Mediterranean Garden Delight: A Healthy Pasta Bake for Sunny Evenings

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). On a large baking sheet, toss chopped zucchini, bell peppers, and red onion with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes until tender-crisp.
2. 2

   While vegetables roast, cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.
3. 3

   In a large pot or Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes. Bring to a gentle simmer.
4. 4

   Reduce heat to low and stir in fresh spinach a handful at a time, allowing it to wilt into the sauce. Season generously with salt and black pepper to taste.
5. 5

   Add the roasted vegetables, halved cherry tomatoes, and cooked pasta to the sauce. Toss gently until everything is evenly coated.
6. 6

   Transfer the mixture to a 9x13 inch baking dish. Sprinkle crumbled feta cheese evenly over the top, followed by the shredded mozzarella cheese.
7. 7

   Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, broil for the last 2-3 minutes for an extra crispy top (watch carefully!).
8. 8

   Remove from oven and let rest for 5-10 minutes before garnishing with fresh parsley or basil and serving.