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- 300g penne pasta - 1 medium zucchini - 1 medium eggplant - 1 bell pepper, red or yellow - 1 medium red onion - 2 cups fresh spinach leaves - 2 cloves garlic - 1 can (400g) diced tomatoes - 200g ricotta cheese - 150g feta cheese - 100g mozzarella cheese - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish Gather these fresh ingredients. I love using vibrant veggies, as they bring color and flavor. The penne pasta forms a hearty base. The zucchini and eggplant add a nice texture. Red bell pepper adds sweetness, while red onion gives it a mild bite. Spinach packs in nutrients and a lovely green hue. For the cheese lovers, ricotta provides creaminess. Feta adds a tangy taste, and mozzarella creates a gooey top. Olive oil is essential for sautéing; it enriches the dish. Garlic, oregano, and basil add aromatic notes that tie everything together. Salt and pepper enhance the flavors. Make sure to measure accurately for the best results. You can swap some ingredients based on what you have on hand. Feel free to be creative! {{ingredient_image_1}} - Preheat the oven to 180°C (350°F). - Cook the pasta until al dente. Start by boiling water in a large pot. Add salt for flavor. Toss in the penne pasta. Follow the package instructions to cook it just right. Al dente means firm but not hard. Drain it and set it aside. - Heat olive oil and add diced zucchini, eggplant, bell pepper, and red onion. - Add minced garlic and sauté until fragrant. Next, grab a large skillet and heat some olive oil. Add the diced zucchini, eggplant, bell pepper, and red onion. Let them cook for about 5-7 minutes. This helps the veggies get soft and tasty. Then, stir in minced garlic for a minute. You’ll know it’s ready when the kitchen smells amazing. - Stir in tomatoes, spinach, herbs, salt, and pepper. - Combine the sautéed veggies with pasta and ricotta cheese. Now, mix in the diced tomatoes and fresh spinach. Sprinkle in oregano, basil, salt, and pepper. Let this simmer for about 5 minutes. The spinach will wilt and the flavors will blend. Next, combine the sautéed veggies with the cooked pasta. Add ricotta cheese for creaminess. Stir until everything is well mixed. - Transfer to a baking dish, topping with feta and mozzarella. - Cover and bake for 25 minutes, then uncover and bake until bubbly. Pour the pasta mixture into a greased baking dish. Top it with crumbled feta and shredded mozzarella. Cover the dish with foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and let it bake for another 10-15 minutes. You want it bubbling and golden brown. This step-by-step guide makes it easy to create a Mediterranean vegetable pasta bake. Each part builds flavor and texture, making a dish you'll love. - How to achieve perfectly al dente pasta: Boil salted water and add your pasta. Follow the package time but check one minute early. It should be firm yet tender. Drain and rinse it with cold water to stop cooking. - Ensuring even vegetable cooking: Cut your vegetables into similar-sized pieces. This helps them cook at the same rate. Stir often while sautéing to avoid burning. Cook until they are soft but still colorful. - Adding extra herbs or spices: Fresh herbs like thyme or parsley can boost flavor. You can also add a pinch of red pepper flakes for heat. Experiment to find your perfect blend. - Choosing different cheese options: Try goat cheese for a tangy taste or a mix of cheeses for depth. Using a sharp cheese can give a bold flavor. Mix and match to suit your taste. - Pairing with salads and sides: A fresh salad with lemon vinaigrette complements the pasta bake well. Grilled vegetables or crusty bread also make great sides. Choose light options to balance the dish. - Presentation tips for a beautiful serving: Serve directly from the dish for a rustic look. Drizzle with olive oil and sprinkle fresh herbs on top. This adds color and makes it look inviting. Pro Tips Use Seasonal Vegetables: Opt for vegetables that are in season for the freshest flavors and best texture. Experiment with Cheeses: Try adding different types of cheese such as goat cheese or provolone for a unique twist. Add Protein: For a heartier dish, consider adding grilled chicken or chickpeas for extra protein and flavor. Make it Ahead: This dish can be prepared in advance and stored in the fridge, making it perfect for meal prep. {{image_2}} You can boost