Description
A hearty baked pasta filled with roasted Mediterranean vegetables, rich tomato sauce, and melted cheese for a comforting and flavorful meal.
Ingredients
12 ounces (340 g) penne pasta
1 tablespoon olive oil
1 teaspoon salt
1 medium zucchini, diced (about 1 ½ cups / 200 g)
1 red bell pepper, chopped (about 1 cup / 150 g)
1 yellow bell pepper, chopped (about 1 cup / 150 g)
1 small eggplant, cubed (about 2 cups / 250 g)
1 small red onion, sliced (about 1 cup / 120 g)
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon black pepper
½ teaspoon salt
2 cups (480 ml) marinara sauce
1 tablespoon tomato paste
½ teaspoon chili flakes (optional)
½ teaspoon dried thyme
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
½ cup (120 g) ricotta cheese
2 tablespoons chopped fresh parsley
1 tablespoon fresh basil
Instructions
Preheat oven to 400°F (200°C).
Cook pasta in salted boiling water until al dente. Drain and toss with olive oil.
On a baking sheet combine zucchini, bell peppers, eggplant, onion, and garlic. Toss with olive oil, oregano, basil, salt, and pepper.
Roast vegetables for 20 minutes until tender.
In a bowl mix marinara sauce, tomato paste, chili flakes, and thyme.
Lower oven temperature to 375°F (190°C).
In a large bowl combine pasta, roasted vegetables, and sauce.
Transfer to a 9×13 inch (23×33 cm) baking dish.
Add dollops of ricotta cheese and sprinkle mozzarella and Parmesan evenly on top.
Bake for 20–25 minutes until cheese is melted and golden.
Garnish with fresh parsley and basil before serving.
Notes
Roasting vegetables before baking enhances flavor and prevents excess moisture in the pasta bake. Slightly undercook the pasta so it maintains the perfect texture after baking. The dish can be prepared a day ahead and stored in the refrigerator before baking. It also freezes well for up to three months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes