Ingredients
Scale
- Pasta (penne or fusilli) 500g
- Olive Oil 3 tbsp
- Red Onion 1 large, chopped
- Red Bell Pepper 1, chopped
- Yellow Bell Pepper 1, chopped
- Zucchini 1, chopped
- Cherry Tomatoes 250g, halved
- Feta Cheese 200g, crumbled
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/Gas Mark 6). Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the red onion and cook until softened, about 5 minutes.
- Step 3: Add the red pepper, yellow pepper, and zucchini to the pan. Cook until slightly softened, about 8 minutes. Stir in the cherry tomatoes and cook for another 3 minutes.
- Step 4: Combine the cooked pasta and the vegetable mixture in a large bowl. Gently stir to combine.
- Step 5: Transfer the pasta and vegetable mixture to a baking dish. Crumble the feta cheese evenly over the top.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the feta cheese is golden brown and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until heated through.
- A sprinkle of fresh basil or oregano on top enhances the Mediterranean flavors beautifully.
- Don't overcook the vegetables; they should retain some bite for a more satisfying texture in the bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American