Mediterranean Vegetable Pasta Bake
This comforting and colorful pasta bake combines whole-wheat pasta, mixed vegetables, and two types of cheese for a delicious weeknight dinner.
Ingredients
Main Ingredients
- 8 oz whole wheat pasta (penne, rigatoni, or fusilli)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes) Chop peppers and zucchini into bite-sized pieces; halve the cherry tomatoes.
- 1 cup marinara sauce Use a good-quality jarred sauce or homemade.
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder Or use 2 cloves fresh garlic, minced.
- to taste Salt and pepper
- to taste Fresh basil for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-size casserole pan.
- Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta with the mixed vegetables, marinara sauce, 3/4 cup of the mozzarella, the crumbled feta, dried oregano, garlic powder (or minced garlic), and a pinch of salt and pepper. Toss gently so everything is evenly coated.
- Transfer the pasta-vegetable mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella on top.
Baking
- Bake for 25–30 minutes, or until the cheese is melted, bubbling, and lightly golden at the edges. If you like a browned top, place under the broiler for 1–2 minutes—watch carefully.
Serving
- Remove from the oven, let rest for 5 minutes, then garnish with fresh basil leaves before serving.
Notes
Store leftover pasta bake in an airtight container for up to 3–4 days. Warm individual portions in the microwave or reheat in a 350°F (175°C) oven for 15–20 minutes covered with foil.