Greek Pasta Bake with Feta
Savor the rich flavors of the Mediterranean with our Greek Pasta Bake featuring crumbled feta cheese. This hearty dish combines al dente pasta with a delicious blend of tomatoes, olives, garlic, and eggplant, all baked to perfection.
Servings: 8 Servings
Calories: 374kcal
Ingredients
- 1 large Eggplant Chopped
- 2 cups Cherry Tomatoes or Grape tomatoes
- 2 Celery Stalks
- 4 Garlic Cloves
- 1 small Red Onion Chopped
- 3 tablespoon Olive Oil
- 1 lb Pasta Your favorite shape
- ½ cup Kalamata Olives Cut in half
- 1 ½ cups Feta Cheese
- 1 tablespoon Italian Seasoning
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick cooking spray. Chop the eggplant, red onion, celery stalks, and garlic. Add the eggplant, red onion, celery, garlic, tomatoes, olive oil, and garlic to the baking dish. Place it in the oven and bake for 20-30 minutes or until golden brown.
- While the veggies roast, bring a large pot of water to a boil. When the water boils, add 2 tablespoons of salt. Cook the pasta according to package instructions.
- Remove the veggies from the oven. Carefully, remove 1 cup of pasta water from the pot and add it to the veggies. Drain the pasta and add the pasta to the baking dish along with the feta and kalamata olives. Mix all the ingredients together and bake for another 15-20 minutes or until golden brown.
Notes
- For a deeper tomato flavor, add 2 tablespoons of tomato paste and 2 cups of your favorite marinara sauce or tomato sauce into the casserole dish with the vegetables. This will also make a thicker, deeper sauce for this Greek pasta bake recipe.
- Add a meat! Feel free to add some ground beef, ground chicken, ground lamb, ground turkey, or diced chicken to this recipe. Sauté it while the pasta is cooking. It will up the protein and make it a more filling pasta dish for your family.
- Add more veggies! Zucchini, yellow squash, red bell peppers, green bell peppers, or your family favorite veggies can all be added to the baking dish and roasted with the current vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in a microwave safe bowl in the microwave or reheat it in a baking dish in the oven.
Nutrition
Calories: 374kcal | Carbohydrates: 51g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 463mg | Potassium: 396mg | Fiber: 5g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 11mg | Calcium: 181mg | Iron: 2mg