Baked Mediterranean Pasta

| BAKED MEDITERRANEAN PASTA |

I don't think there is a more simple meal. One dish, pre-chopped vegetables, pasta as protein, pre-made sauce, broth, and bake. Packed with nutrients, in so little time.

 

This was a part of my weekly meal prep series where I also made breakfast oats, a spinach salad for lunch, and chocolate crunch bars for dessert. 

 

Recipe makes 4 servings

Macros per serving:

504 cals - 12g fat - 74g carbs - 25g protein 

 

Ingredients:

4 cups dry, red lentil pasta

2 heaping cups frozen vegetable mix, I like this mediterranean style one

2 cups organic tomato marinara

4 cups vegetable broth, or 1 tbsp vegetable bouillon + 4 cups water

1/3 pack cashew feta, or preferred cheese

2 tbsp dried parsley for garnish, optional 

 

Recipe:

Preheat the oven to 375 F.

Grab a large casserole dish and add: dry pasta, frozen vegetables, marinara sauce, and vegetable broth. Using a spatula, mix everything together really well.

Bake the pasta for 25 minutes or until noodles are done and sauce has thickened.

Remove from the oven and add crumbled feta across the top.

Place back in the oven and turn to broil. Broil for 5 minutes or until feta is melty.

Remove from the oven and garnish with dried parsley if desired.

I also like to drizzle it with aged balsamic vinegar, I use this one that has a bit of sugar in it so it's thicker.

Enjoy!

 

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Please note:

All macros have been calculated to the best of my ability but may vary slightly.

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