Go Back
+ servings

Roasted Red Pepper and Feta Pasta Bake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 -6 servings
Author Heidi @ Food Doodles


  • 1 tbsp extra virgin olive oil
  • 1 large onion diced
  • 4 cloves garlic minced or crushed
  • 1 32 oz can diced tomatoes
  • 2 roasted red peppers cleaned and pureed
  • 1/2 1-6 oz jar tomato paste
  • 2 tsp marjoram or just more oregano
  • 1 tsp oregano
  • 1 bay leaf
  • 2 tsp honey or sugar
  • salt to taste
  • 1 300 g box whole wheat pasta
  • 1-2 tbsp packed fresh basil
  • 3 large handfuls fresh spinach roughly chopped
  • 200 g feta cheese
  • Mozzarella or Parmesan cheese for topping


  • In a large saucepan or skillet heat the olive oil over medium heat. Once the oil is hot add the onions and saute for 6-8 minutes, till translucent. Add the garlic and saute for another minute before adding the tomatoes, red peppers and tomato paste.
  • Add the marjoram, oregano and bay leaf and bring up to a boil. Simmer for 20-30 minutes over medium to medium low heat until as thick as desired.
  • While the sauce is cooking, cook the pasta according to package directions. Drain and run under cool water and set aside until ready to use.
  • Preheat oven to 350 degrees.
  • Once cooked down, add the honey or sugar, salt. Adjust seasonings to taste and stir in the basil, spinach, feta and cooked pasta. Stir well to combine. Pour pasta into one large baking dish or 4-6 individual baking dishes. Top with cheese and place in the oven. Bake one large baking dish 30-40 minutes until heated through, bake individual dishes 20-25 minutes until bubbly and heated through.