Baked Mediterranean Pasta

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This Baked Mediterranean Pasta is a vibrant, feel-good dish that brings the sun-kissed flavors of the Mediterranean right to your table. Imagine a medley of golden pasta, briny olives, roasted cherry tomatoes, and a generous sprinkle of herbs and cheese, all baked into bubbling perfection. It’s hearty, comforting, and yet bright and fresh, making it an ideal balance of indulgence and nutrition.

Whether you’re looking for a cozy weeknight dinner idea, something impressive for guests, or simply craving a healthy pasta bake with a twist, this dish delivers big on flavor with minimal fuss. It’s packed with colorful veggies, melty cheese, and that signature Mediterranean magic. No need to book a flight to Greece—just preheat your oven!

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Ingredients for this Baked Mediterranean Pasta

• 12 oz (340g) rigatoni or penne pasta
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/3 cup pesto (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni (or penne) and cook until just shy of al dente—about 1–2 minutes less than the package instructions. Drain the pasta and set it aside while you prep the rest.

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Step 2: Sauté the Base Flavors

In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it. Toss in the halved cherry tomatoes and a pinch of salt. Sauté until the tomatoes start to soften and burst, about 5–6 minutes.

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Step 3: Combine Ingredients

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sautéed tomatoes and garlic, Kalamata olives, sun-dried tomatoes, chopped basil, pesto, and a sprinkle of oregano. Stir well to coat everything evenly. Season with salt and pepper to taste.

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Step 4: Assemble the Bake

Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by grated Parmesan. For an extra flavor punch, add a few more spoonfuls of pesto or a drizzle of olive oil over the cheese layer.

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Step 5: Bake Until Golden

Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. For an extra golden finish, broil for 2–3 minutes at the end—just keep a close eye to avoid burning.

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Step 6: Garnish and Serve

Remove from the oven and let rest for 5 minutes. Top with fresh basil or parsley if desired, then serve warm. Pairs beautifully with a crisp green salad or garlic bread.

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Storage Instructions

Baked Mediterranean Pasta is perfect for make-ahead meals or leftovers. To store:

• Refrigerator: Let the pasta cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 4 days.
• Freezer: Store in a freezer-safe container or wrap tightly in foil and plastic wrap. It can be frozen for up to 2 months. For best results, thaw in the refrigerator overnight before reheating.
• Reheating: Warm individual portions in the microwave, or reheat the entire dish in the oven at 350°F (175°C) for 15–20 minutes, covered with foil to prevent drying.

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Estimated Nutrition

Nutritional values are estimates per serving (based on 6 servings):

• Calories: 420
• Protein: 18g
• Carbohydrates: 45g
• Fat: 20g
• Saturated Fat: 7g
• Fiber: 5g
• Sugar: 6g
• Sodium: 540mg

Note: Values may vary depending on the exact ingredients and brands used.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! Penne, fusilli, or farfalle all work well in this baked dish.

2. Is this recipe vegetarian?

Yes, as long as you use a vegetarian Parmesan or cheese alternative.

3. Can I add protein like chicken or shrimp?

Definitely. Grilled chicken or sautéed shrimp are great add-ins for extra protein.

4. What can I substitute for pesto?

A mix of olive oil, garlic, fresh basil, and a pinch of Parmesan can work in a pinch.

5. Do I have to bake it?

Technically, no. You can skip baking and enjoy it as a warm, tossed pasta dish, but baking enhances the texture and melts the cheese beautifully.

6. Can I make this ahead of time?

Yes! Assemble it up to 24 hours ahead and refrigerate. Bake when ready to serve.

7. What other veggies can I include?

Zucchini, spinach, roasted red peppers, or artichoke hearts all complement the Mediterranean flavors.

8. How do I keep the pasta from drying out when reheating?

Add a splash of water or broth before reheating and cover with foil to retain moisture.

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