The first time I made this Mediterranean veggie pasta bake, I was looking for a way to use up a ton of summer veggies from my garden. What came out of the oven was pure magic—bubbling layers of pasta, roasted vegetables, and a cheesy, golden crust that had everyone at the table going back for seconds. I knew I had to share this recipe with you because it’s too good to keep to myself!
This dish is not just a feast for the taste buds; it’s also a celebration of Mediterranean flavors. Think juicy tomatoes, briny olives, aromatic garlic, and fresh herbs—all baked together with tender pasta and melty cheese. It’s hearty, satisfying, and surprisingly simple to make. Whether you’re feeding a crowd or prepping meals for the week, this pasta bake is bound to become a staple in your kitchen.
So, if you’re craving something comforting yet light, loaded with veggies, and bursting with flavor, this Mediterranean veggie pasta bake is the recipe you’ve been looking for. Let’s get cooking!
Why You’ll Love This Recipe
- Quick & Easy: With just 20 minutes of prep time, you can have this dish ready for the oven. Perfect for weeknight dinners or meal prep!
- Healthy & Flavorful: Packed with a rainbow of veggies and inspired by the bold, fresh flavors of the Mediterranean.
- Crowd-Pleaser: This pasta bake is loved by kids and adults alike. It’s comfort food with a healthy twist!
- Customizable: You can easily adapt it to suit your dietary needs or what you have on hand.
- Make-Ahead Friendly: Prepare it in advance and bake it when you’re ready—it’s a lifesaver for busy days.
What sets this recipe apart is its perfect balance of flavors. The roasted veggies add a caramelized sweetness, the olives and feta bring a salty tang, and the herbs tie everything together beautifully. Plus, the golden, cheesy topping is the cherry on top—who can resist that?
What Ingredients You Will Need
This Mediterranean veggie pasta bake uses simple, wholesome ingredients that pack a ton of flavor. Here’s what you’ll need:
- Pasta: 12 oz (340 g) of penne or rigatoni works best, but feel free to use any short pasta you like.
- Zucchini: 1 medium, diced.
- Bell Peppers: 2 (any color), chopped into bite-sized pieces.
- Cherry Tomatoes: 2 cups, halved.
- Red Onion: 1 small, thinly sliced.
- Olives: 1/2 cup, pitted and sliced (I love Kalamata olives for their bold flavor).
- Garlic: 3 cloves, minced.
- Olive Oil: 3 tablespoons, divided.
- Feta Cheese: 1/2 cup, crumbled.
- Shredded Mozzarella: 1 cup, for that irresistible melted topping.
- Dried Oregano: 1 teaspoon.
- Dried Basil: 1 teaspoon.
- Salt and Pepper: To taste.
- Fresh Parsley: For garnish (optional, but so pretty!).
Feel free to swap or add veggies based on what you have. Eggplant, spinach, or even artichoke hearts would be fantastic additions!
Equipment Needed
- Large Pot: For cooking the pasta.
- Large Mixing Bowl: To toss the pasta and veggies together.
- Baking Dish: A 9×13-inch (or equivalent) dish works perfectly.
- Sharp Knife: For chopping veggies.
- Cutting Board: A sturdy one is always handy.
- Aluminum Foil: To cover the dish while baking (optional).
If you don’t have a baking dish, a deep oven-safe skillet will do the trick. Trust me, I’ve made this in all kinds of pans, and it always turns out great!
Preparation Method
- Cook the pasta: Boil the pasta in salted water until al dente (about 1-2 minutes less than package instructions). Drain and set aside.
- Roast the veggies: Preheat your oven to 400°F (200°C). Toss the zucchini, bell peppers, cherry tomatoes, and red onion with 2 tablespoons of olive oil, oregano, basil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes or until tender and slightly caramelized.
- Mix it all together: In a large mixing bowl, combine the cooked pasta, roasted veggies, olives, minced garlic, and crumbled feta. Drizzle with the remaining olive oil and toss until everything is evenly coated.
- Assemble the bake: Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the shredded mozzarella on top.
- Bake: Reduce the oven temperature to 375°F (190°C). Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is golden and bubbly.
- Garnish and serve: Let the pasta bake cool for a few minutes before garnishing with fresh parsley. Serve warm and enjoy!
Cooking Tips & Techniques
- Don’t overcook the pasta: It will continue to cook in the oven, so keep it slightly underdone.
- Spread the veggies out: When roasting, give the veggies plenty of space so they caramelize instead of steaming.
- Use high-quality olives: Kalamata or Castelvetrano olives add the best flavor.
- Customize the cheese: For a stronger flavor, try adding Parmesan or Gruyere to the mix.
- Make it spicy: Add a pinch of red pepper flakes for a little heat.
Variations & Adaptations
- Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Vegan-Friendly: Swap the feta and mozzarella for plant-based cheese and skip the Parmesan.
- Protein Boost: Add cooked chickpeas or shredded rotisserie chicken for extra protein.
- Low-Carb: Replace the pasta with zucchini noodles or spaghetti squash.
- Seasonal Twist: Use roasted butternut squash and kale in the fall or asparagus and peas in the spring.
One time, I added sun-dried tomatoes and artichoke hearts, and it was a game-changer. Don’t be afraid to get creative!
Serving & Storage Suggestions
This Mediterranean veggie pasta bake is best served warm, straight from the oven. Pair it with a crisp green salad and a side of garlic bread for a complete meal. A glass of chilled white wine wouldn’t hurt either!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop a portion into the microwave or cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through.
Want to freeze it? Assemble the dish but don’t bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as directed.
Nutritional Information & Benefits
This pasta bake is packed with nutrients from the vegetables and olive oil. It’s a good source of fiber, vitamins, and antioxidants, thanks to the zucchini, tomatoes, and peppers. Feta cheese adds a dose of calcium, and the olives contribute heart-healthy fats.
Per serving (based on 6 servings), you’ll get approximately:
- Calories: 350
- Protein: 12g
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 6g
It’s a comforting, veggie-packed meal that feels indulgent but is actually quite wholesome!
Conclusion
This Mediterranean veggie pasta bake is a recipe you’ll want to keep in your back pocket for all occasions. It’s simple, delicious, and endlessly customizable. Whether you’re preparing a casual family dinner or impressing guests, it’s guaranteed to be a hit.
I love this recipe because it’s a little taste of the Mediterranean in every bite. The combination of roasted veggies, tender pasta, and melty cheese is pure comfort. I hope it becomes a favorite in your home too!
If you give this recipe a try, I’d love to hear about it! Leave a comment below, share it with your friends, or tag me on social media. Happy cooking!
FAQs
Can I use whole wheat pasta?
Yes! Whole wheat pasta works beautifully in this recipe and adds a nutty flavor along with extra fiber.
Can I make this dish ahead of time?
Absolutely. You can assemble the pasta bake and refrigerate it for up to 24 hours before baking.
What’s the best way to reheat leftovers?
Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.
Can I add meat to this recipe?
Of course! Cooked ground turkey, chicken, or even sausage would be delicious additions.
What’s a good substitute for feta cheese?
If you’re not a fan of feta, you can use goat cheese or even ricotta as a creamy alternative.
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