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Baked Mediterranean Pasta

Layers of tender pasta, tangy feta cheese, and aromatic fresh herbs that bubble together into pure comfort food with Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 2 cups cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1/2 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 cup crumbled feta cheese
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons fresh oregano
  • 1/2 cup mozzarella cheese, shredded
  • Salt and black pepper to taste
  • 1/4 cup pine nuts (optional)

Method
 

  1. Preheat your oven to 400°F and cook pasta according to package directions until just shy of al dente. The pasta will finish cooking in the oven, so slightly undercooking prevents mushy results. Drain and set aside.
  2. In your largest mixing bowl, combine halved cherry tomatoes, diced zucchini, and sliced red onion. Drizzle with olive oil and toss with minced garlic. Season generously with salt and pepper.
  3. Add the slightly undercooked pasta to your vegetable mixture, then gently fold in most of the crumbled feta cheese (save some for topping), fresh basil, and oregano. Transfer everything to a greased 9x13 baking dish.
  4. Sprinkle remaining feta, mozzarella cheese, and pine nuts over the surface. Cover tightly with foil and bake for 20 minutes. Remove foil and continue baking for 10-15 minutes until the cheese is golden and bubbling.

Notes

Perfect for Sunday meal prep - assemble everything in your baking dish during naptime, then pop it in the oven when dinner rolls around. Don't overcook the pasta initially as it continues cooking in the oven. Let it rest for 5 minutes after baking to help everything set properly. Refrigerate leftovers for up to 4 days in covered containers. Freeze portions for up to 3 months. Budget-friendly substitutions: Swap pine nuts for chopped walnuts, use dried herbs (1 teaspoon each) instead of fresh, or replace feta with ricotta cheese.