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Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and rich cultural heritage. Among its many delectable offerings, the Greek Pasta Bake with Feta stands out as a comforting dish that marries the heartiness of pasta with the tangy, creamy goodness of feta cheese. This dish not only captures the essence of Greek cooking but also serves as a delightful vegetarian-friendly option that appeals to a wide audience. As more people turn to Mediterranean diets for their health benefits, this Greek Pasta Bake has gained popularity for its ease of preparation and nutritional advantages.

Greek Pasta Bake with Feta

Discover the deliciousness of Greek Pasta Bake with Feta, a comforting, vegetarian-friendly dish that embodies the vibrant flavors of Mediterranean cuisine. This recipe combines pasta, fresh vegetables, and creamy feta cheese for a wholesome meal perfect for family dinners, potlucks, or meal prep. Packed with nutrients from whole-grain pasta and a variety of vegetables, this easy-to-make bake not only delights the taste buds but also promotes heart health and overall wellness. Explore the depths of flavor and invite loved ones to gather around the table for a memorable dining experience.
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Ingredients
  

8 oz (225g) pasta (penne or fusilli works great)

2 cups (300g) cherry tomatoes, halved

1 red bell pepper, diced

1 medium zucchini, diced

1 cup (150g) spinach, fresh

4 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp red pepper flakes (optional, for a spicy kick)

1 cup (240ml) vegetable broth

1 cup (120g) feta cheese, crumbled

1/4 cup (60ml) olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the diced red bell pepper and zucchini, cooking for 3-4 minutes until they start to soften.

        Combine Ingredients: Stir in the cherry tomatoes, fresh spinach, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.

          Mix Pasta and Broth: In a large mixing bowl, combine the cooked pasta with the sautéed vegetable mixture. Pour the vegetable broth over the pasta and stir gently to combine the flavors.

            Layer with Feta: Transfer half of the pasta mixture to a baking dish. Sprinkle half of the crumbled feta cheese on top. Layer the remaining pasta mixture and then top with the rest of the feta cheese.

              Bake in the Oven: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

                Serve: Once cooked, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings