Why You’ll Love This Baked Mediterranean Pasta

Hey there, food lovers! Are you craving a dish that’s bursting with fresh, vibrant flavors, and effortlessly satisfying? Then get ready to fall head over heels for this Baked Mediterranean Pasta! This recipe isn’t just a meal; it’s an experience. Imagine sinking your fork into tender pasta, bathed in a creamy, sun-kissed sauce, punctuated by the bright pop of juicy tomatoes and olives, the earthy aroma of oregano, and the satisfying chew of feta cheese. It’s a symphony of textures and tastes that will transport you straight to a sun-drenched Mediterranean coast, all from the comfort of your own kitchen.

What makes this Baked Mediterranean Pasta so special? It’s the perfect blend of simplicity and sophistication. The ingredients are readily available, the preparation is a breeze, and the result? Pure culinary magic. You’ll taste the freshness of every ingredient, from the perfectly ripe tomatoes to the fragrant herbs. It’s a quick weeknight dinner that feels like a restaurant-worthy meal, without the restaurant-worthy price tag or lengthy prep time. It’s also incredibly versatile, easily adaptable to your dietary needs and preferences. This recipe is the ultimate crowd-pleaser, guaranteed to impress your family and friends.

Deliciously Easy Baked Mediterranean Pasta

Beyond the incredible taste and texture, this Baked Mediterranean Pasta evokes a feeling of warmth and comfort. It’s the kind of dish that nourishes not just your body but also your soul. So, gather your ingredients, put on some upbeat music, and prepare to create a culinary masterpiece that will leave you feeling happy, satisfied, and ready to embrace the deliciousness!

What You’ll Need

This recipe calls for simple, fresh ingredients that will elevate your pasta to new heights. Here’s what you’ll need:

1 pound pasta – your favorite shape will work beautifully! Penne, rotini, or fusilli are all great choices.
1 (28 ounce) can crushed tomatoes – the base of our delicious sauce. Look for high-quality canned tomatoes for the best flavor.
1/2 cup Kalamata olives – pitted and halved, these add a briny, salty punch.
1/2 cup crumbled feta cheese – for a creamy, tangy finish. You can use more or less to your liking.
1/4 cup chopped fresh oregano – this classic Mediterranean herb adds tons of flavor.
2 cloves garlic, minced – for a subtle, savory depth.
1/4 cup olive oil – the heart and soul of Mediterranean cooking! Use a good quality extra virgin olive oil.
1/2 teaspoon dried basil – another fragrant herb to add layers of flavor.
Salt and freshly ground black pepper – to taste, of course!
1/2 cup sun-dried tomatoes (oil-packed), drained – these add a sweet and intense tomato flavor.

Step-by-Step Instructions

Let’s get cooking! This recipe is surprisingly simple and requires minimal effort for maximum flavor.

Preheat & Prep: Preheat your oven to 375°F (190°C). While the oven heats, cook your pasta according to package directions. Tip: Cook the pasta al dente, as it will continue to cook slightly in the oven.
Sauce it Up: In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Tip: Don’t burn the garlic! Low and slow is key here.
Tomato Tango: Stir in the crushed tomatoes, sun-dried tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld together. Tip: Taste and adjust seasonings as needed. A pinch of sugar can balance the acidity of the tomatoes.
Pasta Party: Drain the cooked pasta and add it to the tomato sauce. Gently stir to coat the pasta evenly. Tip: Reserve about 1/2 cup of the pasta cooking water before draining. This can be added to the sauce if it needs a little extra liquid.
Olive & Feta Fiesta: Stir in the Kalamata olives and half of the feta cheese. Tip: Don’t overmix; you want some beautiful chunks of feta remaining.
Bake it Beautiful: Transfer the skillet or baking dish to the preheated oven and bake for 20-25 minutes, or until heated through and bubbly. Tip: Cover the dish loosely with foil for the first 15 minutes to prevent the top from drying out.
Finishing Touch: Remove from the oven and sprinkle the remaining feta cheese over the top. Let it rest for a few minutes before serving. Tip: A sprinkle of fresh parsley or a drizzle of extra virgin olive oil adds a beautiful finishing touch.

