Tasty Mediterranean Vegetable Pasta Bake Recipe
Make the Tasty Mediterranean Vegetable Pasta Bake Recipe now: roast vibrant veg, toss with rigatoni, top with mozzarella and bake.
Ingredients
- 3 tbsp olive oil (I use Colavita extra virgin)
- freshly ground black pepper
- 3 tbsp chopped basil (freshly chopped for best flavor)
- 1 yellow bell pepper
- 1 eggplant (cut into 1-inch cubes)
- 400 grams diced tomatoes
- 1 red onion (cut into wedges)
- 1 zucchini (cut into 1-inch chunks)
- kosher salt
- 2 garlic cloves (minced)
- 1 red bell pepper (cut into 1-inch pieces)
- 150 grams cherry tomatoes
- 300 grams rigatoni pasta
- 2 to 3 tbsp grated Parmesan
- 2 tbsp pesto (store-bought or homemade)
- 150 grams fresh mozzarella (torn into small pieces)
Instructions
Step 1: Preheat and ready the oven
Preheat the oven to a hot 190°C (170°C fan) so it’s ready when the vegetables are assembled; this small act sets the timing for a long, low roast that concentrates sweetness and develops caramelized edges. While the oven comes up to temperature, line or choose a rectangular roasting tin or deep baking dish—this will be your primary vessel from roast through bake, so pick one sturdy enough to go straight from oven to table.
Step 2: Assemble the vegetables in the baking dish
Place the cubed eggplant, 1-inch zucchini chunks, yellow and red bell pepper pieces, and red onion wedges directly into the chosen rectangular baking dish. Scatter the whole cherry tomatoes and add the can or bowl of diced tomatoes nearby for later—arrange them so each piece will brown evenly rather than pile into a single mound.
Step 3: Oil, season and toss
Drizzle the vegetables with extra-virgin olive oil in a small glass cruet, season generously with kosher salt and freshly ground black pepper, and toss everything in the dish until each surface gleams with oil. Sprinkle the minced garlic over the top and scatter a portion of the chopped basil so the fresh herb can roast with the veg and infuse the pan as it browns.
Step 4: Roast until tender and golden
Slide the rectangular dish into the hot oven and roast for about 45 minutes, turning or gently shifting the vegetables twice during cooking so aubergine turns silky, peppers blister and onions caramelize. The milestone here is a mix of tender, browned surfaces, sticky tomato sweetness and concentrated, roasted aromatics—don’t rush this development.
Step 5: Add tomatoes, garlic and basil to finish the roast
After the main roast, add the cherry tomatoes, diced tomatoes, any remaining minced garlic and a handful more fresh chopped basil into the hot pan, stirring to combine so the tomatoes begin to burst and a loose sauce forms. Return to the oven for an extra 10–15 minutes until the sauce is glossy and the tomatoes have partially collapsed into the vegetables.
Step 6: Cook the pasta to al dente
Bring a large pot of well-salted water to a boil and cook the rigatoni until just al dente according to the package instructions. Before draining, scoop out and reserve 4–6 tablespoons of the starchy pasta cooking water; this will be the secret to loosening and integrating the roasted tomato sauce with the pasta.
Step 7: Combine pasta with the roasted vegetable sauce
Drain the rigatoni and add it straight into the rectangular roasting dish with the bubbling roasted vegetables and tomato sauce. Stir thoroughly so the rigatoni picks up the glossy tomato juices; add a splash of the reserved pasta water as needed to make the sauce cling to the pasta rather than sit dry.
Step 8: Build in the cheese and pesto
Tuck torn pieces of fresh mozzarella throughout the pasta and dot 2 tablespoons of pesto across the surface so green streaks and creamy pockets form as the dish finishes. Scatter 2–3 tablespoons of grated Parmesan over the top for a salty crust to form during the final bake.
Step 9: Final bake until melty and bubbling
Return the rectangular dish to the oven for about 10 minutes, watching for the mozzarella to melt into glossy ribbons and the Parmesan to brown in spots. Remove and let the pasta bake cool slightly in the dish so the textures settle and the molten cheeses knit into the rigatoni and roasted vegetables.
Step 10: Serve warm straight from the baking dish
Scoop servings directly from the same rectangular baking dish onto plates, allowing stringy mozzarella, pockets of pesto and bursts of roasted tomato to shine; finish with an extra scatter of fresh basil if you like.
Notes
- Reserve 4–6 tablespoons of pasta water to loosen the sauce.
- Roast vegetables without overcrowding for best caramelization.
- Use high-quality extra-virgin olive oil for depth of flavor.
- Tear mozzarella by hand for uneven melting and pockets of cheese.
- Make ahead by roasting vegetables a day early and finish bake before serving.