Ingredients
Scale
- 8 ounces whole wheat penne pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14.5 ounces) diced tomatoes
- 1 cup mozzarella cheese, shredded
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the penne pasta according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
- Add red bell pepper, zucchini, and eggplant to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
- Stir in dried oregano, dried basil, and diced tomatoes. Simmer for 10 minutes.
- Combine the cooked pasta with the vegetable mixture and mix well.
- Transfer the mixture to a baking dish, top with mozzarella and feta cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbly.
Notes
- You can add more vegetables based on your preferences.
- Leftovers can be stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
Keywords: Mediterranean, pasta, bake, vegetable