Pasta Baked with Olives Vegetables and Mozzarella

Indulge in the comforting flavors of this Pasta Baked with Olives, Vegetables, and Mozzarella—a hearty, flavor-packed dish perfect for weeknight dinners or cozy gatherings. This recipe combines tender penne pasta with a medley of zucchini, red bell pepper, and juicy cherry tomatoes, all simmered in a fragrant tomato passata sauce infused with garlic, oregano, and basil. Briny Kalamata olives add a burst of Mediterranean flair, while gooey mozzarella and golden Parmesan create a decadent, cheese-laden topping. Baked to perfection in just 25 minutes, this vegetarian baked pasta is easy to prepare and sure to impress. Garnished with fresh parsley, it’s a satisfying, crowd-pleasing dish that pairs beautifully with a crisp salad or garlic bread.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 g Penne pasta
• 1 medium Zucchini
• 1 large Red bell pepper
• 200 g Cherry tomatoes
• 100 g Kalamata olives (pitted)
• 200 g Mozzarella cheese
• 50 g Parmesan cheese (grated)
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 400 ml Tomato passata
• 2 tbsp Fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 190°C (375°F) and grease a large baking dish lightly with oil or non-stick spray.

Step 2

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set the pasta aside.

Step 3

Cut the zucchini into thin rounds. Deseed and chop the red bell pepper into small bite-sized chunks. Halve the cherry tomatoes.

Step 4

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the zucchini, red bell pepper, and a pinch of salt, and cook for 5-6 minutes until the vegetables are softened.

Step 5

Stir in the tomato passata, dried oregano, dried basil, black pepper, and the remaining salt. Let simmer for 5 minutes to allow the flavors to meld together.

Step 6

Add the cherry tomatoes and Kalamata olives to the sauce and cook for another 2 minutes.

Step 7

Combine the cooked pasta with the vegetable sauce, stirring to coat everything evenly.

Step 8

Transfer the pasta mixture into the prepared baking dish. Tear the mozzarella into small pieces and distribute them over the top. Sprinkle Parmesan cheese evenly over the mozzarella.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Step 10

Remove the dish from the oven and let it sit for 5 minutes. Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(1668.6g)

Amount per serving	% Daily Value*
Calories	2663.1

Total Fat 114.0g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 170mg	0%
Sodium 7193.7mg	0%
Total Carbohydrate 296.1g	0%
Dietary Fiber 27.5g	0%
Total Sugars 45.7g
Protein 117.7g	0%

Vitamin D 32IU	0%
Calcium 2164.4mg	0%
Iron 17.9mg	0%
Potassium 3287.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 17.6%

Carbs: 44.2%