Name: Mediterranean Roasted Vegetable Pasta Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 14 ounces rigatoni pasta; 2 tablespoons extra virgin olive oil; 4 cloves garlic (minced); 1 small red onion (chopped into thin slices); 1 red bell pepper (seeds removed, chopped into large chunks); 1 orange bell pepper (seeds removed, chopped into large chunks); 1 small zucchini (chopped into small chunks); 1 small eggplant (cut into small chunks); 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon sweet paprika; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 14 ounce can of diced fire roasted tomatoes; 16 ounce can tomato sauce; 1 cup feta cheese (crumbled); 1 cup mozzarella cheese (shredded)

Description

Mediterranean Roasted Vegetable Pasta Bake is a vibrant, hearty dish that brings the flavors of the Mediterranean right to your table. This delightful bake features tender rigatoni pasta layered with an assortment of roasted vegetables, including zucchini, bell peppers, and eggplant, all enveloped in a rich tomato sauce and topped with creamy feta and mozzarella cheese. Perfect for any gathering or a cozy family dinner, this dish is not only comforting but also a great way to incorporate more vegetables into your diet. The warm spices and fresh herbs create an explosion of flavor in every bite, making it a favorite among both kids and adults.

Ingredients

Scale

14 ounces rigatoni pasta
2 tablespoons extra virgin olive oil
4 cloves garlic (minced)
1 small red onion (chopped into thin slices)
1 red bell pepper (seeds removed, chopped into large chunks)
1 orange bell pepper (seeds removed, chopped into large chunks)
1 small zucchini (chopped into small chunks)
1 small eggplant (cut into small chunks)
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/8 teaspoon black pepper
14 ounce can of diced fire roasted tomatoes
16 ounce can tomato sauce
1 cup feta cheese (crumbled)
1 cup mozzarella cheese (shredded)

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Instructions

Preheat your oven to 400°F (200°C).
Cook the rigatoni according to package instructions until al dente.
Toss chopped vegetables and minced garlic on a non-stick baking sheet with olive oil.
In a small bowl, mix dried oregano, basil, thyme, paprika, sea salt, and black pepper. Sprinkle over veggies.
Roast in the oven for 20–25 minutes until tender; stir halfway through.
Lower the oven temperature to 350°F (175°C). Combine roasted vegetables with diced tomatoes and tomato sauce in a large baking dish.
Stir in cooked pasta and top with crumbled feta and mozzarella.
Bake for another 20–25 minutes until the cheese melts and is bubbly.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 6g
Sodium: 680mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 15g
Cholesterol: 35mg