This vegetarian Mediterranean chickpea pasta bake is an easy weeknight meal, with lots of vegetables, sun-dried tomatoes, olives, and chickpeas mixed with pasta and topped with cheese.
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 1 red bell pepper, diced
- 2 tablespoons finely chopped oil-packed sun-dried tomatoes
- 1/4 cup pitted Kalamata olives, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes
- 1 large bunch kale or spinach, de-stemmed and chopped (4 heaping cups)
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 750 mL your favourite pasta sauce (use more if you like it more “saucy”)
- 4 cups uncooked rotini, fusilli, or penne
- 1 cup grated mozzarella cheese
- Begin by warming the oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, for 5 minutes. Add the red pepper and cook for three more minutes. Mix in the sun-dried tomatoes, olives, another pinch of salt, freshly ground black pepper, oregano, basil, chili flakes, and spinach or kale. Cook just until the spinach is bright green and wilted. Add the chickpeas and pasta sauce. Bring to a simmer over medium-high heat, then turn down heat to medium-low and cover. Keep stirring occasionally while you cook the pasta.
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking dish with olive oil.
- Cook the rotini according to the instructions on the package. Drain and return to the pot. Add the sauce to the pasta and stir gently to combine.
- Transfer the pasta to the prepared baking dish. Top with the grated cheese and bake for 18-20 minutes.
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Keywords: Mediterranean chickpea pasta bake