Is there anything more comforting than a baked pasta dish fresh out of the oven? This Baked Mediterranean Pasta is one of those recipes I keep coming back to—easy, flavorful, and perfect for a weeknight dinner or a casual get-together with friends. It’s packed with Mediterranean flavors like artichokes, kalamata olives, and juicy cherry tomatoes, all topped with gooey mozzarella that melts perfectly in the oven. Trust me, once you make this, you’ll have it on repeat.

I remember the first time I tried making a Mediterranean-style pasta bake. I was craving something hearty but didn’t want the typical heavy, tomato-based sauce. I started experimenting with lighter, more vibrant ingredients—Mediterranean flavors that felt fresher yet still satisfying. When I pulled that first bubbly, cheesy dish from the oven, I was hooked. Now it’s a staple in my house, especially when I want to impress guests without spending hours in the kitchen.

🧀 Why this baked Mediterranean pasta is a must-try

This dish is like the love child of a Mediterranean antipasto platter and a cozy baked pasta. It’s not heavy like a traditional baked ziti but still has all the comfort and warmth of a classic pasta bake. The tomatoes burst with sweetness, the artichokes add a tangy note, and the kalamata olives bring a briny depth that makes every bite pop. And then there’s the cheese—melty, golden mozzarella that blankets everything in deliciousness. It’s a crowd-pleaser for sure, whether you’re feeding your family or hosting a dinner party.

A personal pasta story: how this recipe became a favorite

I’ll never forget the first time I made this for a group of friends. It was a late summer evening, and I was hosting an impromptu dinner party. I wanted something that felt effortless but tasted like I’d been in the kitchen all day. I threw together this Mediterranean pasta bake with what I had in the pantry and fridge—some leftover olives, a can of artichokes, and a heap of cherry tomatoes from my garden. As it baked, the kitchen filled with the most amazing aroma of garlic and herbs, and when I served it, it was an instant hit. Everyone went back for seconds, and to this day, my friends still ask for “that pasta dish” whenever we get together. There’s something magical about how simple ingredients come together in this recipe to create something unforgettable.

Mediterranean roots: a little background on the dish

Mediterranean cuisine has always been about using fresh, wholesome ingredients in simple ways that let each component shine. This pasta bake borrows inspiration from the region’s love of olives, artichokes, and tomatoes—key staples in Mediterranean diets. Over time, pasta dishes in this region have evolved from simple olive oil and herbs to heartier versions that incorporate cheese and oven-baking for added richness. This recipe takes those traditional flavors and gives them a modern, cheesy twist that’s hard to resist!

Let’s talk ingredients: the stars of the show

Rotini pasta: The spirals of rotini are perfect for holding onto the sauce and flavors. If you don’t have rotini, penne or fusilli would work just as well.
Olive oil: A staple in Mediterranean cooking, olive oil brings a fruity richness to the dish. I always use extra-virgin for the best flavor.
Cherry tomatoes: They add sweetness and juiciness. You can swap these out for grape tomatoes or even canned diced tomatoes in a pinch.
Artichoke hearts: These add a subtle tang that balances out the richness of the cheese. If you’re out of artichokes, roasted red peppers or even sautéed zucchini would be great substitutes.
Kalamata olives: Their salty, briny flavor gives this dish its Mediterranean edge. If you’re not an olive fan, capers can add a similar briny punch.
Bocconcini (mozzarella balls): Melts beautifully on top, adding creamy richness. You can also use shredded mozzarella or even a mix of mozzarella and provolone for extra flavor.
Fresh parsley: Adds a pop of color and freshness at the end, though you can skip it if you don’t have any on hand.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you won’t need anything fancy, just the basics:

A large pot for boiling the pasta.
A skillet for sautéing the onions, garlic, and tomatoes.
A 9×13-inch casserole dish to bake everything in.

If you don’t have a large casserole dish, you can split the pasta between two smaller baking dishes. I’ve done this before, and it works just fine (plus, it’s a great way to freeze one for later). And if you’re really in a pinch, you could even use a large oven-safe skillet to both cook the sauce and bake the pasta. Fewer dishes = a win!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Cook the pasta: Start by boiling a large pot of salted water. Make sure it’s well-salted (like the ocean!). You’ll want to cook the pasta just until it’s al dente, usually about 6-8 minutes for rotini. Don’t overcook it since it’ll continue to soften in the oven. I learned this the hard way the first time I made this and ended up with mushy pasta—still tasty but not ideal!
Sauté the aromatics: While the pasta is cooking, heat up the olive oil in a skillet. Once it’s shimmering, toss in the diced onion and minced garlic. Stir for 3-4 minutes until they’re soft and fragrant, but don’t let the garlic brown—it can turn bitter if it does.
Add the tomatoes and seasoning: Once the onions are tender, stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until the tomatoes start to soften but still hold their shape. The goal is for them to release a little juice without completely breaking down.
Mix everything together: Add the drained pasta to the skillet, along with the artichoke hearts and olives. Toss everything to coat the pasta in the delicious garlicky, tomatoey sauce.
Bake to perfection: Transfer the pasta mixture to your casserole dish and evenly distribute the halved bocconcini on top. Bake in a preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and golden. You’ll know it’s ready when the cheese starts bubbling and browning slightly around the edges.
Cool and serve: Once out of the oven, let the dish sit for about 15 minutes. This allows everything to settle, and trust me, it’s worth the wait! Garnish with fresh parsley and sprinkle with grated Parmesan if you like.

