Mediterranean Diet Baked Rigatoni

Savor the vibrant flavors of the Mediterranean with this wholesome and hearty Mediterranean Diet Baked Rigatoni. Perfectly al dente whole-grain rigatoni is coated in a rich, garlicky tomato sauce brimming with sautéed zucchini, red bell pepper, and the briny burst of kalamata olives. Fragrant dried herbs like oregano and basil infuse the sauce with classic Mediterranean flair, while crumbled feta cheese adds a creamy, tangy finish. Baked to golden perfection, this dish is a nourishing and satisfying choice for dinner, packed with fresh vegetables and Mediterranean-approved ingredients. Ready in just an hour and ideal for meal prepping or serving a crowd, this recipe delivers both nutrition and bold flavors in every bite. Garnish with fresh basil for a stunning, aromatic final touch!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz whole grain rigatoni
• 3 tbsp extra virgin olive oil
• 3 cloves garlic
• 1 medium onion
• 1 large red bell pepper
• 1 medium zucchini
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.25 tsp red pepper flakes
• 0.5 cup kalamata olives
• 0.75 cup feta cheese
• 0.25 cup fresh basil
• 0.5 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole grain rigatoni according to the package instructions until just al dente. Drain and set aside.

Step 3

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Mince the garlic and chop the onion, red bell pepper, and zucchini into small, bite-sized pieces.

Step 5

Add the garlic and chopped onion to the skillet and sauté for about 3 minutes until the onion is translucent.

Step 6

Add the red bell pepper and zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 7

Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 8

Slice the kalamata olives in half and add them to the sauce along with half of the crumbled feta cheese. Stir to combine.

Step 9

Combine the cooked rigatoni with the sauce and mix thoroughly so that the pasta is evenly coated.

Step 10

Transfer the pasta and sauce mixture to a large baking dish. Sprinkle the remaining feta cheese evenly over the top.

Step 11

Drizzle the remaining tablespoon of olive oil over the feta cheese.

Step 12

Bake in the preheated oven for 20 minutes, until the top is lightly browned and bubbly.

Step 13

Remove from the oven and allow the dish to cool for 5 minutes.

Step 14

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	1915.9 grams (1915.9g)

Amount per serving	% Daily Value*
Calories	2550

Total Fat 108.00g	138%
Saturated Fat 26.80g	134%
Polyunsaturated Fat 0.80g
Cholesterol 100mg	33%
Sodium 6773mg	294%
Total Carbohydrate 339.30g	123%
Dietary Fiber 49.10g	175%
Total Sugars 66.00g
Protein 76.60g	153%

Vitamin D 18IU	90%
Calcium 1048mg	81%
Iron 26mg	144%
Potassium 4636mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 11.6%

Carbs: 51.5%