Mediterranean Roasted Vegetable Pasta Bake
This Mediterranean Roasted Vegetable Pasta Bake is a hearty and flavorful dish, perfect for a cozy dinner with roasted vegetables and melted cheese.
Equipment
- Large Baking Sheet
- large baking dish
- small bowl
Ingredients
Pasta and Vegetables
- 14 ounces rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 small red onion chopped into thin slices
- 1 large red bell pepper seeds removed, chopped into large chunks
- 1 large orange bell pepper seeds removed, chopped into large chunks
- 1 small zucchini chopped into small chunks
- 1 small eggplant cut into small chunks
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon sweet paprika
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 14 ounces diced fire roasted tomatoes or use regular diced tomatoes
- 16 ounces tomato sauce
- 1 cup feta cheese crumbled
- 1 cup mozzarella cheese shredded
Instructions
Cooking Instructions
- Cook the pasta according to package instructions, to al dente. While the pasta cooks, preheat the oven to 400 degrees F.
- Place the vegetables and garlic on a large non-stick baking sheet and drizzle the olive oil over the vegetables. Use two baking sheets if you find the vegetables are crowded.
- In a small bowl mix together the oregano, basil, thyme, paprika, crushed red pepper flakes, salt and pepper. Sprinkle the spices over the vegetables.
- Roast the vegetables in the oven for 20-25 minutes, or until the vegetables are tender, stirring the vegetables once while they cook. Once done remove from the oven and add the vegetables to a large baking dish.
- Turn down the oven to 350 degrees F. Stir in the diced tomatoes and tomato sauce. Add the pasta and mix well. Top the pasta with the feta cheese and mozzarella cheese.
- Bake in the oven for 20-25 minutes until the cheese is melted and bubbling. Garnish with fresh basil and parsley.
Notes
Store leftover pasta bake in the refrigerator, for up to 3 days. To reheat leftovers place back into a warm oven or microwave. Once cooked and cooled, cover the dish with a double layer of kitchen foil and store in the freezer for up to 3 months. The pasta bake can be reheated in the oven proof dish, straight from frozen, at 350 degrees F. Bake for 1 hour, covered in kitchen foil, to thaw completely and heat through.
Nutrition
Serving: 1servingCalories: 491kcalCarbohydrates: 69gProtein: 20gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 37mgSodium: 1069mgPotassium: 800mgFiber: 8gSugar: 12gVitamin A: 2272IUVitamin C: 67mgCalcium: 302mgIron: 3mg
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