Mediterranean Roasted Vegetable Pasta Bake

Name: Mediterranean Roasted Vegetable Pasta Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 14 ounces rigatoni pasta; 2 tablespoons extra virgin olive oil; 4 cloves garlic (minced); 1 small red onion (chopped into thin slices); 1 red bell pepper (seeds removed, chopped into large chunks); 1 orange bell pepper (seeds removed, chopped into large chunks); 1 small zucchini (chopped into small chunks); 1 small eggplant (cut into small chunks); 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon sweet paprika; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 14 ounce can of diced fire roasted tomatoes (or use regular diced tomatoes); 16 ounce can tomato sauce; 1 cup feta cheese (crumbled); 1 cup mozzarella cheese (shredded)

This Mediterranean Roasted Vegetable Pasta Bake is bursting with flavor. Vegetables are roasted with warm spices to bring out their sweetness and then paired with pasta, feta and mozzarella cheese, diced tomatoes and fresh herbs to create an easy pasta dish the whole family will love.

Prep15 min
Cook50 min
Total1 hr 5 min
Makes6 servings
Calories491

Ingredients

6 servings

14 ounces rigatoni pasta
2 tablespoons extra virgin olive oil
4 cloves garlic (minced)
1 small red onion (chopped into thin slices)
1 red bell pepper (seeds removed, chopped into large chunks)
1 orange bell pepper (seeds removed, chopped into large chunks)
1 small zucchini (chopped into small chunks)
1 small eggplant (cut into small chunks)
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/8 teaspoon black pepper
14 ounce can of diced fire roasted tomatoes (or use regular diced tomatoes)
16 ounce can tomato sauce
1 cup feta cheese (crumbled)
1 cup mozzarella cheese (shredded)

Method

1
Cook the pasta according to package instructions, to al dente. While the pasta cooks, preheat the oven to 400 degrees F.
2
Place the vegetables and garlic on a large non-stick baking sheet and drizzle the olive oil over the vegetables {use two baking sheets if you find the vegetables are crowded}.
3
In a small bowl mix together the oregano, basil, thyme, paprika, crushed red pepper flakes, salt and pepper. Sprinkle the spices over the vegetables.
4
Roast the vegetables in the oven for 20-25 minutes, or until the vegetables are tender, stirring the vegetables once while they cook. Once done remove from the oven and add the vegetables to a large baking dish.
5
Turn down the oven to 350 degrees F. Stir in the diced tomatoes and tomato sauce. Add the pasta and mix well. Top the pasta with the feta cheese and mozzarella cheese.
6
Bake in the oven for 20-25 minutes until the cheese is melted and bubbling. Garnish with fresh basil and parsley.

Notes

Leftovers: Store leftover pasta bake in the refrigerator, for up to 3 days. Reheating: To reheat leftovers place back into a warm oven to heat up. Alternatively heat the pasta bake up in the microwave. Freeze: Once cooked and cooled, cover the dish with a double layer of kitchen foil and store in the freezer for up to 3 months. The pasta bake can be reheated in the oven proof dish, straight from frozen, at 350 degrees F. Bake for 1 hour, covered in kitchen foil, to thaw completely and heat through.