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This Mediterranean vegetable pasta bake is a hearty, vibrant dish loaded with roasted vegetables, savory herbs, and melted cheese. It’s perfect for comforting weeknight dinners, meal prep, or serving a crowd while keeping things fresh and nutritious.

Ingredients

  • 12 oz pasta (penne, fusilli, or rigatoni)
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 2 bell peppers (any color), chopped
  • 1 cup cherry tomatoes or 1 can chopped tomatoes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/3 cup black olives or Kalamata olives, pitted and sliced
  • 2 cups tomato pasta sauce or marinara
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil leaves, for garnish
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Cook the pasta until just al dente, then drain and set aside.
  3. In a large skillet or on a sheet pan, toss chopped zucchini, bell peppers, and red onion with olive oil, garlic, oregano, and basil. Roast or sauté until softened and lightly golden.
  4. In a large bowl, combine the cooked pasta, roasted vegetables, olives, and tomato sauce. Season with salt and pepper to taste.
  5. Pour the mixture into the greased baking dish and top with shredded mozzarella and Parmesan if using.
  6. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
  7. Remove from oven and let cool slightly. Garnish with fresh basil before serving.

Notes

  • Use feta or goat cheese for a more Mediterranean twist.
  • Add chickpeas or cooked lentils for extra protein.
  • Make it vegan by using dairy-free cheese or omitting cheese.
  • Swap or add veggies like eggplant or spinach.
  • Add red pepper flakes for a spicy version.

Nutrition

Find it online: https://recipesbyliza.com/mediterranean-vegetable-pasta-bake/