Tips for Success

To ensure your Baked Mediterranean Pasta is a culinary triumph, here are a few helpful tips:

Use high-quality ingredients. The better your ingredients, the better your dish will taste.
Don’t overcook the pasta. Al dente is the way to go!
Taste and adjust the seasoning as you go. This is your chance to personalize the recipe.
Don’t be afraid to experiment with different herbs and spices.
Let the dish rest for a few minutes before serving. This allows the flavors to meld together.

Variations to Try

Feel free to get creative and adapt this recipe to your liking! Here are a few ideas:

Vegetarian/Vegan: Omit the feta cheese and use nutritional yeast for a cheesy flavor. Consider adding some roasted vegetables like zucchini or eggplant.
Gluten-Free: Use your favorite gluten-free pasta. Make sure to check the cooking time.
Spicier Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the tomato sauce.
Protein Boost: Add some cooked chicken, sausage, or chickpeas for extra protein.
Herby Delight: Experiment with different herbs such as basil, thyme, or rosemary.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through, or gently reheat in a skillet over medium heat, adding a splash of water or olive oil if needed to prevent sticking. Freezing is possible – simply let the pasta cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Q: Can I use different types of olives? A: Absolutely! Try green olives, Castelvetrano olives, or a mix of different olives for a unique flavor profile.

Q: How long does the baked pasta last in the refrigerator? A: Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this recipe ahead of time? A: You can assemble the ingredients and store them separately in the refrigerator. Combine and bake just before serving for the best results.

Q: Is it possible to make this recipe without an oven? A: While baking enhances the flavors and creates a beautiful bubbly top, you can certainly cook this on the stovetop by simmering the pasta and sauce until the pasta is cooked through.

Q: What if I don’t have sun-dried tomatoes? A: Simply omit them, or substitute with an additional 1/2 cup of regular chopped tomatoes.

The Final Word

This Baked Mediterranean Pasta is a true culinary gem. It’s a delicious, easy-to-make dish that’s packed with flavor and perfect for a weeknight dinner or a casual get-together. The combination of fresh ingredients, simple preparation, and irresistible taste makes it a recipe you’ll want to make again and again. So, give it a try and let me know what you think! Don’t forget to leave a comment below and rate the recipe if you enjoyed it. Happy cooking!

Baked Mediterranean Pasta

A hearty and flavorful baked pasta dish bursting with Mediterranean flavors, featuring sun-dried tomatoes, olives, and feta cheese. Perfect for a weeknight dinner or a casual gathering.

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Ingredients

* 1 pound penne pasta
* 1 tablespoon olive oil
* 1 medium onion chopped
* 2 cloves garlic minced
* 1 14.5 ounce can diced tomatoes, undrained
* 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
* 1/2 cup Kalamata olives pitted and halved
* 1/2 cup crumbled feta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh oregano
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup vegetable broth

Instructions

Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
Stir in diced tomatoes (undrained), sun-dried tomatoes, Kalamata olives, 1/4 cup of the feta cheese, 1/4 cup of the Parmesan cheese, fresh basil, fresh oregano, dried oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine.
Pour the vegetable broth into the skillet. Stir to coat the pasta evenly.
Transfer the pasta mixture to a greased 9×13 inch baking dish.
Sprinkle the remaining feta cheese and Parmesan cheese over the top.
Bake for 20-25 minutes, or until heated through and bubbly, and the cheese is melted and golden brown.

Notes

You can substitute other types of pasta for penne. For a spicier dish, add a pinch of red pepper flakes. You can also add cooked chicken, sausage, or vegetables like zucchini or bell peppers for extra protein and flavor. If you don’t have vegetable broth, chicken broth can be used as a substitute.