Oven-baked pasta featuring roasted garlic, fresh herbs, sun-dried tomatoes, and creamy feta cheese.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or rigatoni
02 - 1 tablespoon olive oil
03 - Salt for boiling
→ Vegetables & Aromatics
04 - 1 medium red onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 3.5 ounces sun-dried tomatoes, drained and sliced
08 - 3.5 ounces baby spinach
→ Sauce & Cheese
09 - 14 ounces canned chopped tomatoes
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon chili flakes (optional)
13 - 5 ounces feta cheese, crumbled
14 - 2 ounces grated Parmesan cheese
15 - Freshly ground black pepper to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley or basil
17 - Lemon wedges (optional)
# Method:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 2 minutes less than package instructions. Drain and toss with 1 tablespoon olive oil.
03 - Heat a nonstick skillet over medium heat. Sauté chopped onion for 3 minutes until softened. Add minced garlic, diced bell pepper, and sun-dried tomatoes; cook for an additional 2 to 3 minutes.
04 - Stir in chopped tomatoes, dried oregano, dried basil, chili flakes if using, and season with salt and freshly ground black pepper. Simmer for 5 minutes, allowing flavors to meld.
05 - Add baby spinach and cook until wilted, about 1 minute.
06 - Combine the drained pasta with the sauce and half of the crumbled feta cheese in a large bowl. Toss until evenly coated.
07 - Transfer the pasta mixture into the prepared baking dish. Sprinkle with the remaining feta and grated Parmesan cheese.
08 - Bake for 20 minutes until the top is golden and bubbling.
09 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and offer lemon wedges on the side if desired.
