Baked Mediterranean pasta is simple, flavorful, and vibrant. Tender pasta is tossed in an olive oil based pasta sauce with fresh tomatoes, artichoke hearts, and olives, then topped with mozzarella cheese and baked to crispy, melty perfection. The best part? This pasta bake is incredibly easy to make and ready in less than 45 minutes. It’s a perfect recipe for busy weeknights, but fancy enough for a dinner party. It’s a dish that everyone will be reaching over for seconds.
Why You’ll Love Baked Mediterranean Pasta
- Mediterranean flavors abound. I love anything with artichokes and olives—and this baked pasta is no different. Add in some tomatoes, garlic, mozzarella, lemon, and high-quality olive oil, and you have the best Mediterranean pasta bake ever. It’s a pasta casserole loaded with flavor.
- Plenty of nutrients. This pasta is also loaded with nutrients. Olives boast nutrients and antioxidants, including vitamin E, and they’re proven to support bone health, skin health, and your immune system! Similarly, artichokes are loaded with nutrients like potassium, fiber, vitamin C, magnesium, and folate. And don’t get me started on the fresh tomatoes and garlic.
- Can be Mediterranean diet approved. Although, regular pasta isn’t on the Mediterranean diet, the good veggies we include are. And, if you substitute with whole grain pasta, then this recipe is completely Mediterranean diet approved.
Ingredients and Substitutions
To make this delicious baked Mediterranean pasta, you will need the following ingredients (full quantities in the recipe card below):
- pasta - I used rotini pasta, but feel free to use any shape that you have on hand. A longer pasta such as linguine or spaghetti also work well.
- olive oil
- onion
- garlic
- cherry tomatoes - feel free to use grape tomatoes as a substitute.
- seasoning - Italian seasoning, salt, and pepper.
- artichoke hearts
- kalamata olives
- bocconcini - also known as mozzarella balls. You can also substitute this with 1 cup of grated mozzarella.
- fresh parsley - optional, to garnish on top.
This Mediterranean pasta bake is totally customizable. Feel free to add other ingredients that will complement the Mediterranean flavors here such as spinach, sun-dried tomatoes, and feta.
How to Make the Best Baked Mediterranean Pasta
- Cook pasta. Bring a large pot of salted water to a boil over medium high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 6-8 minutes. Drain well and set aside in the pot.
- Sauté aromatics. While the pasta is cooking, heat oil in a large skillet oven over medium-high heat until the hot oil sizzles, about 2 minutes. Then, add onion and garlic and cook until tender, about 3-4 minutes
- Add tomatoes. Add tomatoes and season with Italian seasoning, salt, and pepper. Stir well and cook for 1-2 minutes until the tomatoes have slightly softened.
- Add remaining ingredients. Add cooked pasta, artichoke, and olives and toss well to coat. Transfer the pasta into a 9x13-inch casserole pan and top with mozzarella balls.
- Bake. Bake in a 375F preheated oven for 20-25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then garnish with fresh parsley and serve with fresh Parmesan if desired.
Recipe Tips and Tricks
- How to store: Keep leftover Mediterranean baked pasta in the fridge for up to four days. Store it in an airtight container or wrap the casserole pan with plastic wrap or aluminum foil.
- How to freeze: Pasta casseroles are incredibly freezer-friendly! So, pre-portion your pasta bake. Then wrap each piece in aluminum foil or plastic wrap (or place each one in an airtight container). It will last in the freezer for up to three months.
- How to reheat: If frozen, that the pasta overnight in the refrigerator. Then, bake it in a 375F preheated for 20 minutes until warmed through.
More Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Bake with Sausage (Baked Ziti)
- Shrimp Fettuccine Alfredo Pasta Bake
- Ground Turkey Pasta Bake
- Mediterranean Baked Shrimp Orzo
- Pesto Penne Pasta
- Cacio e Pepe
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Recipe
Baked Mediterranean Pasta
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Baked Mediterranean pasta is simple, flavorful, and vibrant, loaded with fresh tomatoes, artichoke hearts, and olives, and topped with mozzarella cheese.
Ingredients
- 1 lb. rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 (12 oz.) can artichoke hearts, drained and cut into bite-sized pieces
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved (or more for extra cheesy topping)
- 1 tablespoon fresh parsley, finely chopped (optional, for serving)
- Parmesan cheese, grated (optional, for serving)
Instructions
- Preheat oven to 375F.
- Bring a large pot of salted water to a boil over medium high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 6-8 minutes. Drain well and set aside in the pot.
- While the pasta is cooking, heat oil in a large skillet oven over medium-high heat until the hot oil sizzles, about 2 minutes. Add onion and garlic and cook until tender, about 3-4 minutes
- Add tomatoes and season with Italian seasoning, salt, and pepper. Stir well and cook for 1-2 minutes until the tomatoes have slightly softened.
- Add cooked pasta, artichoke, and olives and toss well to coat. Transfer the pasta into a 9x13-inch casserole pan and top with mozzarella balls.
- Bake for 20-25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then garnish with fresh parsley and serve with fresh Parmesan if desired.
Notes
How to store: Keep leftover Mediterranean baked pasta in the fridge for up to four days. Store it in an airtight container or wrap the casserole pan with plastic wrap or aluminum foil.
How to freeze: Pasta casseroles are incredibly freezer-friendly! So, pre-portion your pasta bake. Then wrap each piece in aluminum foil or plastic wrap (or place each one in an airtight container). It will last in the freezer for up to three months.
How to reheat: If frozen, that the pasta overnight in the refrigerator. Then, bake it in a 375F preheated for 20 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Oven
- Cuisine: Italian
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Joie says
This was delicious but the mozzarella balls didn’t melt as expected so I think I’ll use shredded mozzarella next time.
LornaRN says
I have been eating a Mediterranean Diet for a year and am in the process of converting my meat & potatoes loving husband over to it too. I am experimenting to see what he likes. He liked this and wants me to keep it in the monthly rotation.
I made it according to the recipe except I added fresh spinach to the softened tomatoes. Excellent! My type of meal!
I split it into two portions and will freeeze one without the mozzarella.
Thank you!
Helen Green says
can i make ahead for dinner party. do you think i could add Pesto to this dish? i sent messages via instragram and email but no responses
Christina says
I cut this recipe in half in case we didn’t like it but it is so good. Wish I had made the full recipe so could have leftovers. I also added sun dried tomatoes and pepperonicini which just kicked it up a bit.
Tamara says
Followed this recipe to the letter. So tasty! We actually couldn't stop eating it. Really nice flavor combination with the olives. I used fresh Kalamata olives from my grocery store deli rather than jarred or canned. It makes a real difference. I had to pit them myself but it was worth the extra time. Thank you for a great recipe. This one is a keeper!
Hassimir Fenring says
I made this for the family tonight.
The kids opinions are mixed as usual, but this was super delicious. I loved it.