Vegetable Pasta Bake

This recipe begins by boiling pasta until just tender, then cooking diced vegetables like zucchini, bell pepper, and eggplant until softened. Sun-dried and cherry tomatoes add concentrated tomato flavor, combined with a sauce made from canned chopped tomatoes, vegetable stock, tomato puree, balsamic vinegar, garlic, and herbs. Spinach is wilted into the sauce before mixing with the drained pasta and reserved pasta water to create a cohesive, silky texture.

The mixture is transferred to a baking dish and layered with mozzarella, cheddar, and parmesan cheeses before being baked to melt the cheese and slightly brown the top. The finished bake balances the acidity of tomatoes with sweetness from balsamic vinegar and savory cheese, while the vegetables provide varied textures and colors.

This flexible dish can be adapted by using leftover vegetables or different cheeses, and it reheats well for leftovers. It can be adapted for gluten-free diets with suitable pasta. Baking ensures the flavors meld and the cheese topping melts to create a satisfying finish. Fresh basil sprinkled on top adds a fragrant herbal note.

The recipe suggests cutting vegetables small for even cooking and notes that undercooked pasta before baking prevents mushiness. For a crispier cheese topping, the bake can be briefly broiled. Using homemade pasta sauce or adjusting store-bought sauce with herbs can affect the flavor balance.