Description
A comforting pasta bake filled with roasted vegetables, marinara sauce, and creamy feta, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups pasta (penne or fusilli)
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 eggplant, diced
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup spinach
- 1 cup feta cheese, crumbled
- 1/2 cup olives, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente; drain and set aside.
- In a large pan, sauté the onion and garlic in a bit of olive oil until translucent.
- Add the zucchini, bell pepper, and eggplant, and cook until softened.
- Stir in the cherry tomatoes, spinach, oregano, basil, salt, and pepper. Cook until the spinach wilts.
- In a large mixing bowl, combine the cooked pasta, the vegetable mixture, olives, feta cheese, and marinara sauce. Mix well.
- Transfer the mixture to a greased baking dish and sprinkle the mozzarella cheese on top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
Store leftovers in airtight containers in the refrigerator for up to four days. It also freezes well for up to three months.
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