Mediterranean Vegetable Pasta Bake

A bright, comforting Mediterranean Vegetable Pasta Bake brings sun-soaked flavors to your table with tender pasta, roasted vegetables, briny olives, and tangy feta—perfect for weeknight dinners or casual entertaining. Friendly and homey, this dish layers simple pantry staples into a bubbling, cheese-topped casserole that’s easy to scale and hard not to love. If you like zucchini-forward bakes or want a meatless main that satisfies, this recipe pairs beautifully with other Mediterranean-style dishes like Mediterranean chicken and zucchini.

Why make this recipe

• Quick weeknight comfort: cooks mostly on the stovetop and finishes in the oven for hands-off time.
• Healthy and satisfying: legumes, vegetables, and whole-grain pasta (optional) make a balanced meatless meal.
• Versatile and crowd-pleasing: easy to adapt for dietary needs and simple to double for a crowd.

Step-by-Step Guide to Making Mediterranean Vegetable Pasta Bake

This section expands the included directions into a clear, practical timeline and explains small technique tweaks that improve texture and flavor.

Prep and mise en place

Begin by gathering and prepping everything: chop the red onion into medium dice, mince the garlic finely so it releases flavor quickly, and cut the red and yellow bell peppers and zucchini into roughly 1-inch pieces so they cook evenly. Drain and rinse a can of chickpeas and pit/halve the Kalamata olives if they aren’t pitted. Having ingredients prepped in bowls makes the cooking flow quickly and prevents overcooking.

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add 1 pound of pasta (penne, rotini, or fusilli work best for holding sauce). Cook according to package directions, but check 1–2 minutes before the lower end of the recommended time so the pasta is al dente; it will finish cooking in the oven. Drain the pasta—do not rinse it; the surface starch helps the sauce cling.

Sauté the aromatics and vegetables

Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and cook 4–6 minutes until softened and slightly translucent, stirring regularly. Stir in the minced garlic and cook 30–60 seconds until fragrant; avoid browning the garlic. Add the chopped bell peppers and zucchini and cook for 5–7 minutes until the vegetables are tender-crisp. You want them cooked through but still with some structure, not mushy.

Build the sauce

Stir in a 14.5-ounce can of diced tomatoes (undrained) and the rinsed chickpeas. Add 1 cup of Kalamata olives (pitted and halved), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes if you like heat. Season with salt and freshly ground black pepper to taste. Simmer gently for about 10 minutes to allow flavors to meld and for some liquid to evaporate.

Finish the sauce

Pour in 1 cup of vegetable broth and continue simmering for another 4–6 minutes until the sauce has reduced and thickened slightly. Taste and adjust seasoning: a splash of lemon juice or a pinch of sugar can balance the acidity if necessary.

Assemble the bake

Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked pasta and the vegetable mixture—fold gently so you don’t break the pasta. Transfer the mixture into a greased 9×13-inch baking dish and spread into an even layer. Sprinkle 1/2 cup crumbled feta and 1/4 cup grated Parmesan evenly over the top.

Bake and rest

Bake for 20–25 minutes until the cheese is melted and bubbly and the edges are lightly golden. Let the casserole rest for about 10 minutes before serving so the sauce thickens and the bake slices cleanly. Garnish with 1/4 cup chopped fresh parsley for brightness.

Ingredients

• 1 pound pasta (penne, rotini, or fusilli)
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup vegetable broth

Directions

1. Prep the vegetables: Chop the red onion, mince the garlic, and chop the bell peppers and zucchini into roughly 1-inch pieces. Set aside in separate bowls.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (check a minute or two early). Drain and set aside; do not rinse.
3. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened (about 5 minutes), stirring frequently.
4. Add garlic and cook for 1 minute until fragrant.
5. Add bell peppers and zucchini; cook for 5-7 minutes until tender-crisp, stirring occasionally.
6. Stir in diced tomatoes (undrained), chickpeas, olives, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
7. Pour in vegetable broth and simmer for another 5 minutes until sauce slightly thickens.
8. Preheat oven to 375°F (190°C).
9. Combine cooked pasta and vegetable mixture in a large bowl; do not overmix.
10. Pour into a greased 9×13 inch baking dish.
11. Sprinkle with feta and Parmesan cheese.
12. Bake for 20-25 minutes until cheese is melted and bubbly, and pasta is heated through.
13. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Storage Tips for Mediterranean Vegetable Pasta Bake

• Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or slightly below.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months at 0°F (-18°C).
• Reheating: Thaw overnight in the fridge if frozen, then reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave individual portions for 2–4 minutes, stirring halfway.

