Description
This Baked Mediterranean Pasta is a delicious, hearty vegetarian dish featuring penne pasta tossed with sautéed garlic, red onion, bell pepper, zucchini, cherry tomatoes, and Kalamata olives. The flavorful mix is seasoned with oregano, basil, and a hint of crushed red pepper flakes, then baked under a melty layer of feta, mozzarella, and Parmesan cheeses. Garnished with fresh parsley, it’s perfect as a wholesome weeknight dinner or a comforting main course with a Mediterranean flair.
Ingredients
Scale
Pasta and Cheese
- 12 ounces penne pasta
- 1 cup crumbled feta cheese, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Vegetables and Flavorings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced Kalamata olives
- 1 can (14 ounces) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F. Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and finely chopped red onion. Sauté for 2 to 3 minutes until fragrant and softened.
- Cook vegetables: Add the diced red bell pepper and zucchini to the skillet. Cook for 4 to 5 minutes until they start to become tender.
- Add tomatoes and seasonings: Stir in the halved cherry tomatoes, sliced Kalamata olives, drained diced tomatoes, dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes if using. Allow the mixture to simmer for 5 minutes to blend the flavors.
- Combine pasta and cheese: Remove the skillet from heat and fold in the cooked penne pasta and half of the crumbled feta cheese, mixing thoroughly to combine.
- Transfer to baking dish: Grease a 9×13-inch baking dish. Transfer the pasta and vegetable mixture into the dish and spread it evenly.
- Top with cheeses: Sprinkle the shredded mozzarella, grated Parmesan, and remaining feta cheese evenly over the top of the pasta mixture.
- Bake: Place the baking dish in the preheated oven. Bake for 20 to 25 minutes until the cheese is melted, bubbly, and the top is lightly golden brown.
- Rest and garnish: Remove from the oven and let the pasta bake rest for 5 minutes before serving. Garnish with freshly chopped parsley for a fresh finish.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- To increase fiber, substitute whole wheat pasta.
- For a creamier texture, stir in 1/4 cup heavy cream into the mixture before baking.
