Roasted Vegetable Pasta Bake

This roasted vegetable pasta bake is a comforting, hearty dish that brings together the rich flavors of roasted vegetables with a cheesy, savory pasta base. It’s perfect for feeding a crowd or preparing ahead for a weeknight meal. The roasting process intensifies the sweetness of the vegetables, while the gooey melted cheese adds indulgent creaminess. You can customize this pasta bake with your favorite vegetables, making it versatile and adaptable to what’s in season or in your fridge. It’s a nutritious yet cozy dish that will satisfy everyone at the table.

Ingredients:

• 12 oz gluten-free or regular pasta (penne or rigatoni work well)
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small eggplant, cubed
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Roast the vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the chopped zucchini, bell peppers, eggplant, red onion, and cherry tomatoes with olive oil, minced garlic, oregano, basil, salt, and pepper. Spread them out in a single layer and roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
2. Cook the pasta: While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Assemble the pasta bake: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Mix well to coat everything evenly. Transfer the mixture to a large baking dish and spread it out evenly.
4. Add the cheese: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the pasta.
5. Bake: Bake the pasta for 20–25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
6. Serve: Remove the dish from the oven and let it sit for a few minutes before serving. Garnish with fresh basil or parsley if desired.

This roasted vegetable pasta bake is perfect on its own or served with a side salad or garlic bread for a complete meal.