Variations: how to make this dish your own

One of the things I love about this recipe is how adaptable it is! Here are a few variations I’ve tried (with great success):

Gluten-free: Swap the regular pasta for your favorite gluten-free version. Just be sure to check the cooking time, as some gluten-free pastas cook faster.
Vegan: To make this vegan, skip the mozzarella and top with a dairy-free cheese alternative. You can also sprinkle nutritional yeast over the top for a cheesy flavor.
Add protein: If you want to bulk this up with some protein, grilled chicken or shrimp would be a fantastic addition. I’ve also tried it with crumbled feta for extra Mediterranean vibes.
Seasonal veggies: Try adding seasonal vegetables like zucchini, bell peppers, or even spinach. I once added roasted eggplant, and it was divine!

How to serve and present

When it comes to serving, I love keeping it simple with this dish. A large serving spoon and a sprinkle of fresh parsley is all it needs. If you want to take it up a notch, serve the pasta bake in individual ramekins for a more elegant presentation. Pair it with a crisp green salad dressed in lemon vinaigrette, and you’ve got a balanced meal. A side of crusty garlic bread wouldn’t hurt either!

Drink pairings: what to sip alongside

For drinks, I usually go for a light and crisp white wine like a Pinot Grigio or Sauvignon Blanc, which complements the tangy artichokes and olives without overpowering the dish. If you’re a red wine lover, a Chianti or a light Merlot would also work well. For a non-alcoholic option, sparkling water with a squeeze of lemon is super refreshing and pairs nicely with the bright flavors of the pasta.

Storing and reheating: the leftovers you’ll crave

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, cover the dish with foil and bake at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions, but the oven method keeps the pasta from drying out. One little tip: If the pasta looks a bit dry when reheating, drizzle a bit of olive oil over the top before popping it in the oven.

Scaling the recipe: feeding a crowd (or just yourself)

This recipe serves about 6, but if you’re feeding a crowd, it doubles easily. Just use a larger casserole dish or split it between two dishes. On the flip side, if you’re cooking for one or two, you can halve the recipe. Keep in mind that if you scale it down, the baking time might be a little shorter, so keep an eye on it.

Common issues (and how to avoid them)

Dry pasta: If your pasta bake turns out dry, it could be because you baked it uncovered for too long. If you notice the cheese browning too quickly, cover the dish with foil for the remainder of the bake time.
Overcooked pasta: As I mentioned earlier, undercook your pasta slightly before baking. It’ll continue cooking in the oven, and you don’t want mushy pasta!
Bland flavor: Be sure to season each layer—pasta water, tomatoes, and the final dish. You can always adjust the seasoning after baking, but it’s best to build flavor as you go.

Give it a try!

This Baked Mediterranean Pasta is one of those recipes that’s simple enough for a busy weeknight but fancy enough for a dinner party. Once you take that first cheesy bite, you’ll see why it’s become one of my go-to dishes. Feel free to tweak it to suit your taste—add extra veggies, swap the cheese, or throw in some protein. Whatever you do, make it yours!

FAQs

1. Can I make this pasta bake ahead of time?
Yes! You can assemble the dish ahead of time, refrigerate it, and then bake it when you’re ready to eat. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

2. What can I substitute for bocconcini?
If you don’t have bocconcini, you can use regular mozzarella cut into chunks or shredded mozzarella. Provolone also works well for a slightly sharper flavor.

3. Can I freeze the leftovers?
Absolutely. Just let the pasta cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven.

4. Can I add meat to this dish?
Definitely! Grilled chicken, shrimp, or even sausage would be delicious additions. Just cook the meat separately and toss it in with the pasta before baking.

5. How can I make this dish spicier?
If you like a bit of heat, try adding a pinch of red pepper flakes to the tomato mixture or drizzle some spicy olive oil over the top before serving.

Baked Mediterranean Pasta Recipe