Oven-baked pasta bursting with garlic, herbs, sun-dried tomatoes, and creamy cheese for a hearty Mediterranean dish.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 1 tbsp olive oil
03 - Salt for boiling
→ Vegetables & Aromatics
04 - 1 medium red onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 3.5 oz sun-dried tomatoes, drained and sliced
08 - 3.5 oz baby spinach
→ Sauce & Cheese
09 - 14 oz canned chopped tomatoes
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - ½ tsp chili flakes (optional)
13 - 5 oz feta cheese, crumbled
14 - 2 oz grated Parmesan cheese
15 - Freshly ground black pepper, to taste
→ Garnish
16 - 2 tbsp chopped fresh parsley or basil
17 - Lemon wedges (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Grease a large baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 2 minutes less than package instructions. Drain and toss with 1 tablespoon olive oil.
03 - Heat a nonstick skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic, bell pepper, and sun-dried tomatoes, cooking for 2 to 3 more minutes.
04 - Stir in chopped tomatoes, dried oregano, dried basil, chili flakes, and season with salt and black pepper. Simmer for 5 minutes.
05 - Add baby spinach and cook until just wilted, about 1 minute.
06 - In a large bowl, mix the drained pasta with the sauce and half of the crumbled feta cheese until well combined.
07 - Transfer the pasta mixture to the prepared baking dish. Top with remaining feta and grated Parmesan cheese.
08 - Bake in the preheated oven for 20 minutes until the top is golden and bubbly.
09 - Let the dish rest for 5 minutes. Garnish with chopped fresh parsley or basil and serve with lemon wedges if desired.
