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Mediterranean Vegetable Pasta Bake

Mediterranean Vegetable Pasta Bake: Comforting & Nutritious Delight

Enjoy a comforting Mediterranean Vegetable Pasta Bake, a delightful meal featuring vibrant vegetables and hearty pasta in rich tomato sauce.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 grams Pasta (rigatoni or penne) Sturdy shapes that won't get mushy.
For the Roasted Veggies
  • 2 cups Bell Peppers Any color you have on hand.
  • 1 medium Eggplant Salt beforehand to draw out bitterness.
  • 2 medium Zucchini Cut into thick slices to prevent overcooking.
  • 1 large Onion Can swap for shallots for a sweeter note.
For the Tomato Sauce
  • 1 cup Cherry Tomatoes Substitute with fresh tomatoes if preferred.
  • 400 grams Canned Chopped Tomatoes Essential for a robust sauce.
  • 3 cloves Garlic Fresh garlic key to enhancing flavor.
  • 1 bunch Fresh Basil Use dried if fresh not available.
For the Cheesy Topping
  • 200 grams Mozzarella Cheese Choose whole milk for creaminess.
  • 2 tablespoons Pesto Optional, enhances flavor depth.
  • 50 grams Parmesan Cheese Nutritional yeast is a good vegan alternative.

Equipment

  • roasting dish
  • Large pot

Method
 

Step-by-Step Instructions for Mediterranean Vegetable Pasta Bake
  1. Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.
  2. Chop your bell peppers, eggplant, zucchini, and onion into bite-sized pieces. Place in a roasting dish and drizzle with olive oil, seasoning with salt and pepper.
  3. Roast the vegetables for 45 minutes in the preheated oven, turning twice during cooking.
  4. After roasting, stir in cherry tomatoes, canned chopped tomatoes, minced garlic, and fresh basil. Return to the oven for an additional 10-15 minutes.
  5. Cook your rigatoni or penne in salted boiling water for about 8-10 minutes, or until al dente. Reserve 4-6 tablespoons of the starchy cooking water.
  6. Combine the drained pasta with the roasted vegetable mixture and pour in the reserved pasta water.
  7. Fold in mozzarella cheese and pesto (if using), then spread in the roasting dish, sprinkling with grated Parmesan.
  8. Bake for another 10 minutes until cheese is melted, bubbling, and golden.
  9. Allow to cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

This dish is versatile and can be customized with any seasonal vegetables you have on hand.

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