Mediterranean Baked Spaghetti

A delightful Mediterranean twist on classic baked spaghetti featuring fresh herbs, tangy feta, and succulent roasted vegetables, making it a flavorful and comforting meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb spaghetti

2 tbsp olive oil

1 medium eggplant, diced

1 zucchini, sliced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1 cup marinara sauce

1/2 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C).

2. Cook the spaghetti according to package instructions until al dente, then drain and set aside.

3. In a large skillet, heat olive oil over medium heat. Add the eggplant, zucchini, and bell pepper, and sauté for about 5 minutes until softened.

4. Add the cherry tomatoes and garlic to the skillet, and cook for an additional 3 minutes.

5. Stir in the oregano, basil, salt, and pepper, and remove from heat.

6. In a large bowl, combine the cooked spaghetti, vegetable mixture, and marinara sauce. Toss to coat evenly.

7. Transfer the spaghetti mixture into a baking dish, and sprinkle with feta and Parmesan cheese.

8. Bake in the preheated oven for 20-25 minutes, until the cheese is golden and bubbly.

9. Garnish with chopped parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through, or microwave individual portions for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.