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Baked Mediterranean Pasta

A delightful blend of roasted cherry tomatoes, creamy feta, and vibrant vegetables, this Baked Mediterranean Pasta is perfect for family gatherings and quick dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (penne or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1/4 cup grated Parmesan cheese (optional) Optional for topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions until al dente, roughly 7 to 10 minutes. Drain and set aside.
  3. In a large mixing bowl, combine the halved cherry tomatoes, chopped spinach, and sliced olives. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss well.
  4. Add the cooked pasta to the vegetable mixture and gently fold in the crumbled feta cheese. Ensure everything is combined thoroughly.
Baking
  1. Transfer the mixture into a greased baking dish, spreading it evenly. Top with grated Parmesan cheese if desired.
  2. Bake in the preheated oven for 20 to 25 minutes or until bubbly and golden on top.
Serving
  1. Allow the dish to cool for a few minutes before serving. Enjoy warm!

Notes

Feel free to substitute the vegetables with zucchini, bell peppers, or artichokes. For a crispy top, leave it in the oven a few extra minutes but watch closely to avoid burning. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.