Serving Suggestions for Mediterranean Vegetable Pasta Bake

This bake stands alone as a satisfying main, but a few simple accompaniments take it from good to memorable:

• Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
• Offer warm crusty bread or garlic focaccia to mop up the sauce.
• Pair with roasted eggplant slices, grilled halloumi, or a platter of sliced cucumbers and tomatoes for a fuller Mediterranean spread.

Tips to make Mediterranean Vegetable Pasta Bake

• Don’t overcook the pasta: undercook by a minute or two; it finishes in the oven and won’t become mushy.
• Use a mix of cheeses: feta gives tang and salt, Parmesan adds nutty depth—adjust amounts to taste.
• Control moisture: if your vegetables release a lot of water, drain slightly before combining to avoid a soggy bake.
• Boost flavor: stir in a tablespoon of tomato paste with the diced tomatoes for a richer sauce.

Variation(s)

• Make it heartier: Add cooked Italian sausage or shredded rotisserie chicken for non-vegetarian eaters; fold it into the pasta before baking.

For a lighter, gluten-free version, substitute a gluten-free pasta of similar shape and cook to al dente. You can also swap chickpeas for cannellini beans for a creamier texture and milder flavor.

FAQs

Q: Can I use fresh tomatoes instead of canned diced tomatoes?
A: Yes—you’ll need about 2 cups of chopped ripe tomatoes; cook a little longer to break them down and concentrate the sauce.

How do I prevent the bake from becoming watery? Keep the vegetable pieces uniformly sized so they cook evenly, drain excess liquid from the tomatoes if they’re particularly watery, and don’t overmix the pasta and sauce when assembling.

• Q: Can I assemble ahead of time? A: Yes—assemble and refrigerate (covered) for up to 24 hours before baking; add a few extra minutes to the bake time if chilled.
• Q: Is it freezer-friendly? A: Absolutely—cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Additional notes and troubleshooting

Texture balance is the most common challenge with baked pasta dishes. If your vegetables are too soft before baking, they’ll release extra moisture; cook them until just tender-crisp. If your sauce seems thin after simmering, increase the heat briefly to reduce it, or stir in a tablespoon of tomato paste to thicken and intensify flavor. When in doubt, undercook the pasta slightly—this preserves structure after baking.

Nutrition and make-ahead ideas

This pasta bake is a practical weeknight solution because it stores and reheats well. Make-ahead strategy: prepare the vegetable-sauce base and the cooked pasta separately; store both in the fridge for up to two days, then combine and bake just before serving. Leftovers make excellent lunch portions and reheat well in the oven or microwave.

Conclusion

For another take on Mediterranean-style bakes that leans on roasted vegetables, check out this close cousin recipe for inspiration and technique tips: Mediterranean Vegetable Pasta Bake. If you want a version with a slightly different roast-and-layer approach, this recipe offers helpful variations and step-by-step photos: Mediterranean Roasted Vegetable Pasta Bake – A Cedar Spoon.

Mediterranean Vegetable Pasta Bake

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A bright and comforting Mediterranean Vegetable Pasta Bake featuring tender pasta, roasted vegetables, briny olives, and tangy feta, perfect for weeknight dinners or casual entertaining.

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Ingredients

Scale 1x2x3x

• 1 pound pasta (penne, rotini, or fusilli)
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup vegetable broth

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Instructions

1. Prep the vegetables: Chop the red onion, mince the garlic, and chop the bell peppers and zucchini into roughly 1-inch pieces. Set aside in separate bowls.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (check a minute or two early). Drain and set aside; do not rinse.
3. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened (about 5 minutes), stirring frequently.
4. Add garlic and cook for 1 minute until fragrant.
5. Add bell peppers and zucchini; cook for 5-7 minutes until tender-crisp, stirring occasionally.
6. Stir in diced tomatoes (undrained), chickpeas, olives, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
7. Pour in vegetable broth and simmer for another 5 minutes until sauce slightly thickens.
8. Preheat oven to 375°F (190°C).
9. Combine cooked pasta and vegetable mixture in a large bowl; do not overmix.
10. Pour into a greased 9×13 inch baking dish.
11. Sprinkle with feta and Parmesan cheese.
12. Bake for 20-25 minutes until cheese is melted and bubbly, and pasta is heated through.
13. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

For a heartier version, add cooked Italian sausage or shredded rotisserie chicken. For gluten-free, substitute gluten-free pasta.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: pasta bake, Mediterranean, vegetarian, comfort food, weeknight dinner, casserole