Go Back
Mediterranean cheesy baked pasta with melted mozzarella and basil garnish.

Cheesy Baked Pasta Dish

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g Whole wheat penne or fusilli
  • 3 tbsp Extra virgin olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 1 medium zucchini diced
  • 2 cups fresh baby spinach
  • 1 tsp dried oregano
  • 1/2 cup Feta cheese crumbled
  • 1.5 cups Shredded mozzarella cheese
  • Salt and black pepper to taste
  • Fresh basil for garnish

Method
 

  1. Preheat & Prep: Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
  2. Boil Pasta: Cook pasta in a large pot of salted water for 2 minutes less than the package instructions. Reserve 1/2 cup of pasta water, then drain.
  3. Sauté Veggies: In a large skillet, heat olive oil over medium heat. Add onion and zucchini, cooking for 5 minutes. Add garlic and cherry tomatoes; cook until tomatoes soften and release their juices (about 4 minutes).
  4. Combine: Stir the spinach and dried oregano into the skillet until wilted. Remove from heat.
  5. Mix: Toss the cooked pasta with the veggie mixture. Add the reserved pasta water, the feta, and half of the mozzarella. Season with salt and pepper.
  6. Bake: Transfer to the baking dish. Top with the remaining mozzarella. Bake for 15-20 minutes until the cheese is melted and golden.
  7. Serve: Garnish with fresh basil and serve warm.

Notes

  • The "Al Dente" Rule: Boil the pasta for 2 minutes less than the package instructions. It will finish cooking in the oven by absorbing the tomato juices, preventing a mushy texture.
  • Cheese Balance: Use a high-quality low-moisture mozzarella for the best melt. The feta provides the salt, so taste your sauce before adding extra salt to the dish.
  • Veggie Moisture: If your zucchini is particularly large, sauté it until the moisture evaporates to ensure your bake doesn't become watery.
  • Protein Add-ins: To keep it Mediterranean but add bulk, fold in canned chickpeas or shredded rotisserie chicken before baking.
  • Make-Ahead Tip: You can assemble the dish completely (up to the baking step) the night before. Cover tightly and refrigerate; add 10 minutes to the bake time when cooking from cold.
  • Reheating: Microwave with a teaspoon of water and a loose cover to steam the pasta back to its original tenderness.