Ingredients
- Pasta (Penne or Rigatoni)Choose a robust, textured pasta shape that can capture and hold the thick tomato sauce and small vegetable pieces effectively.
- Crushed TomatoesSelect high-quality canned crushed tomatoes as they form the essential base of the sauce, providing both richness and acidity.
- Vegetable BrothUse a good quality, low-sodium vegetable broth to thin the sauce slightly and prevent the pasta bake from drying out during the cooking process.
- Eggplant and ZucchiniDice these vegetables uniformly to ensure even cooking and roasting, which brings out their inherent sweetness and texture.
- Red and Yellow Bell PeppersThese add crucial color and a sweet counterpoint to the savory elements; roasting them slightly enhances their natural sugars.
- Red Onion and GarlicThe aromatic base of the entire dish; the red onion softens beautifully during the roast, and fresh garlic provides essential warmth.
- Feta CheeseCrumbled feta offers a signature salty tanginess that melts slightly into the sauce, defining the Mediterranean flavor profile.
- Mozzarella CheeseFreshly shredded mozzarella ensures a beautiful golden top crust and that desirable gooey, stringy cheese pull when served.
- Olive Oil and HerbsHigh-quality extra virgin olive oil is necessary for roasting and flavor, complemented by dried oregano, basil, and a pinch of chili flakes for depth.
Instructions
- Step 1: Prepare and Roast the VegetablesPreheat your oven to 425°F (220°C). Toss the diced eggplant, zucchini, red onion, and bell peppers with three tablespoons of olive oil, salt, pepper, and half of the dried oregano. Spread the vegetables in a single layer on a large baking sheet and roast for 18 minutes until tender and lightly browned.
- Step 2: Cook the Pasta and Build the SauceWhile the vegetables roast, cook the penne or rigatoni in salted water until it is very firm, approximately five to six minutes. Drain the pasta immediately. In a large saucepan, warm the crushed tomatoes, vegetable broth, remaining oregano, basil, and minced garlic over medium heat for five minutes, stirring frequently.
- Step 3: Combine Ingredients for BakingRemove the roasted vegetables from the oven and reduce the oven temperature to 375°F (190°C). In a very large bowl, combine the drained, undercooked pasta, the warm tomato sauce, and the roasted vegetables. Gently fold in the crumbled feta cheese and chili flakes until everything is evenly coated in the sauce.
- Step 4: Top and Bake to PerfectionPour the pasta mixture into a standard 9×13 inch (23×33 cm) baking dish. Sprinkle the surface evenly with the shredded mozzarella cheese. Bake for 25 to 30 minutes, or until the mozzarella is fully melted, bubbly, and the top has achieved a beautiful golden-brown color.
- Step 5: Rest and ServeAllow theBest Mediterranean Vegetable Pasta Baketo rest for at least 10 minutes after removing it from the oven. This crucial resting period allows the sauce to thicken and settle, preventing the dish from falling apart when you serve it. Transfer to plates and drizzle with a little extra virgin olive oil and fresh parsley for the perfect finishing touch.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; for best texture, ensure the bake is completely cool before sealing to prevent condensation and mushy pasta.
- When reheating individual portions, add a splash of vegetable broth or water before microwaving or baking (covered with foil) to introduce moisture and prevent the pasta from drying out.
- Balance the richness of the bake by serving alongside a crisp side salad—a simple arugula and lemon vinaigrette offers an excellent acidic contrast to the savory tomatoes and creamy feta.
- Chef's Tip: Ensure you truly undercook the pasta (5-6 minutes) before combining, as it will finish cooking to a perfect al dente while fully absorbing the rich sauce during the final 30-minute bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American