
Category: Main Course
Method: Baking and roasting
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 491