Description
This Baked Mediterranean Pasta is a delicious vegetarian main course that combines penne pasta with a medley of colorful veggies, tangy olives, and creamy cheeses, all baked to golden perfection. With a hint of Mediterranean flavors, this pasta bake is satisfying and flavorful.
Ingredients
Scale
Pasta:
- 12 ounces penne pasta
Veggies:
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
Other:
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup kalamata olives, sliced
- 1/4 cup capers, rinsed
- 1/4 cup chopped fresh basil
- 2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven: to 375°F (190°C). Cook pasta al dente, drain, and set aside.
- Sauté: onion and garlic in olive oil until softened.
- Add: bell peppers, zucchini, and cherry tomatoes; cook until tender.
- Season: with salt, pepper, oregano, red pepper flakes, add diced tomatoes, olives, and capers. Simmer to meld flavors.
- Combine: cooked pasta and vegetables in a baking dish. Top with mozzarella and feta.
- Bake: uncovered for 20–25 minutes until golden and bubbly.
- Serve: hot.
Notes
- For extra protein, add cooked chicken, shrimp, or chickpeas.
- Use whole wheat pasta for added fiber.
- For a creamier dish, mix in ricotta cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 25 mg
