Mediterranean Roasted Vegetable Pasta Bake
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.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 14 ounces Rigatoni pasta
- 2 tablespoons Extra virgin olive oil
- 4 cloves Garlic minced
- 1 small Red onion thinly sliced
- 1 Red bell pepper large chunks
- 1 Orange bell pepper large chunks
- 1 small Zucchini chopped
- 1 small Eggplant chopped
- 14 ounce can Diced fire roasted tomatoes
- 16 ounce can Tomato sauce
- 1 cup Crumbled feta cheese
- 1 cup Shredded mozzarella cheese
- 2 teaspoons Dried oregano
- 1 teaspoon Dried basil
- ½ teaspoon Dried thyme
- ½ teaspoon Sweet paprika
- ¼ teaspoon Crushed red pepper flakes
- ½ teaspoon Sea salt
- ⅛ teaspoon Black pepper
Instructions
Instructions
- Preheat your oven to 400°F (200°C). This gets your veggies ready for their caramelizing moment.
- Cook rigatoni pasta in a big pot of salted boiling water until just al dente. Drain it and set aside so it doesn’t get mushy later.
- In a large bowl, toss the chopped red onion, bell peppers, zucchini, and eggplant with minced garlic, olive oil, oregano, and basil. Ensure everything's well coated.
- Spread those veggies evenly on a baking sheet and roast in the preheated oven for about 20 minutes. Stir halfway so they brown evenly.
- Mix your roasted veggies into the cooked rigatoni in a large baking dish. Pour in the diced tomatoes and tomato sauce. Blend well.
- Secure your pressure cooker’s sealing ring and set the pasta bake inside. Cook on high pressure for about 5 minutes. Use quick release to stop cooking.
- Stir everything up, then sprinkle on crumbled feta and shredded mozzarella. Broil for about 5-7 minutes until cheeses melt and bubble.
- Let the pasta bake cool for a few minutes before serving to allow flavors to settle.
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.