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- 8 oz (225g) penne pasta - 1 cup cherry tomatoes, halved - 1 medium zucchini, diced - 1 medium bell pepper, diced - 1 cup spinach, chopped - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 cup feta cheese, crumbled - 1/2 cup shredded mozzarella cheese - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup black olives, sliced (optional) - Fresh basil leaves for garnish The main ingredients for this dish are easy to find. The penne pasta forms the base. I love using penne as it holds sauce well. Next, we have fresh vegetables like cherry tomatoes, zucchini, and bell pepper. These add color and flavor. Spinach is a must for added nutrients. I use red onion and garlic for a fragrant kick. Oregano and basil bring a classic Mediterranean taste. For cheese, feta adds tanginess, while mozzarella gives a rich, melty texture. Want a bit more? Black olives are a fun addition. They add depth and a briny taste. Lastly, fresh basil leaves brighten up the dish. This blend of ingredients creates a colorful and tasty pasta bake. {{ingredient_image_1}} - Preheat the Oven Set your oven to 375°F (190°C). This helps the dish cook evenly. - Cook the Pasta Boil a large pot of salted water. Add 8 oz of penne pasta and cook until al dente. This usually takes about 8-10 minutes. Drain and set it aside. - Sauté the Vegetables In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small finely chopped red onion and 2 minced garlic cloves. Sauté until the onion turns clear, about 3-4 minutes. Next, add 1 medium diced zucchini and 1 diced bell pepper. Cook for 5 minutes until they soften. - Combine Ingredients Stir in 1 cup of halved cherry tomatoes, 1 cup of chopped spinach, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for another 3-4 minutes. The spinach should wilt. Season with salt and pepper to taste. In a large bowl, mix the cooked pasta with the sautéed veggies. Add ½ cup of crumbled feta cheese and ¼ cup of sliced black olives if you want. Toss gently to combine. - Transfer to Baking Dish Grease your baking dish. Pour the pasta and veggie mix into it. Top with ½ cup of shredded mozzarella cheese. - Bake Until Golden Place the dish in your preheated oven. Bake for 25-30 minutes until the cheese melts and bubbles. - Cooling and Serving Tips After baking, let it cool for a few minutes. Garnish with fresh basil leaves. This adds a nice pop of color and flavor. Serve in individual portions, topped with extra feta for a beautiful touch. Achieving Perfect Pasta Texture To get the best pasta texture, cook it until al dente. This means it should be firm to the bite. Boil a large pot of salted water, then add the penne pasta. Check the package for timing and taste it a minute early. Drain it well, but save some pasta water. This water can help if your dish becomes too dry. Sautéing Vegetables for Optimal Flavor For great flavor, sauté the vegetables correctly. Start by heating olive oil in a large skillet. Add finely chopped red onion and minced garlic. Cook until the onion is soft and clear. Then, add zucchini and bell pepper. Cook these for about five minutes to soften them. Add cherry tomatoes and spinach, then season with salt, pepper, oregano, and basil. This method builds layers of flavor. Garnishing Ideas To make your dish pop, garnish it with fresh basil leaves. You can also sprinkle extra feta cheese on top. The colors of the herbs and cheese add a nice touch. Serving Suggestions Serve the pasta bake in individual bowls for a nice touch. This makes it easy for guests to dig in. You can pair it with a simple green salad or some crusty bread for a complete meal. Pro Tips Use Seasonal Vegetables: Incorporate whatever vegetables are in season for the freshest flavor and best nutrition. Cheese Variations: Try different cheeses like goat cheese or a blend of Italian cheeses for a unique twist on flavor. Make Ahead: Prepare the pasta bake in advance and store it in the fridge. Just bake it before serving for an easy meal. Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick to your dish. {{image_2}} You can mix and match many veggies in this dish. Try adding: - Mushrooms - Broccoli florets - Carrots, diced - Asparagus, chopped - Eggplant, cubed These swaps add new flavors and nutrition. You can also use frozen veggies if fresh ones are not available. If you want to change the cheese, consider these options: - Goat cheese for tang - Ricotta for creaminess - Vegan cheese for a plant-based option Each cheese brings its own taste and texture to the dish. To make this dish gluten-free, switch to gluten-free penne. Many brands offer tasty options made from rice or quinoa. This keeps the pasta bake enjoyable for everyone. For a vegan version, simply omit the feta and mozzarella. You can use plant-based cheese or add more veggies for creaminess. Nutritional yeast is a great way to add a cheesy flavor without dairy. These variations let you customize the Mediterranean Veggie Pasta Bake to fit your taste and diet. Enjoy trying different combinations! - Best Practices for Refrigeration After your Mediterranean Veggie Pasta Bake cools, cover it tightly. Use plastic wrap or foil to keep it fresh. Store it in the fridge for up to four days. If you have extra, place it in an airtight container. This keeps the flavors intact and stops it from drying out. - Freezing Instructions You can freeze leftovers too! Cut the pasta bake into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to label the bag with the date. This will help you remember when you made it. It will stay good for up to three months in the freezer. - Best Methods to Reheat To reheat, the oven works best. Preheat your oven to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep it moist. Heat it for about 20-25 minutes. You can also use the microwave for a quick option. Just place a serving on a plate and heat for 1-2 minutes. Check if it’s warm throughout. Enjoy your tasty leftovers! Yes, you can make the Mediterranean Veggie Pasta Bake ahead. Prepare it up to the baking step. Cover it and store it in the fridge. Bake it when you’re ready to eat. You can serve this dish with a fresh salad. A simple green salad pairs well. Bread, like garlic bread, is also a great choice. This pasta bake lasts about three to four days in the fridge. Make sure to store it in an airtight container. Always check for any signs of spoilage before eating. Yes, you can use other pasta shapes. Fusilli or rotini work well. Just adjust the cooking time based on the pasta type. This blog post covers how to make a tasty Mediterranean Veggie Pasta Bake. You learned about the main ingredients and step-by-step cooking methods. Tips and tricks help you master pasta texture and add flavor. Various ingredient swaps and dietary options ensure everyone can enjoy this dish. Don't forget proper storage and reheating methods for leftovers. Enjoy creating your own version of this meal, and share it with family and friends for a fun dining experience.

Mediterranean Veggie Pasta Bake

A delicious and hearty pasta bake loaded with Mediterranean vegetables and cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1 medium bell pepper (red or yellow), diced
  • 1 cup spinach, roughly chopped
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 2 feta cheese, crumbled
  • 1 2 shredded mozzarella cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 4 black olives, sliced (optional)
  • for garnish fresh basil leaves

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.
  • Add the diced zucchini and bell pepper to the skillet, cook for another 5 minutes until they begin to soften.
  • Stir in the halved cherry tomatoes, chopped spinach, oregano, and basil. Cook for an additional 3-4 minutes until the spinach wilts and the tomatoes start to soften. Season with salt and pepper to taste.
  • In a large mixing bowl, combine the cooked penne pasta with the sautéed vegetable mixture. Add the crumbled feta and black olives (if using), then toss gently until well combined.
  • Transfer the pasta and vegetable mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese on top.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Serve the pasta bake in individual portions, garnished with extra feta and fresh basil on top for an added touch of color and flavor.
Keyword bake, pasta, vegetarian