Ingredients
Scale
- Pasta (penne or fusilli) 500g
- Olive oil 4 tablespoons
- Red onion 1 large, chopped
- Garlic 3 cloves, minced
- Red bell pepper 1, chopped
- Yellow bell pepper 1, chopped
- Courgette 2, diced
- Cherry tomatoes 250g, halved
- Dried oregano 2 teaspoons
- Feta cheese 200g, crumbled
- Black olives 100g, pitted and halved
- Grated mozzarella cheese 150g
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/ Gas Mark 6). Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, heat the olive oil in a large pan or skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Add the garlic, bell peppers, and courgette. Cook for another 5-7 minutes, until the vegetables are slightly tender.
- Step 3: Stir in the cherry tomatoes and oregano. Cook for 3 minutes, until the tomatoes begin to soften. Season with salt and pepper to taste.
- Step 4: Combine the cooked pasta with the vegetable mixture in a large bowl. Add the feta cheese and black olives. Mix well to combine.
- Step 5: Pour the pasta mixture into a baking dish. Sprinkle the grated mozzarella cheese evenly over the top.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the pasta bake is heated through. Let it cool slightly before serving.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat individual portions in the microwave until warmed through, or bake covered in the oven at 180°C (350°F) until heated.
- Serve this bake with a crisp green salad and a drizzle of balsamic glaze for added flavour.
- To prevent soggy pasta, ensure the vegetables are cooked until just tender, releasing some moisture but not becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American