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Dinner / Mediterranean

Mediterranean Vegetable Pasta Bake

Penne, zucchini, eggplant and peppers bake in oregano-tomato sauce under vegetarian mozzarella. An easy-to-share vegetable pasta dinner.

Vegetarian

By Vegetarian Recipes Kitchen · Updated

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Mediterranean Vegetable Pasta Bake, ready to serve
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in penne; check the actual product labels, including any gluten-free replacements.
  • Contains milk. Check dairy and cheese product labels.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Heat the oven to 200°C (400°F). Cook penne 2 minutes less than the packet time.

  2. Sauté zucchini, eggplant and pepper in oil in a wide skillet for 10 minutes.

    Mediterranean Vegetable Pasta Bake: Sauté zucchini, eggplant and pepper in oil in a wide skillet for 10 minutes

  3. Add garlic, oregano, passata, salt and pepper and simmer for 5 minutes. Fold in drained pasta.

    Mediterranean Vegetable Pasta Bake: Add garlic, oregano, passata, salt and pepper and simmer for 5 minutes

  4. Transfer to a baking dish, cover with mozzarella and bake for 20 minutes until bubbling and golden.

0 of 4 steps complete

A little kitchen know-how

  • Undercook the pasta slightly so it finishes in the tomato sauce.

Make it yours & keep it well

Use vegan mozzarella and egg-free pasta for a vegan bake.

Storage: Refrigerate for 3 days or freeze for 2 months.

Estimated nutrition per serving

430 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate for 3 days or freeze for 2 months.

How can I make this vegan?

Use vegan mozzarella and egg-free pasta for a vegan bake.

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