Description
A delightful Mediterranean dish combining pasta, fresh vegetables, and marinara sauce, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 8 ounces of pasta (penne or rigatoni)
- 2 cups of mixed vegetables (zucchini, bell peppers, cherry tomatoes)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of marinara sauce
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 cup of feta cheese (crumbled)
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until it turns translucent.
- Incorporate the minced garlic along with the mixed vegetables and stir until they are tender.
- Add in the marinara sauce, dried oregano, and dried basil. Season with salt and pepper.
- Combine the cooked pasta with the veggie mixture and half of the crumbled feta cheese.
- Transfer everything to a baking dish, topping it with the remaining feta cheese.
- Bake in the preheated oven for 20-25 minutes, until heated through and the top is slightly golden.
- Garnish with fresh basil leaves before serving. Enjoy!
Notes
Pairs well with a crisp side salad or warm, crusty bread. Store leftovers in the refrigerator for up to three days, or freeze an uncooked version for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 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: Mediterranean pasta, vegetarian bake, healthy dinner, family meal, quick recipe