your Mediterranean Vegetable Pasta Bake with protein. Grilled chicken adds a savory touch. Just slice it and mix it into the pasta. If you prefer plant-based options, try tofu. Firm tofu works well; just cube it and sauté with the veggies. Beans and lentils are also great choices. They add texture and nutrition. Chickpeas or black beans can mix into your dish. Lentils cook quickly and blend well with the sauce. Feel free to swap vegetables in the recipe. Carrots and broccoli can add crunch and color. You can also try artichokes or mushrooms for a different flavor. Seasonal vegetables, like asparagus in spring or squash in fall, work nicely. Mixing in your favorite vegetables makes the dish personal. Look for what is fresh at the market. The more variety you add, the more colorful and tasty your bake will be. If you need a gluten-free option, choose gluten-free pasta. Many brands offer tasty alternatives made from rice or lentils. You won't lose any flavor! For those avoiding dairy, vegan cheese is a great option. Nutritional yeast can also add a cheesy flavor without the dairy. Many brands make vegan mozzarella that melts well. Enjoy your dish while meeting your dietary needs! Store any leftover Mediterranean Vegetable Pasta Bake in an airtight container. To keep it fresh, place it in the fridge. It stays good for about 3 to 4 days. You can freeze the pasta bake for future meals. Let it cool completely before placing it in a freezer-safe container. It lasts for up to 2 to 3 months in the freezer. To thaw, move it to the fridge overnight. For reheating, bake it at 180°C (350°F) for about 20 to 30 minutes. Make sure it's heated all the way through before serving. Enjoy your tasty meal later! I recommend using penne pasta. It holds sauce well and adds a nice bite. You can also use fusilli or rigatoni for a fun twist. These shapes catch the veggies and sauce, giving you more flavor in each bite. Yes, you can make this dish ahead of time. Cook the pasta and veggies, then mix them with cheese. Store it in the fridge for up to two days. When ready, just bake it. This saves time and makes dinner easy! If you want some heat, add red pepper flakes. You can also use diced jalapeños or hot sauce. Start with a little, then taste. You can always add more spice if needed. Balance is key to keep it tasty! Absolutely! This bake is very flexible. For a vegetarian option, skip the meat and focus on veggies. To make it gluten-free, use gluten-free pasta. For a vegan twist, swap the cheeses for vegan alternatives. Everyone can enjoy this dish! This blog post shared a delicious recipe for Mediterranean Vegetable Pasta Bake. You learned about the key ingredients, steps to create the dish, and helpful tips for perfecting it. We also explored different variations and storage methods. Whether you want to add protein or change up the veggies, this dish is easy to customize. Cooking can be fun and rewarding, so dive in and enjoy!

Mediterranean Vegetable Pasta Bake

A hearty and flavorful pasta bake packed with Mediterranean vegetables and cheeses.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 300 g penne pasta (or any pasta of choice)
  • 1 medium zucchini, diced
  • 1 medium eggplant, diced
  • 1 medium bell pepper (red or yellow), diced
  • 1 medium red onion, chopped
  • 2 cups fresh spinach leaves
  • 2 cloves garlic, minced
  • 1 can (400g) diced tomatoes
  • 200 g ricotta cheese
  • 150 g feta cheese, crumbled
  • 100 g mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 180°C (350°F).
  • In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the diced zucchini, eggplant, bell pepper, and chopped red onion. Sauté for about 5-7 minutes, until the vegetables begin to soften.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the diced tomatoes, spinach, oregano, basil, salt, and pepper. Allow the mixture to simmer for 5 minutes, until the spinach wilts and the flavors meld together.
  • In a large bowl, combine the cooked pasta, sautéed vegetable mixture, and ricotta cheese. Mix well until everything is evenly coated.
  • Transfer the pasta mixture to a greased baking dish. Sprinkle the crumbled feta and shredded mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Serve the pasta bake directly from the dish with a side salad. Drizzle with extra olive oil and a sprinkle of fresh herbs for added color and flavor.
Keyword Mediterranean, pasta, vegetable bake