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Have you made baked pasta with roasted vegetables before? If you haven't, you just have to try this amazing recipe inspired by a dish we loved in France. It's perfect for an easy summer meal! Check out all of these Green Vegetables.
I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I've even caught myself ordering it at a restaurant and craving it in dishes at home—what a turn around!
This recipe below is inspired by one of our favorite restaurant meals in France and actually included a pork chop as well (pictured above). And it wasn’t at an uppity, expensive restaurant in Paris … just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).
Vegetables for Summer Pasta Bake
Eggplant, zucchini, and Roma tomatoes are all in season during the summer making them perfect choices for a seasonal pasta bake. They’re also easy to grow in a backyard garden or patio container for an even healthier meal!
Eggplant
Eggplant is great because it's hearty, nutritious, and absorbs the flavors of whatever it's cooked with. If you haven’t tried it or don’t think you like eggplant, try it cooked in a flavorful pasta dish; it totally changes the experience.
For this recipe, leave the skin on the eggplant. If you must substitute, summer squash is a great alternative.
Zucchini
Another light summer vegetable, zucchini adds a natural sweetness to dishes, especially when cooked. Like eggplant, zucchini will take on the flavor of the dish making it a perfect addition to a pasta bake for picky eaters.
Roma Tomatoes
Roma tomatoes help balance the subtle flavors of zucchini and eggplant in this dish. You can also use other tomato varieties, but they may be more watery. Romas are less juicy than other tomatoes, so make sure you drain any tomato substitutes to avoid a soggy dish.
Other Vegetable Ideas for Baked Pasta
I love baked pasta with vegetables because you can easily swap the veggies for anything you have on hand. Baked pasta is a great way to use up produce you bought for another recipe or to make use of in season garden vegetables.
Here are some great vegetable options for pasta:
- Bell peppers
- Onions
- Summer squash
- Cherry tomatoes
- Mushrooms
What’s the Best Whole Wheat Pasta to Enjoy with Summer Vegetables?
You can use any whole wheat pasta you have on hand for this baked pasta recipe. We made ours with spaghetti, and the restaurant dish in France that inspired this recipe used rotini. Penne, farfalle, linguine, and fusilli are also fantastic options. If you love penne, try this Homemade Hamburger Helper!
Substitutions for White Wine in this Recipe
Cooking with wine adds authentic flavor to this European-inspired pasta dish, but I understand it’s not for everyone. Here are some things you can use instead of white wine in this recipe:
- White wine vinegar is the closest substitution. It’s basically a dry white wine without the alcohol in it, but it's definitely more acidic so use less. Other white vinegars including rice wine vinegar can also be used.
- Vegetable or chicken stock can be used. If your stock (or broth) is bland, add extra seasoning. If it’s salted, taste your pasta before adding more salt.
- Apple cider vinegar has a similar flavor profile to white wine and still tastes great, especially if you enjoy the taste already, but again, use a little less.
- Equal parts water and lemon juice can also add tanginess and flavor without alcohol.
Can This Roasted Summer Vegetable Pasta Be Made Ahead and Frozen?
Yes! This is a great option for a freezer meal that you can enjoy later. You can either freeze a whole pre-cooked casserole or divide it into portions to enjoy later.
To freeze: First follow the recipe to make this roasted vegetable pasta dish, including baking. Once the pasta has cooled completely it can be frozen. Make sure to label leftovers and freeze them in airtight containers (or in a full pan covered with foil).
To thaw leftover baked pasta: Let it thaw in the fridge overnight then reheat in the microwave or oven or stovetop (with a little water added to the pan).
Roasted Summer Vegetable Pasta
Ingredients
- ½ lb whole-wheat spaghetti (boiled according to package directions, drained and set aside)
- 1 eggplant (about 12-13 ounces , cut into 1” dice)
- 2 zucchinis ((or other summer squash), about 7 to 8 ounces each, cut into 1” dice)
- 2 roma tomatoes (cut into 1” dice, optional)
- 2 cloves garlic (minced)
- ⅓ cup dry white wine
- 3 tablespoons olive oil
- 1 ½ teaspoon salt (or less if tomato sauce has salt added)
- 1 ¼ teaspoon thyme (dried)
- pepper (to taste)
- 1 15-oz can tomato sauce (organic, unseasoned, preferably with “no salt added”)
- ¾ cup parmesan cheese (freshly grated)
Instructions
- Preheat oven to 425 degrees F.
- In a 13" X 9" casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
- Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!
Jesse says
I have been making this recipe for years - great with whatever veggies are in season. Kids and mom approved - thank you!!
Blogemania says
I ca't wait to try this recipe as its seems easy and yummy .
100 Days Admin says
Let us know how you like it! - Nicole
Stacy says
I need help bc I’m a horrible cook. I can mess up anything! I made this last night according to directions but I added fresh basil to sauce bc I had it. My veggies turned out mushy so next time I will leave them in for less time. But it was too bland even though I measured out all spices. Should I add more thyme? More wine? What can I do bc I really think this has potential to be a great dish (if only someone else could make it for me lol).
