Mediterranean Vegetable Pasta Bake

Mediterranean Pasta Bake- a vegetarian pasta bake, packed with veg- aubergine, pepper and courgette. Great for weeknight dinners and feeding a crowd.

Close up of Mediterranean vegetable pasta bake

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I am so in love with aubergines right now. I can't get enough of them, especially when they're roasted. I love the way they caramelise and get that creamy texture and nutty flavour. I just want to put them in everything!

It was this obsession with trying to get aubergine into lots of meals and our commitment to Meat-free Mondays, that got me thinking about making a Mediterranean Vegetable Pasta Bake.  The most recent pasta bake I have posted on the blog is a rather delicious Chicken and Sweetcorn version.That has a lovely rich cheesy sauce, so it's a little on the naughty side. Whereas, this Mediterranean Vegetable Pasta Bake is jam packed full of veggies and has a tomato based sauce for days when you want to eat a little lighter. Aubergine, courgette, yellow pepper, tomatoes, onion- all very good for you and full of flavour.

There is a bit of prep work required but a lot of the processes happen simultaneously, so it's not as much work as it might seem at first. Once it's assembled, like most pasta bakes, you just top it with cheese, whack it in the oven and wait for the magic to happen. When it comes out, the absolute best part of the whole dish is the crispy, cheesy top layer, so make sure you get a big spoonful of that in your portion!

Selection of images and text saying Mediterranean Vegetable Pasta Bake

Make Mediterranean Vegetable Pasta Bake

You'll find a printable recipe card at the bottom of this post.

Main steps of the recipe:

Silver baking tray filled with roasted vegetables
Roast the veg

White Casserole Dish filled with pasta and roasted veg
Mix with the cooked pasta

white casserole dish filled with pasta, roasted veg and a tomato sauce on top
Make sauce and add to the pasta

white casserole dish filled with Mediterranean Vegetable Pasta bake
Mix it all together

Mediterranean vegetable pasta bake covered in grated cheese
Cover with grated cheese

Cooked Mediterranean Vegetable pasta bake in a white casserole dish
Bake in the oven

a portion of Mediterranean Vegetable pasta bake in a white bowl

A close up of a portion of Mediterranean Vegetable Pasta Bake

pasta bake, vegetarian
Mediterranean, vegetarian
Yield: 5Pin it

Mediterranean Pasta Bake

Mediterranean Pasta Bake- a vegetarian pasta bake, packed with veg- aubergine, pepper and courgette. Great for weeknight dinners and feeding a crowd.
prep time: 15 minscook time: 50 minstotal time: 65 mins


For the pasta bake:
  • 1 aubergine
  • 1 courgette
  • 1 yellow pepper
  • 500g pasta
  • 120g mature cheddar, grated
  • 1 tbsp olive oil
For the sauce:
  • 800g tinned tomatoes
  • 100 ml vegetable stock
  • 1 onion
  • 2 cloves garlic, crushed
  • 2 tsp oregano
  • 1 tbsp tomato puree
  • 1 tsp olive oil


1. Preheat the oven to 200 (180 fan, gas mark 5).
2. Start with the sauce. Chop the onion and soften in a pan on medium heat, with the garlic and the olive oil.
3. When softened, stir through the tomato puree and add the tinned tomatoes, oregano and vegetable stock. Turn down the heat and leave to simmer and reduce until the veg is roasted.
4.Chop the aubergine and courgette and yellow pepper into similar sized chunks. Pop them into a large bowl with 1 tbsp of the olive oil and stir until well coated.
5. Transfer to a large baking tray and pop into a preheated oven. Roast for 20-25 minutes or until softened and slightly caramelised. Turn the oven down to 190 (170 fan, gas mark 4).
6. Start cooking the pasta. Take 3 minutes off the normal cooking time as the pasta will continue to cook once it's in the oven.
7. When the pasta is ready, drain it and transfer to a large casserole dish.
8. Tip the roasted veg on top and pour over the sauce.
9. Gently stir it all together until it's well distributed.
10. Add the grated cheese evenly across the top.
11. Pop in the oven for 20-25 minutes or until the top is starting to crisp.


Serve with salad and garlic bread.
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