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–+ servings
Mediterranean Pasta Bake – vegetarian recipe
Stav Kogan

Mediterranean Pasta Bake

A comforting and vibrant Mediterranean Pasta Bake combining hearty baked pasta with tangy feta, juicy tomatoes, briny olives, and a creamy sauce. Simple to assemble and perfect for weeknight dinners or meal prep.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 serving
Calories: 425
Ingredients Method Nutrition

Ingredients
  

  • 12 ounces (340 grams / 12 oz) dried rotini pasta
  • 1/2 cup (120 ml) bottled balsamic vinaigrette salad dressing
  • 1 pound (454 g / 16 oz) (450 grams / 15.9 oz) roma tomatoes, coarsely chopped
  • 1 15-ounce / 425-gram can cannellini beans or garbanzo beans, rinsed and drained
  • 2 cups (480 ml) (225 grams / 7.9 oz) crumbled feta cheese
  • 1 cup (240 ml) (150 grams / 5.3 oz) coarsely chopped pitted Greek black olives
  • 1/2 cup (480 ml) (60 grams / 2.12 oz) seasoned fine dry bread crumbs, divided
  • 2/3 cup (160 ml) plain low-fat yogurt
  • 3/4 cup (180 ml) milk
  • 1/3 cup (720 ml) (35 grams / 1.23 oz) grated Parmesan cheese
  • 1 tablespoon (15 ml) (15 grams / 0.53 oz) all-purpose flour
  • For the best flavor and creamiest texture, buy a block of feta cheese packed in brine and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that can make it dry.
  • Feel free to customize! Add a cup of fresh spinach, some chopped artichoke hearts, or a handful of sun-dried tomatoes along with the other mix-ins for an extra veggie and flavor boost.
  • This dish is perfect for making ahead. Assemble the entire casserole without the final breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the breadcrumbs and increase the initial covered baking time by 10-15 minutes.

Method
 

  1. PREP: 35 minutes | BAKE: 35 minutes | STAND: 10 minutes | OVEN: 375°F / 190°C | MAKES 8 servings
  2. Preheat your oven to 375°F (190°C). Lightly grease a 3-quart rectangular baking dish.
  3. Cook the rotini pasta according to package directions until al dente; drain well and transfer to an extra-large bowl.
  4. Drizzle the warm pasta with the balsamic vinaigrette and toss gently to coat. Gently fold in the chopped roma tomatoes, rinsed and drained beans, crumbled feta cheese, and chopped olives.
  5. Sprinkle 1/4 cup (960 ml) of the bread crumbs evenly over the bottom of your prepared baking dish. Carefully spoon the pasta mixture into the dish, spreading it into an even layer.
  6. In a separate medium bowl, whisk together the yogurt, milk, grated Parmesan cheese, and flour until smooth.
  7. Pour this creamy mixture evenly over the pasta in the baking dish.
  8. Sprinkle the remaining 1/4 cup (960 ml) of bread crumbs over the top.
  9. Cover the dish with foil and bake for 25 minutes.
  10. Remove the foil and bake for an additional 10 to 15 minutes, or until the casserole is bubbly and the top is a beautiful light golden brown.
  11. Let the pasta bake stand for 10 minutes before serving. This allows it to set up, making it easier to serve.

Nutrition

Calories: 425kcalCarbohydrates: 57gProtein: 19gFat: 15g

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