Easy Italian Vegetable Pasta Bake
Dive into comfort with this Easy Italian Vegetable Pasta Bake, a perfect blend of wholesome ingredients and classic Mediterranean flavors. This hearty dish combines tender pasta with a medley of sautéed zucchini, red bell pepper, and eggplant, all enveloped in a rich tomato sauce infused with garlic, oregano, and basil. Topped generously with gooey melted mozzarella and a sprinkle of Parmesan, it’s baked to golden perfection for a satisfying, cheesy finish. Ready in under an hour, this vegetarian pasta bake is ideal for busy weeknights or a cozy family dinner. Garnish with fresh basil for an extra burst of flavor and serve alongside a crisp green salad or garlic bread for a complete Italian feast. Keywords: Italian vegetable pasta bake, easy vegetarian dinner, cheesy pasta casserole.
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Recipe Information
Ingredients
- 300 g Pasta (penne or rigatoni)
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 large Zucchini, diced
- 1 large Red bell pepper, diced
- 1 medium Eggplant, diced
- 400 g Canned diced tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 200 g Shredded mozzarella cheese
- 50 g Grated Parmesan cheese
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta in a large pot of salted boiling water until al dente according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the zucchini, red bell pepper, and eggplant to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
Combine the cooked pasta with the vegetable tomato sauce in a large mixing bowl. Toss until well coated.
Transfer the pasta and vegetable mixture to a greased 9x13-inch (23x33 cm) baking dish.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbling with light golden spots.
Remove from the oven and allow the pasta bake to rest for 5 minutes before serving.
Garnish with fresh basil leaves if desired and serve hot. Enjoy!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 35.9 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2244 mg | 173% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2635 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
