Try this Italian baked pasta with vegetable ragù for a tasty and colorful meal.

Pasta gratinata con ragù vegetale

Experience the vibrant flavors of Italy with our Baked Pasta with Vegetable Ragù. This delightful Italian recipe combines the richness of seasonal vegetables, creating a vegetarian alternative to traditional baked pasta. With eggplants, peppers, tomatoes, and basil, this dish promises a savory and enveloping ragù.

Fusillotti pasta is the ideal choice, cooked until al dente for perfect texture. A quick bake in the oven results in a golden, irresistible crust while keeping the center soft and cheesy. Ideal for Sunday lunches, family dinners, or make-ahead meals, this baked pasta will win everyone over with its simplicity and genuine taste.

Other Vegetarian Baked Pasta Recipes

• Sicilian Baked Pasta
• Baked Pizzaiola Pasta
• Baked Pasta with Feta and Spinach
• Baked Paccheri

Ingredients

• 400g fusillotti pasta
• 2 eggplants
• 2 bell peppers
• 400g tomatoes
• Fresh basil leaves
• Olive oil
• Salt and pepper
• Grated cheese for topping

Instructions

1. Preheat your oven to 200°C (390°F).
2. Cook the fusillotti pasta in salted boiling water for half the time indicated on the package. Drain and set aside.
3. In a large pan, heat olive oil and sauté diced eggplants and bell peppers until soft.
4. Add chopped tomatoes and fresh basil, cooking until the mixture turns into a thick ragù. Season with salt and pepper.
5. Combine the pasta with the vegetable ragù, mixing well.
6. Transfer to a baking dish, sprinkle with grated cheese, and bake for 20-25 minutes until the top is golden and bubbly.

Enjoy this delicious Italian recipe that brings the taste of fresh vegetables to your table.

Total Time: 45 min

Cuisine: Italian