Pasta Baked with Olives Vegetables and Mozzarella
Indulge in the comforting flavors of this Pasta Baked with Olives, Vegetables, and Mozzarella—a hearty, flavor-packed dish perfect for weeknight dinners or cozy gatherings. This recipe combines tender penne pasta with a medley of zucchini, red bell pepper, and juicy cherry tomatoes, all simmered in a fragrant tomato passata sauce infused with garlic, oregano, and basil. Briny Kalamata olives add a burst of Mediterranean flair, while gooey mozzarella and golden Parmesan create a decadent, cheese-laden topping. Baked to perfection in just 25 minutes, this vegetarian baked pasta is easy to prepare and sure to impress. Garnished with fresh parsley, it’s a satisfying, crowd-pleasing dish that pairs beautifully with a crisp salad or garlic bread.
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Recipe Information
Ingredients
- 300 g Penne pasta
- 1 medium Zucchini
- 1 large Red bell pepper
- 200 g Cherry tomatoes
- 100 g Kalamata olives (pitted)
- 200 g Mozzarella cheese
- 50 g Parmesan cheese (grated)
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 400 ml Tomato passata
- 2 tbsp Fresh parsley (chopped)
Instructions
Preheat your oven to 190°C (375°F) and grease a large baking dish lightly with oil or non-stick spray.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set the pasta aside.
Cut the zucchini into thin rounds. Deseed and chop the red bell pepper into small bite-sized chunks. Halve the cherry tomatoes.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the zucchini, red bell pepper, and a pinch of salt, and cook for 5-6 minutes until the vegetables are softened.
Stir in the tomato passata, dried oregano, dried basil, black pepper, and the remaining salt. Let simmer for 5 minutes to allow the flavors to meld together.
Add the cherry tomatoes and Kalamata olives to the sauce and cook for another 2 minutes.
Combine the cooked pasta with the vegetable sauce, stirring to coat everything evenly.
Transfer the pasta mixture into the prepared baking dish. Tear the mozzarella into small pieces and distribute them over the top. Sprinkle Parmesan cheese evenly over the mozzarella.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Remove the dish from the oven and let it sit for 5 minutes. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7194 mg | 313% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 45.7 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2164 mg | 166% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3288 mg | 70% | |
*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.
