Craving a cozy, comforting meal that’s bursting with flavor but short on fuss? Look no further! This Mediterranean Baked Feta Pasta is your new weeknight hero. We’re talking tender rotini tossed in a rich tomato sauce, studded with creamy cannellini beans, salty feta, and briny Greek olives. Topped with a golden, buttery breadcrumb crust, it’s a one-dish wonder that brings the sunny flavors of the Mediterranean straight to your dinner table. It’s simple, satisfying, and guaranteed to have everyone asking for seconds!
Ingredients
• 12 ounces / 340g dried rotini pasta
• 1 15-ounce / 425g can tomato sauce
• 1 10.75-ounce / 305g can condensed tomato soup
• 1 15-ounce / 425g can cannellini beans or garbanzo beans, rinsed and drained
• 2 cups / 8 ounces / 226g crumbled feta cheese
• 1 cup / 150g coarsely chopped pitted Greek black olives
• 1/2 cup / 60g seasoned fine dry bread crumbs
• 2 tablespoons / 15g finely shredded Parmesan cheese
• 2 tablespoons / 28g butter, melted
Instructions
1. Prep Your Station: Preheat your oven to 375°F / 190°C. Lightly grease a 3-quart rectangular baking dish. Cook the rotini pasta according to package directions until al dente, then drain well.
2. Mix the Magic: In an extra-large bowl, combine the tomato sauce and condensed tomato soup until smooth. Gently stir in the cooked pasta, rinsed beans, crumbled feta cheese, and chopped olives until everything is lovingly coated in the sauce. Pour this mixture into your prepared baking dish and spread evenly.
3. Create the Crispy Topping: In a small bowl, stir together the seasoned bread crumbs, Parmesan cheese, and melted butter until the crumbs are evenly moistened.
4. Bake to Perfection: Sprinkle the breadcrumb mixture evenly over the pasta. Bake, uncovered, for 20 to 25 minutes, or until the casserole is bubbling and the topping is a beautiful golden brown. Let the dish stand for 10 minutes before serving to allow it to set.
Nutritional Information
• PER SERVING: 553 cal., 19 g total fat (10 g sat. fat), 52 mg chol., 1,890 mg sodium, 74 g carb., 7 g fiber, 24 g pro.
Pro Tips
• For an extra creamy and tangy sauce, use a block of feta and crumble it yourself. Pre-crumbled feta is often drier.
• Assemble the entire casserole without the breadcrumb topping up to 24 hours in advance. When ready to bake, add the topping and increase the baking time by 5-10 minutes.
• Boost the veggie content by stirring in a cup of wilted spinach, sautéed zucchini, or roasted red peppers along with the pasta.
• Don’t skip the 10-minute rest! It allows the casserole to set, making it much easier to serve and ensuring the flavors meld together perfectly.
FAQ
Q: Is this baked feta pasta a good source of vegetarian protein
A: Yes, this dish is an excellent source of vegetarian protein, providing approximately 24 grams per serving. The protein comes from a combination of creamy cannellini beans, salty feta cheese, and Parmesan cheese, making it a satisfying and complete meatless meal.
Q: Can I make this Mediterranean pasta bake vegan
A: Absolutely! To make this recipe vegan, substitute the feta and Parmesan cheese with your favorite plant-based alternatives. Use a high-quality vegan feta block for the best creamy texture. For the topping, simply swap the butter with an equal amount of olive oil or vegan butter.
Q: What other vegetables can I add to this vegetarian pasta bake
A: This recipe is very versatile! For an extra veggie boost, feel free to stir in 1-2 cups of wilted spinach, sautéed mushrooms, chopped artichoke hearts, or roasted red peppers. Add them in step 2 along with the pasta and beans for more flavor and nutrients.
Q: How should I store and reheat leftover baked feta pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or place the casserole back in a 350°F (175°C) oven, covered with foil, for 15-20 minutes or until heated through. The breadcrumb topping may lose some of its crispness upon reheating.
