Mediterranean Baked Penne
Indulge in the vibrant flavors of the Mediterranean with this Mediterranean Baked Penne! This comforting yet wholesome pasta bake combines tender penne with a rich tomato sauce infused with aromatic oregano and basil. Bursting with the briny tang of kalamata olives, the sweetness of roasted red peppers, and the freshness of wilted baby spinach, each bite is a symphony of bold Mediterranean essence. Topped with crumbled feta and gooey mozzarella, this dish is baked to golden perfection for a crowd-pleasing meal. Easy to prepare and ideal for weeknights or entertaining, this one-dish wonder is as satisfying as it is flavorful. Perfect for Mediterranean diet enthusiasts or anyone looking to shake up pasta night, this baked penne recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 finely minced garlic cloves
- 800 grams crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 100 grams, sliced kalamata olives
- 150 grams, chopped roasted red peppers
- 150 grams crumbled feta cheese
- 200 grams, shredded mozzarella cheese
- 100 grams baby spinach
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Add the penne pasta and cook it for 2 minutes less than the package instructions (the pasta will finish cooking in the oven). Drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes to slightly thicken.
Remove the skillet from heat and stir in the sliced kalamata olives, chopped roasted red peppers, and baby spinach until the spinach wilts.
In a large mixing bowl, combine the cooked pasta with the tomato mixture. Gently mix until the pasta is well coated.
Transfer half of the pasta mixture into a greased 9x13-inch (22x33 cm) baking dish. Sprinkle half of the crumbled feta cheese and shredded mozzarella cheese over the pasta.
Add the remaining pasta mixture on top and sprinkle the remaining feta and mozzarella cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your Mediterranean Baked Penne!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 537 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.
