Mediterranean Pasta Bake

Experience the vibrant flavors of the Mediterranean with this irresistible Mediterranean Pasta Bake, a comforting yet wholesome dish perfect for weeknight dinners or special gatherings. Packed with sautéed eggplant, zucchini, cherry tomatoes, and rich Kalamata olives, this baked pasta recipe is layered with a robust tomato passata sauce and infused with fragrant oregano and basil. Topped with creamy crumbled feta and gooey melted mozzarella, every bite is a harmonious blend of savory and cheesy goodness. Ready in under an hour and serving up to four, this easy-to-make casserole is a crowd-pleasing delight that’s as nutritious as it is delicious. Garnished with fresh parsley, it’s a feast for both the eyes and the palate. Perfect for lovers of Mediterranean cuisine, pasta bakes, or vegetarian comfort food recipes!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams penne pasta
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 medium red onion, diced
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 250 grams cherry tomatoes, halved
• 100 grams kalamata olives, pitted and sliced
• 400 grams tomato passata
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams feta cheese, crumbled
• 150 grams shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 200°C (390°F) and grease a large baking dish with a little olive oil.

Step 2

Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced red onion, cooking until softened and fragrant, about 2-3 minutes.

Step 4

Add the diced zucchini and eggplant to the skillet and sauté for 5-7 minutes, until the vegetables are tender.

Step 5

Stir in the cherry tomatoes, sliced kalamata olives, tomato passata, dried oregano, dried basil, salt, and black pepper. Allow the sauce to simmer for 5-7 minutes.

Step 6

Combine the cooked pasta with the vegetable sauce in the baking dish, mixing well to ensure the pasta is fully coated.

Step 7

Sprinkle the crumbled feta cheese evenly over the top of the pasta mixture, followed by the shredded mozzarella cheese.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.

Step 9

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

Step 10

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	1824 grams (1824.0g)

Amount per serving	% Daily Value*
Calories	2578

Total Fat 109.50g	140%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 0.00g
Cholesterol 190mg	63%
Sodium 6092mg	265%
Total Carbohydrate 300.50g	109%
Dietary Fiber 33.40g	119%
Total Sugars 39.70g
Protein 104.90g	210%

Vitamin D 0IU	0%
Calcium 1810mg	139%
Iron 18mg	100%
Potassium 3422mg	73%

*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: 37.8%

Protein: 16.1%

Carbs: 46.1%