I’m sharing my Greek Pasta Bake that layers tangy feta, blistered cherry tomatoes, Kalamata olives and oregano into a bold, unexpected dinner.

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I never planned to write about a weeknight pasta that feels like a party, but this Baked Mediterranean Pasta kept pulling me back. Crumbled feta cheese and kalamata olives give little briny shocks in every bite, bold and impossible to ignore.

It’s a Greek Pasta Bake that looks fancy but sits perfectly in the realm of Healthy Mediterranean Pasta Recipes. I made it as an experiment and kept making it, because the flavors kept surprising me, and I kept sneaking bites before anyone else.

You’re gonna want to try it even if you think you know pasta.

Ingredients

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Extra virgin olive oil, healthy fats for heart, adds rich, fruity mouthfeel
Bursting with vitamin C, natural sweetness, bright acidity, adds juicy pop
Crumbly feta gives tangy salty bite, adds protein and calcium, kinda rich
Briny kalamata olives, big on savory umami, little fatty but tasty
Concentrated tomato sweetness, chewy texture, adds deep savory and sour notes
Fresh spinach gives iron, fibre, leafy freshness, wilts into silky green goodness
Penne or rigatoni bring carbs, comforting base, holds sauce in its tubes
Garlic punches flavor, allicin gives health perks, browns to sweet, nutty
Fresh basil lifts everything with sweet peppery herb aroma, brightens sauce

Ingredient Quantities

12 oz penne or rigatoni pasta uncooked

2 tbsp extra virgin olive oil

1 medium onion thinly sliced

3 garlic cloves minced

1 pint cherry tomatoes halved

1 (14 oz) can crushed tomatoes

1/2 cup kalamata olives pitted and halved

1/3 cup sun dried tomatoes drained and chopped

1 cup marinated artichoke hearts quartered

4 cups fresh baby spinach roughly chopped

1 cup crumbled feta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves chopped

1 tsp dried oregano

1/4 tsp red pepper flakes

1 tsp kosher salt

1/2 tsp black pepper freshly ground

1 tbsp lemon juice

1/4 cup chopped parsley optional

How to Make this

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1. Preheat oven to 375°F and bring a large pot of salted water to a boil; cook 12 oz penne or rigatoni 2 minutes less than al dente, reserve about 1 cup pasta water, then drain.

2. While pasta cooks heat 2 tbsp extra virgin olive oil in a large skillet over medium heat; add 1 medium thinly sliced onion and sauté 5-7 minutes until soft and starting to brown, then add 3 minced garlic cloves and cook 30-60 seconds till fragrant.

3. Add 1 pint halved cherry tomatoes and cook 3-4 minutes until they start to burst; stir in 1 (14 oz) can crushed tomatoes, 1/3 cup chopped sun dried tomatoes, 1/2 cup pitted halved kalamata olives, and 1 cup quartered marinated artichoke hearts.

4. Season the sauce with 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; add 1 tbsp lemon juice, simmer 5-8 minutes to meld flavors, add some reserved pasta water (start with 1/4 cup) if sauce looks too thick.

5. Stir in 4 cups roughly chopped baby spinach until wilted, then remove pan from heat and fold in the drained pasta plus 1 cup crumbled feta and 1/4 cup chopped fresh basil; taste and adjust salt/pepper if needed.

6. Transfer everything to a lightly oiled 9×13 baking dish (or similar), sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan evenly on top, scatter a little extra feta if you like and sprinkle 1/4 cup chopped parsley if using.

7. Cover loosely with foil and bake 15 minutes, then remove foil and bake another 8-10 minutes until the cheese is bubbly and lightly golden on top.

8. Let the casserole rest 5-10 minutes to set, garnish with remaining basil and a drizzle of olive oil if desired, then serve warm.

Equipment Needed

1. Large pot for boiling the pasta — lots of water so it cooks evenly
2. Colander to drain pasta and catch that reserved pasta water
3. Large skillet for sautéing the onions, garlic and tomatoes
4. Wooden spoon or heatproof spatula for stirring the sauce
5. Chef’s knife for slicing onions, halving tomatoes and chopping herbs
6. Cutting board to prep everything on
7. Measuring cups and spoons for liquids, cheeses and spices
8. 9×13 baking dish (or similar) to bake the casserole in
9. Aluminum foil to cover while it bakes
10. Oven mitts or potholders so you don’t burn your hands

FAQ

Q: Can I swap the pasta for gluten-free or whole wheat? A: Yes, just use a good quality gluten-free or whole wheat pasta and watch the cook time. Cook it to very slightly under al dente since it will finish in the oven, otherwise it can get mushy.

Q: How do I stop the baked pasta from being watery? A: Don’t overcook the pasta before baking, drain well, and drain any oily jars like the artichokes and sun dried tomatoes. Toss the spinach with the hot sauce so it wilts a bit first, that cuts down on extra liquid.

Q: Can I make this ahead or freeze it? A: You can assemble ahead and refrigerate for up to 24 hours before baking. For freezing, bake first then cool, wrap tightly and freeze up to 2 months. Reheat from frozen in a 350°F oven until hot, or thaw overnight then bake.

