Save A vibrant, oven-baked pasta packed with Mediterranean flavors, featuring roasted garlic, fresh herbs, sun-dried tomatoes, and creamy feta. A comforting vegetarian dish perfect for weeknights or entertaining.
Ingredients
- Pasta: 350 g (12 oz) penne or rigatoni, 1 tablespoon olive oil, Salt for boiling
- Vegetables & Aromatics: 1 medium red onion finely chopped, 3 cloves garlic minced, 1 red bell pepper diced, 100 g (3.5 oz) sun-dried tomatoes drained and sliced, 100 g (3.5 oz) baby spinach
- Sauce & Cheese: 400 g (14 oz) canned chopped tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon chili flakes (optional), 150 g (5 oz) feta cheese crumbled, 50 g (2 oz) grated Parmesan cheese, Freshly ground black pepper to taste
- Garnish: 2 tablespoons chopped fresh parsley or basil, Lemon wedges (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Grease a large baking dish.
- Step 2:
- Bring a large pot of salted water to a boil. Cook pasta until just al dente (about 2 minutes less than package instructions). Drain and toss with 1 tablespoon olive oil.
- Step 3:
- While pasta cooks heat a nonstick skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic bell pepper and sun-dried tomatoes cook for 2–3 minutes more.
- Step 4:
- Stir in chopped tomatoes oregano basil chili flakes and season with salt and pepper. Simmer for 5 minutes.
- Step 5:
- Add spinach and cook until wilted about 1 minute.
- Step 6:
- Combine the drained pasta with the sauce and half the feta in a large bowl. Mix well.
- Step 7:
- Transfer the mixture to the prepared baking dish. Top with remaining feta and Parmesan.
- Step 8:
- Bake for 20 minutes until the top is golden and bubbling.
- Step 9:
- Let rest for 5 minutes. Garnish with fresh parsley or basil and serve with lemon wedges if desired.
Save Required Tools
Large pot, Skillet, Baking dish, Mixing bowl, Knife and cutting board
Allergen Information
Contains wheat (gluten), milk (feta Parmesan). Check cheese labels for vegetarian suitability if needed.
Nutritional Information
Calories 480 Total Fat 17 g Carbohydrates 59 g Protein 18 g
Save Recipe FAQs
- → Which pasta types work best for this dish?
Penne or rigatoni hold saucy ingredients well, providing great texture and allowing the flavors to meld during baking.
- → Can I make this dish vegan?
Yes, by substituting feta and Parmesan with plant-based cheese alternatives, you can keep the creamy texture and flavor.
- → What herbs complement the dish’s flavor?
Dried oregano and basil infuse the sauce with Mediterranean aroma, while fresh parsley or basil garnish adds brightness and freshness.
- → How can I add protein to this meal?
Incorporate grilled chicken, chickpeas, or olives for extra protein and a varied Mediterranean flair.
- → Is it possible to prepare this in advance?
Yes, mix the cooked pasta with the sauce mixture, refrigerate, then bake fresh before serving to retain the baked texture and flavors.