Description
A bright and comforting Mediterranean Vegetable Pasta Bake featuring tender pasta, roasted vegetables, briny olives, and tangy feta, perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or fusilli)
- 1 large red onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup vegetable broth
Instructions
- Prep the vegetables: Chop the red onion, mince the garlic, and chop the bell peppers and zucchini into roughly 1-inch pieces. Set aside in separate bowls.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (check a minute or two early). Drain and set aside; do not rinse.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened (about 5 minutes), stirring frequently.
- Add garlic and cook for 1 minute until fragrant.
- Add bell peppers and zucchini; cook for 5-7 minutes until tender-crisp, stirring occasionally.
- Stir in diced tomatoes (undrained), chickpeas, olives, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
- Pour in vegetable broth and simmer for another 5 minutes until sauce slightly thickens.
- Preheat oven to 375°F (190°C).
- Combine cooked pasta and vegetable mixture in a large bowl; do not overmix.
- Pour into a greased 9×13 inch baking dish.
- Sprinkle with feta and Parmesan cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly, and pasta is heated through.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
For a heartier version, add cooked Italian sausage or shredded rotisserie chicken. For gluten-free, substitute gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta bake, Mediterranean, vegetarian, comfort food, weeknight dinner, casserole