Mediterranean Pasta Bake
Experience the vibrant flavors of the Mediterranean with this irresistible Mediterranean Pasta Bake, a comforting yet wholesome dish perfect for weeknight dinners or special gatherings. Packed with sautéed eggplant, zucchini, cherry tomatoes, and rich Kalamata olives, this baked pasta recipe is layered with a robust tomato passata sauce and infused with fragrant oregano and basil. Topped with creamy crumbled feta and gooey melted mozzarella, every bite is a harmonious blend of savory and cheesy goodness. Ready in under an hour and serving up to four, this easy-to-make casserole is a crowd-pleasing delight that’s as nutritious as it is delicious. Garnished with fresh parsley, it’s a feast for both the eyes and the palate. Perfect for lovers of Mediterranean cuisine, pasta bakes, or vegetarian comfort food recipes!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium red onion, diced
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 250 grams cherry tomatoes, halved
- 100 grams kalamata olives, pitted and sliced
- 400 grams tomato passata
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams feta cheese, crumbled
- 150 grams shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (390°F) and grease a large baking dish with a little olive oil.
Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced red onion, cooking until softened and fragrant, about 2-3 minutes.
Add the diced zucchini and eggplant to the skillet and sauté for 5-7 minutes, until the vegetables are tender.
Stir in the cherry tomatoes, sliced kalamata olives, tomato passata, dried oregano, dried basil, salt, and black pepper. Allow the sauce to simmer for 5-7 minutes.
Combine the cooked pasta with the vegetable sauce in the baking dish, mixing well to ensure the pasta is fully coated.
Sprinkle the crumbled feta cheese evenly over the top of the pasta mixture, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
Remove from the oven and allow the dish to cool for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1037 mg | 22% | |
*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.
