Baked Mediterranean Pasta

Alright, this baked Mediterranean pasta? It’s hearty, colorful, and packed with bold flavors like garlic, olives, sun-dried tomatoes, and melty feta. It’s the kind of dish that feels fresh and comforting all at once.

I made it on a weeknight when I wanted something cozy but not heavy. Cooked the pasta, tossed it with roasted veggies, herbs, and a light tomato sauce, then baked it with a layer of gooey cheese on top. It came out bubbling, golden, and full of that Mediterranean goodness.

It’s easy to make, great for meal prep, and totally customizable with whatever you’ve got on hand. If you love pasta with a flavorful twist, this one’s for you. Let’s get it in the oven—you’re gonna want seconds.

Why You’ll Love This Recipe

• Bright, Balanced Flavors: The combination of roasted tomatoes, olives, and artichoke hearts gives the pasta a gentle tang and depth that isn’t heavy. Bocconcini cheese melts to provide creamy pockets in every serving.
• Fresh and Pantry Staples: Many ingredients are easy to find, like dried pasta, canned artichokes, and jarred olives, making this a budget-friendly dinner.
• Vegetarian and Nutritious: With protein from cheese and nutrients from vegetables, this meal is filling without meat. The use of olive oil adds healthy fats.
• Easy for Any Skill Level: No special cooking techniques required. Each step is simple, and even a new cook can follow along.
• Versatile for Meals: Perfect for meal prepping, family dinners, or potlucks. Leftovers reheat well for lunch the next day.

What You Need to Know Before You Start

Prep and Cook Times

Prep Time: 20 minutes—includes slicing vegetables, boiling pasta, and preparing ingredients.
Cook Time: 30 minutes—baking until the pasta is bubbly and the cheese is melted.
Total Time: 50 minutes from start to finish.

Servings

This recipe serves about 6 people as a main dish. If serving as a side, you can stretch it to 8 portions. Doubling is easy if you’re serving a larger group; just use a bigger baking dish or two smaller ones.

Difficulty

This is an easy, approachable recipe for all ages. Kids can help with stirring and sprinkling cheese. If you can cook pasta and chop vegetables, you can make this dish.

Required Kitchen Tools

To make Baked Mediterranean Pasta, gather these tools before you start:

• Large Pot: For boiling pasta. A 5-6 quart pot is ideal.
• Colander: For draining cooked pasta.
• Chef’s Knife: To chop onions, garlic, and other vegetables.
• Cutting Board: To safely chop ingredients.
• Mixing Bowls: For tossing vegetables and pasta with oil and seasonings.
• Large Oven-Safe Skillet or Baking Dish: A 9×13-inch ceramic or glass baking dish works well.
• Measuring Cups and Spoons: To measure pasta, olive oil, and seasonings.
• Wooden Spoon or Spatula: For mixing everything together.
• Aluminum Foil: To cover the pasta during part of baking, ensuring it doesn’t dry out.

Ingredients

Here’s what you’ll need for the best flavor and texture (see the recipe card in Part 3 for exact amounts):

• Rotini Pasta: Short pasta like rotini, fusilli, or penne work well. Their spiral shapes trap sauce and bits of vegetables.
• Olive Oil: Use a good quality extra virgin olive oil for authentic flavor.
• Yellow Onion: Provides a mild, sweet flavor base.
• Garlic: Freshly minced garlic releases more flavor than jarred.
• Cherry Tomatoes: Halved, so they roast and burst with sweetness.
• Italian Seasoning: A blend of dried herbs such as oregano, basil, thyme, and rosemary.
• Salt and Black Pepper: Season to taste.
• Artichoke Hearts: Canned or jarred, drained well and roughly chopped.
• Kalamata Olives: Pitted and sliced for a rich, salty bite. Black olives are a mild substitute.
• Bocconcini Mozzarella Balls: Fresh, small mozzarella balls, cut in half. If not available, use cubed mozzarella.
• Fresh Parsley (optional): Chopped, for a clean finish before serving.
• Parmesan Cheese (optional): Freshly grated over the top adds a savory, nutty finish.

Variations for Baked Mediterranean Pasta

• Add Protein: Mix in cooked chicken, crumbled Italian sausage, or drained canned chickpeas for extra protein.
• Use Different Cheese: Swap bocconcini with crumbled feta for a salty, tangy flavor, or shredded provolone for a meltier texture.
• Gluten-Free: Use gluten-free pasta and ensure all other ingredients are gluten-free.
• Extra Veggies: Stir in baby spinach, chopped bell pepper, or sliced zucchini for added nutrition.
• Vegan Option: Skip the mozzarella and Parmesan or use plant-based alternatives.

How to Make Baked Mediterranean Pasta: Step-by-Step Instructions

1. Prep Ingredients

• Cook the Pasta:
  Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and cook the rotini pasta until just al dente (about 1–2 minutes less than the package directions). Drain in a colander and set aside.
• Prepare the Vegetables:
  While the pasta cooks, slice the onion, halve the cherry tomatoes, chop the artichoke hearts, and slice the olives. Mince the garlic.

2. Sauté Aromatics and Vegetables

• In a large oven-safe skillet (or regular skillet, then transfer to a baking dish later), heat olive oil over medium heat.
• Add the chopped onion and sauté until soft and translucent, about 5 minutes.
• Stir in the garlic and cook until fragrant, about 1 minute.
• Add the cherry tomatoes. Cook for 3–4 minutes, stirring occasionally, until they soften and start to burst.

3. Combine and Season

• Turn off the heat. Add cooked pasta, chopped artichoke hearts, sliced olives, and Italian seasoning to the skillet.
• Season generously with salt and black pepper.
• Drizzle with a bit more olive oil, then toss gently to combine so everything is well coated.

4. Layer Cheese

• If using a skillet, leave everything in place. If using a baking dish, transfer the pasta mixture now.
• Nestle halved bocconcini mozzarella balls evenly throughout the pasta.
• If using, sprinkle grated Parmesan over the top.

5. Bake

• Cover the dish with aluminum foil to keep the cheese moist.
• Bake in a preheated 375°F (190°C) oven for 20 minutes.
• Remove the foil and continue baking for another 8–10 minutes, until the cheese is melted and bubbling and the top has light golden spots.

6. Finish and Serve

• Remove from the oven and let cool for about 5 minutes.
• Sprinkle chopped fresh parsley over the top before serving for extra color and flavor.
• Use a large spoon to serve, ensuring each portion gets some melted cheese and plenty of vegetables.

Nutrition

Here’s an approximate nutrition breakdown per serving (based on 6 servings, with mozzarella and Parmesan):

Nutrient	Per Serving
Calories	390
Total Fat	16g
Saturated Fat	6g
Cholesterol	30mg
Sodium	890mg
Total Carbohydrate	48g
Dietary Fiber	5g
Sugars	6g
Protein	15g
Calcium	220mg
Iron	2mg

Note: Values will vary depending on brands and substitutions used.

FAQs

Can I use a different type of pasta?
Yes, penne, fusilli, or farfalle all work well. Choose a shape that holds sauce and toppings.

How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I make this ahead?
Yes. Assemble everything, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if chilled.

Can I freeze baked pasta?
You can freeze it after baking. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat until hot.

What if I don’t have bocconcini?
Cubed fresh mozzarella or even shredded mozzarella can be used instead.

Conclusion

Baked Mediterranean Pasta is a colorful, flavorful dish that’s both hearty and simple to make. It combines classic Mediterranean ingredients into a meal that is comforting for family dinners or impressive enough for gatherings. With its balance of vegetables, cheese, and pasta, this recipe is easy to adapt and sure to become a staple in your kitchen.