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Vegetarian pasta bake with feta

Very veggie pasta bake with feta

 

 

So, what exactly is the advantage of a pasta bake? Well, instead of stir-frying your veggies you simply forget them in the oven for a while. When done, stir in the pasta, tomato sauce (yes yes, store-bought because we have other things to do right), and enjoy the creaminess of the melted feta. 

My kids love this simple pasta bake and often "order" it. In this recipe I've used zucchini and tomatoes, but it works wonderfully with mushrooms, spinach, kale, bell peppers etc. Just experiment with whatever sits in your fridge. 

We love this vegetarian pasta bake with feta because it's:

  • Vegetarian
  • So easy to make
  • Full of fiber (make sure to use whole pasta)
  • Protein-rich (from the feta)
  • Creamy
  • Can be made ahead
  • Kids love it!

 

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

Serves 4-5. 

300g whole wheat or spelt penne (or rice pasta if gluten-intolerant)
2 onions
1-2 cloves garlic
2 large zucchini
300g cherry tomatoes
300g feta
350g (organic) tomato sauce (without added sugar)*
¼ cup (25g) grated parmesan
A handful fresh basil

*For those living in The Netherlands, I always use this one from Ekoplaza

If you like pasta recipes, make sure to check out this Creamy Bell Pepper Penne on the blog. 


Directions

1

Preheat the oven to 190°C.

2

Boil some water with salt for the pasta.

3

Chop the onions, mince the garlic, and cut the zucchini in half moons.

4

Pour the veggies in a large oven tray (the larger, the better to allow all the veggies to bake evenly) and mix with olive oil, half the basil leaves, salt, and pepper. Put the whole feta on top.

5

Bake the veggies in the oven for 25-30 minutes.

6

10 minutes before the veggies are ready, boil the penne until done.
Drain and mix with the tomato sauce. Set aside in the pan.

7

When the veggies and feta are done, mix in the hot pasta and add the parmesan on top.
Add the other half of the basil leaves and enjoy!

 

Ingredients

 300g whole wheat or spelt penne (or rice pasta if gluten-intolerant)
 2 onions
 1-2 cloves garlic
 2 large zucchini
 300g cherry tomatoes
 300g feta
 350g (organic) tomato sauce (without added sugar)*
 ¼ cup (25g) grated parmesan
 A handful fresh basil

Directions

1

Preheat the oven to 190°C.

2

Boil some water with salt for the pasta.

3

Chop the onions, mince the garlic, and cut the zucchini in half moons.

4

Pour the veggies in a large oven tray (the larger, the better to allow all the veggies to bake evenly) and mix with olive oil, half the basil leaves, salt, and pepper. Put the whole feta on top.

5

Bake the veggies in the oven for 25-30 minutes.

6

10 minutes before the veggies are ready, boil the penne until done.
Drain and mix with the tomato sauce. Set aside in the pan.

7

When the veggies and feta are done, mix in the hot pasta and add the parmesan on top.
Add the other half of the basil leaves and enjoy!

Very veggie pasta bake with creamy feta

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