Roasted Vegetable Pasta Bake
Roasted aubergine, courgette and peppers bake with rigatoni, tomato and a modest mozzarella crust.
Modern01Two trays allow vegetables to brown.
02Reduced tomato prevents a wet bake.
03Rigatoni remains sturdy in the oven.
Cook it calmly.
- 01
Roast the vegetables
Spread vegetables over two trays with olive oil and salt. Roast at 220°C for 25 minutes.
- 02
Reduce the tomato
Cook garlic briefly, add tomatoes and oregano, then simmer for 15 minutes.
- 03
Assemble
Combine sauce, roasted vegetables and rigatoni cooked 3 minutes short of al dente.
- 04
Bake
Top with mozzarella and Parmesan. Bake at 200°C for 18 minutes and rest for 8.
Common mistakes
- Packing vegetables onto one tray.
- Fully cooking the rigatoni.
- Using watery tomato sauce.
The detail that changes the dish.
Crowded vegetables steam. Two trays may feel extravagant until you compare caramelised edges with a tray of warm vegetable rain.
Roasting keeps vegetables distinct
A vegetable pasta bake can become soft and watery when everything cooks in one dish. Roasting first concentrates flavour and gives each vegetable useful edges.
Reduced tomato and sturdy rigatoni hold the tray together. Mozzarella is used for a modest golden top rather than a thick blanket.
Two trays are worth the washing up
Space lets aubergine, baby marrow and peppers release steam and brown. A reduced sauce prevents their remaining moisture from flooding the bake.
Crowded vegetables steam. Two trays may feel extravagant until you compare caramelised edges with a tray of warm vegetable rain.
At the table
Rest for 8 minutes and serve with bitter leaves.
Later, if needed
Refrigerate for 4 days or freeze portions for 2 months. Reheat covered, then uncover.
Be realistic
Freeze portions for up to 2 months.
Frequently asked questions
Can I prepare it ahead?+
Yes. Assemble after the components cool and refrigerate for a day before baking.
Why are my vegetables watery?+
They were crowded on the tray or roasted at too low a temperature.
