This Mediterranean vegetable pasta bake is a vibrant, hearty, and wholesome dish packed with roasted vegetables, herbs, and melted cheese. I love this recipe because it’s simple, satisfying, and brings all the bold, sun-soaked flavors of the Mediterranean straight to my kitchen. It’s perfect for weeknight dinners, meal prep, or even serving a crowd.
Why You’ll Love This Recipe
I love how this pasta bake is both comforting and nourishing. It’s filled with colorful veggies like zucchini, bell peppers, and tomatoes, and baked with a rich tomato sauce and bubbly cheese on top. It’s a great way for me to use up leftover vegetables, and I can easily make it vegetarian or vegan. The flavors are bold, earthy, and just a little tangy from the Mediterranean herbs and olives. I always feel good after enjoying a bowl of this.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (penne, fusilli, or rigatoni work well)
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Zucchini
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Red onion
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Bell peppers (any color)
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Cherry tomatoes or canned chopped tomatoes
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Olive oil
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Garlic
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Dried oregano
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Dried basil
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Black olives or Kalamata olives (pitted and sliced)
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Tomato pasta sauce or marinara
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Mozzarella cheese (shredded)
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Parmesan cheese (optional)
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Fresh basil (for garnish)
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Salt and pepper
Directions
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I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.
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I cook the pasta until just al dente, then drain and set it aside.
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In a large skillet or sheet pan, I toss the chopped zucchini, bell peppers, and red onion with olive oil, garlic, oregano, and basil. I roast them in the oven or sauté until softened and lightly golden.
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I mix the roasted vegetables with the pasta, olives, and tomato sauce in a large bowl.
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I pour everything into the baking dish and top it with shredded mozzarella (and Parmesan, if using).
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I bake it uncovered for 20–25 minutes until the cheese is melted and bubbly.
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Once it’s done, I let it cool slightly before serving, topped with fresh basil.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: Around 45 minutes
Variations
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I sometimes add crumbled feta or goat cheese instead of mozzarella for a more authentic Mediterranean flavor.
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For extra protein, I stir in chickpeas or cooked lentils.
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To make it vegan, I use dairy-free cheese or simply leave out the cheese altogether—it’s still flavorful.
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I’ve used eggplant and spinach in place of or in addition to the other vegetables.
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For a spicy kick, I add a pinch of red pepper flakes to the tomato sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. For the oven, I cover the dish with foil and warm at 350°F (175°C) for about 15–20 minutes. If I freeze it, I let it cool completely, wrap it tightly, and freeze for up to 2 months. I thaw overnight in the fridge and bake until heated through.
FAQs
Can I make this pasta bake ahead of time?
Yes, I assemble it fully (without baking), cover it, and store it in the fridge for up to 24 hours. Then I bake it when ready.
What kind of pasta works best?
I usually use short pasta like penne, rigatoni, or fusilli because they hold the sauce well and bake evenly.
Can I make it without cheese?
Absolutely. I’ve made it without cheese before and the roasted vegetables and herbs still provide tons of flavor.
Is this dish gluten-free?
It can be. I just use gluten-free pasta and double-check that my sauce and cheese are gluten-free.
Can I add meat to this recipe?
Yes. I’ve added cooked chicken, turkey sausage, or even ground beef for a heartier version.
Conclusion
This Mediterranean vegetable pasta bake is one of my favorite comfort meals that doesn’t feel heavy. It’s full of fresh, colorful ingredients and layered with flavor. Whether I’m making it for my family or meal prepping for the week, it always turns out delicious—and it’s easy to customize with whatever veggies I have on hand.
