Baked Mediterranean Pasta

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This versatile dish would be a great meatless main dish or a delightful addition to any meal as a side dish.


  • 1 8oz. pkg Hodgson Mill Gluten Free Brown Rice Elbows with Golden Milled Flax Seed
  • 1 Tbsp. vegetable oil
  • 1 onion onion, medium, finely chopped
  • 1 clove garlic, finely minced
  • 1 zucchini, small, thinly sliced half rounds
  • 1/2 yellow bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 14-1/2 oz can stewed tomatoes, undrained
  • 1 16oz. cottage cheese
  • 1/2 cup Romano cheese, grated


Preheat oven to 350°F.  Grease an 8x8-inch ovenproof baking dish.

Prepare pasta according to package directions, drain, set aside. Heat oil in a large skillet; add onion, garlic, zucchini and bell peppers, and sauté over medium heat until tender.  Add black pepper, oregano and stewed tomatoes.  Cover, reduce heat and simmer 5 minutes.  Uncover and cook an additional 2 to 3 minutes to reduce liquid.  Transfer half of tomato sauce to prepared dish.  Top with half of cooked pasta and half of cottage cheese.  Repeat layers and top with Romano cheese.

Bake 25-30 minutes until heated through. 

6-8 servings Print this Recipe

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