Baked Mediterranean Pasta Recipe

I don’t know about you, but there’s something about a baked pasta dish that feels like a warm hug on a plate. It’s cozy, hearty, and somehow manages to turn simple ingredients into something absolutely magical. This baked Mediterranean pasta recipe is no exception. Packed with the bright, bold flavors of the Mediterranean—think juicy cherry tomatoes, briny kalamata olives, and creamy mozzarella—it’s a dish that satisfies both the carb lover and the veggie enthusiast in me. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is your new best friend.

this RECIPE

A few years back, I discovered this dish when I was visiting a tiny family-run bistro on the Amalfi Coast. They had a similar pasta bake on the menu, and the waiter confidently claimed it was “the soul of Mediterranean cooking in a bowl.” How could I not try it? The combination of tangy artichokes, sweet roasted tomatoes, and oozy, melty cheese was unforgettable. When I got home, I couldn’t stop thinking about it, so I set out to recreate it with my own twist. Now it’s a staple in my kitchen, and I can’t wait to share it with you.

A little background on Mediterranean pasta bakes

Mediterranean cuisine is famous for celebrating fresh, wholesome ingredients—lots of olive oil, vegetables, and herbs. While pasta is traditionally more of an Italian specialty, this dish marries the classic pasta bake with the sun-kissed flavors of Greece and southern Europe. The addition of artichokes, olives, and mozzarella adds texture and a unique flavor profile. Over time, Mediterranean pasta recipes have evolved to include a wide variety of vegetables, cheeses, and even proteins, but the foundation remains the same: simplicity and bold flavors.

Let’s talk ingredients: what makes this dish shine

Rotini pasta

Rotini is the perfect choice for this recipe because its spiral shape grabs onto the sauce and toppings, ensuring you get flavorful bites every time. If you’re out of rotini, penne or fusilli work great too. For a healthier twist, try whole wheat or chickpea pasta—both hold up well in baked dishes.

Olive oil

The heart of Mediterranean cooking, olive oil brings everything together with its smooth, slightly peppery flavor. Use the best extra-virgin olive oil you can find for maximum flavor.

Cherry tomatoes

These little gems are sweet, juicy, and roast beautifully in the oven. You can substitute grape tomatoes or even canned diced tomatoes if you’re in a pinch. Pro tip: Look for cherry tomatoes that are firm and brightly colored for the best results.

Artichoke hearts

Canned or jarred artichokes add a tangy, earthy note that balances the richness of the cheese. If you can’t find them, sun-dried tomatoes or roasted red peppers are great substitutes.

Kalamata olives

These briny beauties are quintessentially Mediterranean and pack a flavorful punch. If you’re not a fan, you could use green olives or even capers for a similar salty kick.

Bocconcini (mozzarella balls)

Creamy and melty, these are the stars of the show. If bocconcini isn’t available, tear up fresh mozzarella or use shredded mozzarella as an alternative.

Italian seasoning

A classic blend of oregano, basil, and thyme ties the dish together. You could also swap it for fresh herbs like basil or parsley if you have them on hand.

Kitchen gear: what you’ll need

• Large pot: For boiling your pasta. Make sure it’s big enough to allow the pasta to move freely in the water.
• Large skillet: You’ll need this for sautéing the onion, garlic, and tomatoes. A nonstick skillet works best.
• 9×13-inch casserole dish: The perfect size for this pasta bake, ensuring even cooking. If you don’t have one, use any oven-safe dish of a similar size.
• Colander: For draining your pasta.
• Sharp knife and cutting board: Essential for prepping the vegetables and mozzarella.

Step-by-step: how to make baked Mediterranean pasta

1. Cook the pasta
   Start by bringing a large pot of salted water to a boil. Once it’s bubbling, toss in your rotini and cook it until al dente—fully cooked but still with a bit of bite. This takes about 6-8 minutes. (Don’t overcook it, or it’ll get mushy when baked!) Drain the pasta well and set it aside.
2. Sauté the aromatics
   Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the diced onion and minced garlic. Stir them around for 3-4 minutes until they’re soft and fragrant. (Here’s a tip: Don’t let the garlic brown—it can turn bitter.)
3. Add the tomatoes and seasoning
   Toss the halved cherry tomatoes into the skillet and sprinkle in the Italian seasoning, salt, and black pepper. Stir everything together and let the tomatoes cook for 1-2 minutes, just until they start to soften. The aroma at this point? Absolutely mouthwatering.
4. Mix in the veggies and pasta
   Add the artichoke hearts and kalamata olives to the skillet, then toss in the cooked pasta. Stir well to coat everything in that luscious, tomatoey mixture.
5. Assemble and bake
   Transfer the pasta mixture to a 9×13-inch casserole dish. Spread it out evenly, then top with halved bocconcini. Pop the dish into your preheated oven and bake at 375°F for 20-25 minutes, or until the cheese is melted and golden.
6. Cool, garnish, and serve
   Let the pasta bake cool for about 15 minutes before serving (this helps the flavors settle). Garnish with fresh parsley and grated Parmesan if you like, and enjoy!

Variations and tweaks: make it your own

• Add protein: Want to make this more filling? Toss in cooked chicken, shrimp, or even crispy bacon before baking.
• Vegan version: Swap the mozzarella for a plant-based cheese and skip the Parmesan. You could also add extra veggies like zucchini or eggplant to bulk it up.
• Gluten-free option: Use gluten-free pasta, and double-check that your other ingredients are certified gluten-free.
• Spicy twist: Add a pinch of red pepper flakes or diced jalapeños for a kick of heat.
• Seasonal spin: In summer, add fresh basil and zucchini. In winter, roast some butternut squash to mix in.

Serving and presentation ideas

For a dinner party-worthy presentation, sprinkle fresh parsley over the pasta just before serving, along with a dusting of Parmesan. Serve the dish straight from the casserole pan or plate it up in individual bowls. Pair it with a fresh green salad (like arugula with lemon vinaigrette) and crusty bread for the ultimate Mediterranean-inspired meal.

Drinks to pair with your pasta

• Wine: A crisp white like Sauvignon Blanc or a light red like Pinot Noir complements the bright, tangy flavors of this dish.
• Non-alcoholic: Lemon-infused sparkling water or iced tea with a hint of mint keeps the Mediterranean vibes going.

Storage and reheating tips

Got leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes, or microwave individual portions until warmed through. If the pasta seems dry, drizzle a little olive oil over it before reheating.

Scaling the recipe up or down

Feeding a crowd? Double the ingredients and bake in a larger dish (you may need to adjust the baking time slightly). Cooking for one or two? Halve the recipe, but keep the same oven temperature and cooking time.

Troubleshooting: common pasta bake issues

• Dry pasta bake: If your pasta looks dry, drizzle extra olive oil or add a splash of marinara before baking.
• Cheese not browning: Move the dish to the top rack for the last 5 minutes of baking.
• Overcooked pasta: Always cook your pasta al dente—it’ll finish cooking in the oven.

Ready to make this baked Mediterranean pasta?

This dish is all about celebrating simple, wholesome ingredients in a way that feels effortless yet indulgent. Whether it’s a casual weeknight dinner or a weekend feast with friends, it’s guaranteed to impress. So grab your pasta, veggies, and cheese, and let’s get baking. Don’t forget to share your creations—I’d love to see how you make it your own!

FAQs

1. Can I use a different type of cheese?
Absolutely! Shredded mozzarella, feta, or even ricotta work beautifully in this recipe.

2. Can I make this ahead of time?
Yes! Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Bake when ready.

3. Can I freeze this pasta bake?
Yes, but skip the baking step. Freeze the assembled dish, then bake from frozen at 375°F for 45-50 minutes.

4. What can I serve with this dish?
A crisp green salad, roasted vegetables, or garlic bread make excellent sides.

5. How can I make it lower in carbs?
Swap the pasta for zucchini noodles or a chickpea-based pasta for a lower-carb option.

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