Oven-baked pasta infused with roasted garlic, sun-dried tomatoes, fresh herbs, and creamy feta cheese.
# Components:
→ 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. Grease a large baking dish thoroughly.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, approximately 2 minutes less than package instructions. Drain and toss immediately with olive oil to prevent sticking.
03 - Heat a nonstick skillet over medium heat. Sauté the finely chopped red onion for 3 minutes until softened. Add the minced garlic, diced red bell pepper, and sun-dried tomatoes; cook for an additional 2 to 3 minutes, stirring occasionally.
04 - Incorporate the canned chopped tomatoes, dried oregano, dried basil, and chili flakes if using. Season with salt and freshly ground black pepper. Allow the sauce to simmer gently for 5 minutes to blend flavors.
05 - Stir in the baby spinach and cook for about 1 minute until just wilted, ensuring vibrant color and texture retention.
06 - Transfer the drained pasta to a large mixing bowl. Add half of the crumbled feta cheese and all of the sauce. Mix thoroughly to coat the pasta evenly.
07 - Pour the pasta mixture into the prepared baking dish. Evenly distribute the remaining feta cheese and grated Parmesan over the top.
08 - Bake in the preheated oven for 20 minutes until the cheese is golden brown and bubbling.
09 - Remove from the oven and allow the dish to rest for 5 minutes. Garnish with chopped fresh parsley or basil. Serve with lemon wedges if desired.
