Description

Bring the warmth and flavor of the Mediterranean to your table with this easy Baked Mediterranean Pasta. Bursting with juicy cherry tomatoes, savory Kalamata olives, aromatic pesto, and melty cheese, this dish is everything you want in a comforting yet vibrant meal. It’s a perfect fit for quick dinner ideas, family gatherings, or make-ahead meal prep. Whether you’re craving a healthy snack or a satisfying weeknight meal, this pasta bake checks every box with its colorful presentation and irresistible taste.

Ingredients

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

Instructions

Preheat oven to 375°F (190°C).
Cook pasta in salted water until just shy of al dente. Drain and set aside.
In a skillet, heat olive oil and sauté garlic for 1–2 minutes. Add cherry tomatoes and cook until they begin to soften and burst.
In a large bowl, mix pasta with sautéed tomatoes, garlic, olives, sun-dried tomatoes, chopped basil, pesto, oregano, salt, and pepper.
Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
Bake for 20–25 minutes, until cheese is melted and golden. Broil for 2–3 minutes if desired for extra browning.
Let rest for 5 minutes. Garnish with fresh herbs before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner