Easy Italian Vegetable Pasta Bake

Dive into comfort with this Easy Italian Vegetable Pasta Bake, a perfect blend of wholesome ingredients and classic Mediterranean flavors. This hearty dish combines tender pasta with a medley of sautéed zucchini, red bell pepper, and eggplant, all enveloped in a rich tomato sauce infused with garlic, oregano, and basil. Topped generously with gooey melted mozzarella and a sprinkle of Parmesan, it’s baked to golden perfection for a satisfying, cheesy finish. Ready in under an hour, this vegetarian pasta bake is ideal for busy weeknights or a cozy family dinner. Garnish with fresh basil for an extra burst of flavor and serve alongside a crisp green salad or garlic bread for a complete Italian feast. Keywords: Italian vegetable pasta bake, easy vegetarian dinner, cheesy pasta casserole.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 g Pasta (penne or rigatoni)
• 2 tbsp Olive oil
• 3 cloves Garlic, minced
• 1 large Zucchini, diced
• 1 large Red bell pepper, diced
• 1 medium Eggplant, diced
• 400 g Canned diced tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.5 tsp Crushed red pepper flakes (optional)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 200 g Shredded mozzarella cheese
• 50 g Grated Parmesan cheese
• 5 leaves Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the pasta in a large pot of salted boiling water until al dente according to the package instructions. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the zucchini, red bell pepper, and eggplant to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 5

Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.

Step 6

Combine the cooked pasta with the vegetable tomato sauce in a large mixing bowl. Toss until well coated.

Step 7

Transfer the pasta and vegetable mixture to a greased 9x13-inch (23x33 cm) baking dish.

Step 8

Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.

Step 9

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbling with light golden spots.

Step 10

Remove from the oven and allow the pasta bake to rest for 5 minutes before serving.

Step 11

Garnish with fresh basil leaves if desired and serve hot. Enjoy!

Nutrition Facts

Serving size	1582.8 grams (1582.8g)

Amount per serving	% Daily Value*
Calories	1917

Total Fat 102.70g	132%
Saturated Fat 43.10g	216%
Polyunsaturated Fat 6.10g
Cholesterol 200mg	67%
Sodium 5139mg	223%
Total Carbohydrate 150.60g	55%
Dietary Fiber 25.70g	92%
Total Sugars 35.90g
Protein 99.20g	198%

Vitamin D 0IU	0%
Calcium 2244mg	173%
Iron 9mg	49%
Potassium 2635mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 20.6%

Carbs: 31.3%