Q: Is there a good vegan or dairy free swap for the cheeses? A: Yes, use firm plant based feta and a mozzarella-style vegan shred, or omit the cheeses and add more olives, sun dried tomatoes and a drizzle of good olive oil after baking. The texture will change, but flavors stay tasty.

Q: My top browns too fast, what can I do? A: Cover with foil for the first 15 to 20 minutes of baking so it heats through, then remove foil to let the cheese brown. You can also move the dish lower in the oven if the top is burning.

Q: Any tips to boost flavor or make it more rustic? A: Add a splash of the artichoke or sun dried tomato oil, a squeeze of lemon juice right before serving, and a handful of fresh basil and parsley. Also the red pepper flakes and oregano are small but they make a big difference, don’t skip em.

Baked Mediterranean Pasta Recipe Substitutions and Variations

Penne or rigatoni: swap with ziti, fusilli or cavatappi for similar sauce cling; or use whole‑wheat, chickpea or other gluten‑free pasta if you need more fiber or are GF.
Feta cheese: try crumbled goat cheese or ricotta salata for a similar tangy, crumbly finish; for dairy‑free go with marinated firm tofu or a store bought vegan feta.
Sun dried tomatoes: use roasted red peppers for a sweet‑smoky note, or stir in a tablespoon of tomato paste with a little olive oil to mimic that concentrated tomato flavor if youre out.
Kalamata olives: swap for Castelvetrano or green olives if you want milder brine, or use capers for a briny, lemony pop instead.

Pro Tips

1) Dont skimp on the pasta water. Use a few tablespoons of that starchy water to loosen the sauce right before baking and keep a little extra for after – it helps the cheese melt into the noodles and stops the casserole from drying out.

2) Cook the onions low and slow till theyre deep golden, add a pinch of sugar if you want them sweeter. Add the garlic only near the end so it wont burn and turn bitter.

3) Layer your cheeses smart. Fold some mozzarella and half the feta into the pasta so the interior stays gooey, then save the rest to top. If you want a browned finish, pop it under the broiler 1 to 2 minutes at the end but watch it closely because it burns fast.

4) Taste before you salt, olives feta and marinated artichokes bring a lot of salt already. Finish after baking with lemon juice, fresh basil and a drizzle of good olive oil for brightness, and pat marinated artichokes dry so the casserole doesnt get watery.

Baked Mediterranean Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Greek Pasta Bake that layers tangy feta, blistered cherry tomatoes, Kalamata olives and oregano into a bold, unexpected dinner.

Servings

servings

Calories

517

kcal

Equipment: 1. Large pot for boiling the pasta — lots of water so it cooks evenly
2. Colander to drain pasta and catch that reserved pasta water
3. Large skillet for sautéing the onions, garlic and tomatoes
4. Wooden spoon or heatproof spatula for stirring the sauce
5. Chef’s knife for slicing onions, halving tomatoes and chopping herbs
6. Cutting board to prep everything on
7. Measuring cups and spoons for liquids, cheeses and spices
8. 9×13 baking dish (or similar) to bake the casserole in
9. Aluminum foil to cover while it bakes
10. Oven mitts or potholders so you don’t burn your hands

Ingredients

12 oz penne or rigatoni pasta uncooked
2 tbsp extra virgin olive oil
1 medium onion thinly sliced
3 garlic cloves minced
1 pint cherry tomatoes halved
1 (14 oz) can crushed tomatoes
1/2 cup kalamata olives pitted and halved
1/3 cup sun dried tomatoes drained and chopped
1 cup marinated artichoke hearts quartered
4 cups fresh baby spinach roughly chopped
1 cup crumbled feta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper freshly ground
1 tbsp lemon juice
1/4 cup chopped parsley optional

Directions

Preheat oven to 375°F and bring a large pot of salted water to a boil; cook 12 oz penne or rigatoni 2 minutes less than al dente, reserve about 1 cup pasta water, then drain.
While pasta cooks heat 2 tbsp extra virgin olive oil in a large skillet over medium heat; add 1 medium thinly sliced onion and sauté 5-7 minutes until soft and starting to brown, then add 3 minced garlic cloves and cook 30-60 seconds till fragrant.
Add 1 pint halved cherry tomatoes and cook 3-4 minutes until they start to burst; stir in 1 (14 oz) can crushed tomatoes, 1/3 cup chopped sun dried tomatoes, 1/2 cup pitted halved kalamata olives, and 1 cup quartered marinated artichoke hearts.
Season the sauce with 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; add 1 tbsp lemon juice, simmer 5-8 minutes to meld flavors, add some reserved pasta water (start with 1/4 cup) if sauce looks too thick.
Stir in 4 cups roughly chopped baby spinach until wilted, then remove pan from heat and fold in the drained pasta plus 1 cup crumbled feta and 1/4 cup chopped fresh basil; taste and adjust salt/pepper if needed.
Transfer everything to a lightly oiled 9×13 baking dish (or similar), sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan evenly on top, scatter a little extra feta if you like and sprinkle 1/4 cup chopped parsley if using.
Cover loosely with foil and bake 15 minutes, then remove foil and bake another 8-10 minutes until the cheese is bubbly and lightly golden on top.
Let the casserole rest 5-10 minutes to set, garnish with remaining basil and a drizzle of olive oil if desired, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.