Welcome to the Mediterranean Flavor Fiesta!
Hey there! Are you ready to dive into a delicious and comforting meal that’s both healthy and meatless? I absolutely love this Mediterranean Vegetable Pasta Bake because it’s not only colorful and packed with nutrients, but it’s also super easy to prepare. You can whip this dish up for a busy weeknight dinner, or impress guests at your next gathering. Trust me, it’s a hit every time!
Nutritional Benefits of This Bake
Making this Mediterranean Vegetable Pasta Bake is a great way to sneak in a bunch of veggies into one satisfying meal! The zucchini brings hydration and vitamins, while cherry tomatoes give you a boost of antioxidants. Broccoli adds a nice crunch and is a fantastic source of vitamin C and fiber. Plus, mushrooms and bell peppers contribute their own unique health benefits. And if you’re mindful about your cheese portions, this bake can easily fit into a balanced diet.
Fun Variations to Try
- Whole Grain Pasta: Switch to whole grain or gluten-free pasta if that’s more your style! It’ll add more fiber and enhance the dish’s health benefits.
- Seasonal Veggies: Feel free to toss in other seasonal vegetables like spinach, eggplant, or asparagus for variety!
- Flavor Boost: Want to spice it up? Add some red pepper flakes for a kick, or sprinkle some feta cheese for a salty tang.
Your Easy Mediterranean Vegetable Pasta Bake Recipe
Ingredients
- 8 ounces pasta (penne or rigatoni)
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 1 bell pepper (red or yellow), diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups marinara sauce (or tomato sauce)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Olive oil for drizzling
Instructions
- Preheat your oven: Start by setting your oven to 375°F (190°C).
- Prepare the pasta: Cook the pasta according to the package instructions until it’s al dente. Once it’s done, drain the pasta and set it aside.
- Mix the vegetables: In a large mixing bowl, toss together the diced zucchini, halved cherry tomatoes, broccoli florets, sliced mushrooms, and diced bell pepper.
- Season it up: Add in the minced garlic, dried oregano, dried basil, salt, and pepper. Drizzle a little olive oil over the veggies and give everything a good toss until it’s all well coated and combined.
- Layer it: In a large baking dish, first layer in the cooked pasta, then add the vegetable mixture on top. Pour in the marinara sauce and stir gently to combine everything evenly.
- Top it off: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese generously over the top. Who doesn’t love an ooey-gooey cheesy layer?
- Cover and bake: Cover the baking dish with aluminum foil and pop it in the oven for 25 minutes.
- Final bake: After 25 minutes, carefully remove the foil and let it bake for another 15-20 minutes until the cheese is bubbly and golden brown.
- Cool and serve: Once it’s baked, take it out of the oven and let it cool for a few minutes before serving. If you like, you can garnish with fresh herbs like basil or parsley!
Helpful Tips for Success
- For creamier pasta, you can mix in a few tablespoons of cream cheese or ricotta cheese before layering.
- If you have leftover veggies in the fridge, this recipe is perfect for using them up! Just toss them in.
- This dish freezes well! Store any leftovers in an airtight container for up to 3 months. Just reheat in the oven.
Equipment Needed
Here’s a quick rundown of everything you’ll need for this recipe:
- A large pot for boiling pasta
- A colander for draining pasta
- A large mixing bowl for combining veggies and seasonings
- A large baking dish (9×13 inches works great)
- A spatula for stirring everything together
- Aluminum foil to cover the dish while baking
Frequently Asked Questions
- Can I use other types of pasta? Absolutely! Feel free to use your favorite shape. Just adjust the cooking time according to the package instructions.
- Is this dish vegan-friendly? Yes, you can easily make it vegan by omitting the cheese or using plant-based cheese alternatives.
- How should I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 4 days.
- Can I prepare this dish ahead of time? Yes! You can assemble the dish beforehand and keep it in the fridge for a day before baking it.
- Is there a substitute for marinara sauce? Definitely! You can use pesto, alfredo, or even a homemade tomato sauce if you prefer.
Join the Cooking Fun!
If you try out this Mediterranean Vegetable Pasta Bake, I’d love to hear how it turns out for you! Don’t forget to follow me on Pinterest for more delicious, easy recipes that will keep you inspired in the kitchen!