Lisa Leake says
You could definitely add more spices if you prefer more flavor! Don't be afraid to taste test and make adjustments along the way. :)
Stacy Baham says
I have made this recipe dozens of times. It is one of our favorites! Sometimes we add chicken but most of the time we do recipe just as is. It is so fresh and full of flavor.
Sherri Chenoweth says
The posted calories on this seem high. Is that right 729 cals per serving? I am sure it is delish but looking at the ingredients it just seemed off.
100 Days Admin says
Hi Sherri,
Thanks for pointing that out. There was an error, and has since then been corrected. - Nicole
Terry says
Can't wait to try this! Should I peel the eggplant or leave the skin on? Thanks for your recipes!
Amy Taylor (comment moderator) says
Hi there. Leave the skin on.
Diana says
So easy and delicious! Cut up some leftover roast pork to add and left out parmesan since my daughter is dairy free. Dinner done!
Allison says
I made this dish tonight for tomorrow's dinner. Just had to taste it and ended up eating 2 bowls. It is so delicious!
Bet says
Any substitute ideas for eggplant? Hubby isn't a fan
Amy Taylor (comment moderator) says
Hello. I've used zucchini and squash.
Trish says
Do you happen to know how many this dish serves and the approximate calorie intake?
Thanks! Great blog!
Trish
Amy Taylor (comment moderator) says
Hi there. Lisa's recipes are designed to feed a family of four with leftovers. We do not provide calorie info, however. This post helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Cristi Paton says
We loved this recipe. My father-in-law was visiting when I made it and my mother-in-law just asked for the recipe because he liked it so much. My picky 8 yr old ate with out complaints and gave it a 4 out of 5 stars! yea! I've started asking him to rate meals so that I can make the things everyone likes again.
Janine Cockes says
What happens if I don't use white wine? Any substitutes? Thanks so much!
Amy Taylor (comment moderator) says
Hi Janine. Apple cider vinegar is my go-to when I do not have cooking wine.
Jennifer Saxton says
I just made this for the first time and it was awesome. A fantastic dish that is super easy to make. Definitely recommend as a stable item to choose from.
Jess says
i love making this! I like to add goat cheese to it. It adds a creamy taste and is excellent paired with the veggies.
Megan says
Very delicious and SO easy! Used some whole wheat rotini and my recent farmer's market purchases(zucchini, summer squash, and eggplant). My meat-loving husband didn't even comment on the fact that this dish was meatless. Instead he just said it smelled amazing before eating and then had seconds!
Mary says
Delish!! So easy to make
skye says
Tried this last week and it was fabulous- my husband loved it, even my daughter who is super picky ate it! :) My 15 month old son eats anything and he loved it of course LOL.
I will be making this again!
christy says
Tried this recipe and love it!! Do you have anymore meatless meals on your site? I would like to start doing one meal a week meatless but this is the only one I have so far , oh and your refried beans recipe! Thanks for all you do! Can't wait to get your cookbook!
Michelle LaMew says
Thanks for all the work you do to keep this site going. It is very encouraging to me (and my kids who pack their own lunches) while trying to live in a world that doesn't think healthy at all. This recipe sounds tasty. I'll have to save it as a fall recipe though since anything that uses the oven more than 15 minutes is too long for Arizona summers:) Keep up the good work!
Beka says
This EASY and SO GOOD! I used only half a can of tomato sauce (about 8 oz) and substituted fresh basil (I added it right before serving)for the thyme. It was delicious!!
Charlotte says
One of my favorite dishes is to oven roast eggplant, zucchini, and yellow squash. I sometimes add tomatoes, broccoli, or cauliflower. I serve it over brown rice. It is so good and even better the next day for lunch.
Lori says
Instead of using canned tomato sauce just cut up a few more fresh tomatoes and throw in the casserole; they will simmer down and make the sauce for you. Also, I prefer angel hair pasta because it seems as if you are eating more pasta than you really are.
SJ says
Recipe is fantastic! My only request would be for nutritional information to accompany recipes...THANKS for a winner meal!
jory says
What brands of whole wheat pasta do you recommend?
Assistant to 100 Days (Amy) says
Hi Jory. Look for 100% whole wheat and organic. There is not one in particular that we recommend. ~Amy
Erin says
Made this for lunch today, it was delicious! My hubby loved it too, and my 3 year old gobbled it up! I didn't have any tomatoes, but I did add mushrooms, yum! Also, used chicken broth instead of wine. Will definitely make again!
Emly says
This recipe is AMAZING! My husband and I couldn't believe the great flavors despite how super simple it was to make. Love it and can't wait to make it again next week. Thanks!!
Traci says
This was wonderful! I made it just as described in the recipe and had enough for dinner the next night as well.
Ree says
I added 1/2 the tomato sauce and felt it was a overbearing. The only thing I changed was use organic chicken stock instead fo the wine. We could not eat the leftovers.
Assistant to 100 Days (Amy) says
Hello. Yes, you can definitely freeze it. I would reheat in the oven. ~Amy
Mary Catherine says
Can I freeze the leftovers? I'd like to freeze it for later, but wondered what the best reheat method might be? It was great by the way, we followed the recipe just as it was.
Leya says
This recipe was amazingly delicious and fresh-tasting! Just substituted the wine with rice wine vinegar (b/c I'm preggies and didn't have white wine). Thank you for this great recipe :)