Greek Spinach Pasta Bake
Indulge in the Mediterranean flavors of this Greek Spinach Pasta Bake—an irresistible fusion of wholesome ingredients and comforting textures. This hearty dish starts with tender penne pasta, tossed in a creamy feta and Greek yogurt sauce that's perfectly seasoned with oregano and basil. Sautéed spinach, diced tomatoes, and tangy kalamata olives add vibrant bursts of flavor, while a golden, bubbly layer of mozzarella and Parmesan cheese finishes it off. With just 20 minutes of prep time and a quick bake, this easy vegetarian casserole is ideal for weeknight dinners or meal prepping. Serve it warm with a side of crusty bread or a crisp green salad for a complete Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 6 cups fresh baby spinach
- 1 14.5-ounce can diced tomatoes
- 1 cup, sliced kalamata olives
- 1 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup, grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 4–5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
Add the fresh baby spinach to the skillet in batches, stirring until wilted. This should take about 3–4 minutes.
Stir in the diced tomatoes (with their juice) and sliced kalamata olives. Cook for 2–3 minutes to combine the flavors, then remove the skillet from the heat.
In a large mixing bowl, whisk together the crumbled feta cheese, Greek yogurt, egg, oregano, basil, salt, and black pepper.
Add the cooked pasta and the vegetable mixture to the bowl with the feta mixture. Toss until everything is coated evenly.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with extra feta or fresh herbs if desired. Enjoy your Greek Spinach Pasta Bake!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
