Oven-baked pasta featuring garlic, fresh herbs, sun-dried tomatoes, and creamy feta for a cozy meal.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 1 tablespoon olive oil
03 - Salt, for boiling
→ Vegetables & Aromatics
04 - 1 medium red onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 3.5 oz sun-dried tomatoes, drained and sliced
08 - 3.5 oz baby spinach
→ Sauce & Cheese
09 - 14 oz canned chopped tomatoes
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon chili flakes (optional)
13 - 5 oz feta cheese, crumbled
14 - 2 oz grated Parmesan cheese
15 - Freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley or basil
17 - Lemon wedges (optional)
# Directions:
01 - Set the oven to 400°F. Lightly grease a large baking dish.
02 - Boil salted water in a large pot. Cook pasta until slightly under al dente, about 2 minutes less than package directions. Drain and toss with olive oil.
03 - Heat a nonstick skillet over medium heat. Cook chopped onion for 3 minutes until softened. Add minced garlic, diced red bell pepper, and sun-dried tomatoes; sauté for 2 to 3 more minutes.
04 - Add canned tomatoes, dried oregano, dried basil, chili flakes if using, and season with salt and pepper. Let simmer for 5 minutes.
05 - Stir in baby spinach and cook until just wilted, approximately 1 minute.
06 - In a large bowl, mix the drained pasta with the sauce and half of the crumbled feta cheese until evenly combined.
07 - Transfer the pasta mixture to the prepared baking dish. Evenly distribute the remaining feta and grated Parmesan on top.
08 - Bake uncovered for 20 minutes until the top is golden and bubbling.
09 - Allow to rest for 5 minutes before garnishing with fresh parsley or basil. Serve with lemon wedges if desired.
