Description
A delicious, healthy Mediterranean Vegetable Pasta Bake packed with vibrant vegetables, hearty pasta, and gooey cheese.
Ingredients
Scale
- 8 ounces whole wheat pasta (or gluten-free)
- 2 cups mixed vegetables (zucchini, bell peppers, spinach, cherry tomatoes)
- 1 can chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian herbs (oregano, basil)
- Salt and pepper to taste
- Kalamata olives (optional)
- Red pepper flakes (optional)
- Parmesan cheese (optional)
Instructions
- Boil a pot of water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic for 30 seconds until fragrant. Add mixed vegetables and sauté for 5-7 minutes until tender. Stir in chickpeas and season with Italian herbs, salt, and pepper.
- In a mixing bowl, combine the drained pasta, sautéed veggies, and half of the feta cheese. Pour into a greased casserole dish and crumble the remaining feta cheese on top.
- Preheat your oven to 375°F (190°C). Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until golden and bubbly.
Notes
Don’t overcook the pasta; it should hold its shape after baking. Feel free to customize with your favorite veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg