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Best Mediterranean Vegetable Pasta Bake with Eggplant, Zucchini, Peppers, and Mozzarella – A Colorful & Comforting Family Dinner

Few dishes capture the essence of Mediterranean cooking quite like a pasta bake brimming with vegetables, herbs, and cheese. This Mediterranean Vegetable Pasta Bake is a vibrant, satisfying meal that combines roasted eggplant, zucchini, peppers, and cherry tomatoes with pesto, garlic, and pasta—all topped with gooey mozzarella and Parmesan. It’s everything you want in comfort food: cheesy, saucy, and hearty, but also packed with colorful, nutrient-rich vegetables. The roasted veggies bring out their natural sweetness, while the pesto adds a layer of herby richness. Finished off in the oven until golden and bubbling, this pasta bake is equally suited for weeknight family dinners or a cozy meal shared with friends. The best part? It’s easy to customize. You can swap in your favorite vegetables, use whole wheat pasta for extra fiber, or make it completely vegetarian by keeping it meat-free. Pair it with a crisp salad and crusty bread, and you’ve got a complete meal that celebrates Mediterranean flavors in the most comforting way.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Aromatics
  • 1 Eggplant diced
  • 1 Zucchini diced
  • 1 Red onion sliced
  • 1 Red bell pepper chopped
  • 1 Yellow bell pepper chopped
  • 150 g Cherry tomatoes
  • 2 Garlic cloves minced
  • 1 400 g can Tomatoes
  • 3 tbsp Fresh basil chopped
Pasta
  • 300 g Pasta rigatoni, penne, or fusilli
Condiments
  • 2 tbsp Pesto
Dairy
  • 150 g Mozzarella ball torn into pieces
  • 2 tbsp Parmesan cheese grated
Oils & Seasonings
  • 3 tbsp Olive oil
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot (for boiling pasta)
  • Large Baking Dish (9x13 inch recommended)
  • Cutting board & sharp knife
  • Large Baking Tray (for roasting vegetables)
  • Mixing bowl
  • Wooden spoon or spatula
  • Cheese grater

Method
 

Step 1: Roast the Vegetables
  1. Preheat oven to 400°F (200°C).
  2. Place eggplant, zucchini, peppers, and red onion on a baking tray.
  3. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss.
  4. Roast for 20–25 minutes, stirring once, until tender and lightly caramelized.
Step 2: Cook the Pasta
  1. While vegetables roast, cook pasta in a large pot of salted boiling water until al dente.
  2. Drain and set aside.
Step 3: Build the Sauce
  1. In a skillet, heat 1 tbsp olive oil.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in canned tomatoes and pesto, season with salt and pepper, and simmer for 5–7 minutes.
Step 4: Combine Pasta & Vegetables
  1. In a large mixing bowl, combine pasta, roasted vegetables, tomato sauce, and cherry tomatoes.
  2. Stir in half of the mozzarella and half of the Parmesan.
Step 5: Assemble the Bake
  1. Transfer mixture to a baking dish.
  2. Scatter remaining mozzarella and Parmesan over the top.
Step 6: Bake
  1. Bake for 20 minutes until cheese is melted and golden.
Step 7: Finish with Basil
  1. Remove from oven, sprinkle with fresh basil, and serve hot.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked pasta in portions for up to 2 months.
Reheating: Reheat in the oven at 350°F until warmed through. Add a splash of water or broth if it looks dry.
🥄 Variations
Add Protein: Toss in chickpeas, white beans, or grilled chicken.
Cheese Lovers: Add ricotta or feta for extra richness.
Whole Wheat Option: Use whole wheat pasta for more fiber.
Spicy Kick: Add red pepper flakes to the sauce.
Low-Carb Version: Swap pasta with spiralized zucchini or spaghetti squash.
Extra Greens: Stir in baby spinach or kale before baking.
❓ 10 FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, but roast them straight from frozen to avoid sogginess.
2. What’s the best pasta shape for this bake?
Rigatoni, penne, or fusilli hold sauce well.
3. Can I make this gluten-free?
Yes—use gluten-free pasta.
4. Can I prepare this ahead of time?
Yes, assemble up to 24 hours in advance, then bake when ready.
5. Can I use vegan cheese?
Absolutely—swap mozzarella and Parmesan with vegan alternatives.
6. What if I don’t like eggplant?
Swap it with extra zucchini or mushrooms.
7. Can I use fresh tomatoes instead of canned?
Yes, use about 4–5 fresh tomatoes, chopped, but simmer longer for thicker sauce.
8. How do I keep the bake from drying out?
Make sure pasta is slightly undercooked and sauce is generous.
9. Can I double the recipe?
Yes, but bake in two dishes to ensure even cooking.
10. What sides go best with this dish?
A green salad, garlic bread, or roasted vegetables.
🏁 Conclusion
This Best Mediterranean Vegetable Pasta Bake is colorful, cheesy, and full of fresh flavors. With roasted eggplant, zucchini, peppers, tomatoes, and a cheesy topping, it’s a dish that satisfies both comfort food cravings and your love of wholesome ingredients.
It’s hearty enough for a main dish, versatile enough to adapt to your taste, and perfect for meal prep. Serve it with a crisp salad and crusty bread for a Mediterranean-inspired feast that everyone will love.