Description
Mediterranean Baked Garlic Herb Pasta is a flavorful and comforting dish featuring penne pasta baked with a savory tomato sauce infused with garlic, herbs, sun-dried tomatoes, and fresh spinach, topped with crumbled feta and Parmesan cheeses. This easy-to-make oven-baked meal brings a delightful blend of Mediterranean flavors perfect for a family dinner.
Ingredients
Scale
Pasta
- 12 ounces penne or rigatoni
- Salt, for boiling
- 1 tablespoon olive oil
Sautéed Vegetables and Sauce
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 3.5 ounces sun-dried tomatoes, drained and sliced
- 3.5 ounces baby spinach
- 14 ounces canned chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon chili flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Cheese and Garnish
- 5 ounces feta cheese, crumbled
- 2 ounces grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- Lemon wedges (optional)
Instructions
- Preheat oven: Preheat the oven to 400°F and grease a large baking dish to prepare for baking the pasta dish.
- Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 2 minutes less than the package instructions indicate. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
- Sauté aromatics: Heat a nonstick skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Then add the minced garlic, diced red bell pepper, and sliced sun-dried tomatoes. Cook for an additional 2 to 3 minutes to develop flavor.
- Prepare sauce: Stir in the canned chopped tomatoes, dried oregano, dried basil, and chili flakes if using. Season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 5 minutes to meld the flavors.
- Wilt spinach: Add the baby spinach to the sauce and cook until wilted, about 1 minute, stirring occasionally to evenly distribute the greens.
- Combine pasta and sauce: In a large bowl, combine the drained pasta with the tomato and vegetable sauce. Add half of the crumbled feta cheese and mix thoroughly to incorporate all ingredients.
- Assemble and top: Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle the remaining feta cheese and the grated Parmesan cheese over the top of the pasta.
- Bake uncovered: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the top turns golden and starts bubbling beautifully.
- Rest and garnish: Remove from the oven and allow the dish to rest for 5 minutes. Garnish with chopped fresh parsley or basil. Serve warm with lemon wedges on the side if desired for a bright finish.
Notes
- To save time, use pre-chopped vegetables and pre-minced garlic.
- For a spicier kick, increase the amount of chili flakes.
- Make sure not to overcook the pasta during boiling, as it will continue cooking in the oven.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- To make this recipe gluten-free, substitute the penne pasta with gluten-free pasta.
