Description
Dive into the vibrant flavors of Mediterranean cuisine with these delightful pasta rolls filled with fresh veggies and tangy feta cheese. Perfect for a weeknight dinner or a lovely weekend lunch, these rolls are sure to become a new favorite!
Ingredients
- Lasagna sheets (standard or oven-ready)
- Red bell pepper
- Yellow bell pepper
- Orange bell pepper
- Zucchini
- Eggplant
- Fresh spinach
- Red onion
- Minced garlic
- Crumbly feta cheese
- Ricotta cheese (optional)
- Mozzarella cheese (optional, for topping)
- Parmesan cheese (optional, for topping)
- Crushed tomatoes or passata
- Olive oil
- Dried oregano
- Sugar (optional)
- Fresh basil leaves
- Fresh parsley
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
Instructions
- Prepare Your Pasta (If Not Using Oven-Ready): First things first, get your pasta sheets ready. If you're using regular lasagna sheets, bring a large pot of salted water to a rolling boil. Carefully add the sheets, one by one, and cook according to package directions until they are al dente. Drain them, rinse briefly with cold water to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel to cool while you prepare the filling.
- Sauté the Veggies for the Filling: Heat a generous glug of olive oil in a large skillet or pan over medium heat. Add your finely chopped red onion and cook until softened and translucent, about 3-5 minutes. Next, toss in the minced garlic and cook for another minute until fragrant. Add your diced bell peppers, zucchini, and eggplant to the pan. Cook these, stirring occasionally, for about 8-10 minutes, or until they are tender-crisp and slightly softened. Finally, stir in the fresh spinach and cook just until it wilts down, which usually only takes a minute or two. Remove the pan from the heat and allow the vegetable mixture to cool slightly.
- Make the Feta Filling: Once the sautéed vegetables have cooled a bit, transfer them to a large mixing bowl. Crumble your feta cheese generously into the bowl. Add any chopped fresh herbs you're using, like basil or parsley, and season with salt and freshly ground black pepper to taste. Give everything a good stir to combine all those wonderful flavors.
- Simmer the Tomato Sauce: While your veggies cool, prepare your tomato sauce. In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add another clove of minced garlic and cook for about 30 seconds until fragrant. Pour in the crushed tomatoes or passata, add the dried oregano, a pinch of sugar (if using), and season with salt and pepper. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes.
- Assemble Your Pasta Rolls: Preheat your oven to 375°F (190°C). Pour about a third of your prepared tomato sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Lay a cooked lasagna sheet flat on your work surface. Spoon about 2-3 tablespoons of the veggie-feta filling evenly over the entire surface of the pasta sheet, leaving a small border at one end. Carefully roll up the pasta sheet from one short end to the other, creating a snug roll. Place the pasta roll seam-side down into the prepared baking dish. Repeat this process with the remaining pasta sheets and filling, arranging them snugly in the dish.
- Bake to Perfection: Once all your pasta rolls are nestled in the dish, pour the remaining tomato sauce evenly over the top of the rolls. If you're adding an optional sprinkle of mozzarella or extra crumbled feta for a golden top, now is the time. Cover the baking dish loosely with aluminum foil. Bake for 25-30 minutes, then remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the top is lightly golden.
- Serve and Enjoy: Let the dish rest for a few minutes after taking it out of the oven. Garnish with fresh basil or parsley before serving. Enjoy your delicious Mediterranean Veggie Feta Pasta Rolls!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Don't overcook the pasta; cook just until al dente. This dish is great for meal prep, and you can freeze the rolls before baking for a convenient make-ahead meal.