Roasted Vegetable Pasta Bake
In short: Penne tossed with roasted zucchini, eggplant, pepper and tomatoes in garlicky tomato sauce, topped with melted mozzarella and baked until golden. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 415 kcal
Roasting the vegetables first gives this pasta bake far more flavor than simply stirring them in raw. Zucchini, eggplant, red pepper, onion and cherry tomatoes caramelize in a hot oven, then they are tossed with penne and a quick passata sauce and topped with mozzarella. It feeds a crowd, assembles ahead, and uses whatever vegetables are in the fridge. Serve it with a sharp green salad.
Instructions
- Heat the oven to 220°C (425°F). Toss the zucchini, eggplant, pepper, onion and tomatoes with the oil, garlic, oregano and salt on two large baking sheets, spread out in a single layer.
- Roast for 25 to 30 minutes, stirring once, until the vegetables are tender and browned at the edges. Lower the oven temperature to 200°C (400°F).
- Meanwhile, cook the penne in well-salted boiling water for 2 minutes less than the packet says. Drain, saving a cup of the water.
- In a large bowl, combine the pasta, roasted vegetables, passata, basil and pepper. Add a splash of the pasta water if it looks dry.
- Tip the mixture into a 23 x 33 cm (9 x 13 inch) baking dish. Top with the mozzarella and hard cheese.
- Bake for 20 to 25 minutes, until the cheese is melted and golden at the edges and the sauce bubbles. Rest for 5 minutes before serving.
Tips
- Undercook the pasta slightly, since it keeps cooking in the oven. Pasta cooked fully before baking turns soft and mushy.
- Add a can of drained chickpeas or white beans for more protein, and swap in mushrooms, carrots or butternut squash for the vegetables.
Questions and answers
Can I assemble pasta bake ahead of time?
Yes. Assemble the dish, cover and refrigerate for up to 24 hours. Bake from cold, adding 10 to 15 minutes to the cooking time.
Can I freeze vegetable pasta bake?
Freeze it baked or unbaked for up to 3 months. Thaw overnight in the fridge and bake until hot throughout, covered with foil for the first half of the time.
How can I make it vegan?
Leave out the cheese and top with a mix of breadcrumbs, olive oil and nutritional yeast, or use a meltable vegan cheese.
How long does it take to make Roasted Vegetable Pasta Bake?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Roasted Vegetable Pasta Bake?
About 415 kcal per serving, with 16 g of protein, 55 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 55 g |
| Fat | 15 g |
| Fiber | 8 g |
| Sugar | 13 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
