Baked Mediterranean Pasta Recipe
Have you ever had a dish that makes you feel like you’re dining on a sun-soaked terrace overlooking the Mediterranean? This Baked Mediterranean Pasta has that kind of magic—bringing together the vibrant flavors of tomatoes, olives, artichokes, and ooey-gooey mozzarella in a baked pasta dish that’s just as easy to make as it is to devour. If you’re craving a break from your typical pasta night, this recipe has your back with its bold, briny flavors and cozy, cheesy goodness.
What makes this baked Mediterranean pasta stand out is how beautifully simple it is to put together while delivering such a rich combination of tastes and textures. I’ve made this countless times for friends and family, and it never disappoints. Whether it’s a casual dinner on a weeknight or something to impress a few guests, this dish hits all the right notes. Plus, it’s the kind of recipe that’s forgiving—you can tweak it based on what’s in your pantry or fridge, and it still turns out amazing.
That time I discovered Mediterranean pasta magic 🥰
I first stumbled upon the idea of Mediterranean-inspired baked pasta on a vacation to the Greek islands. I vividly remember sitting at a small seaside taverna in Santorini, mesmerized by the view, when I took my first bite of a simple pasta dish tossed with olive oil, tomatoes, olives, and feta. It was nothing short of perfection—a balance of tangy, salty, and fresh flavors in every forkful. I came home determined to recreate that experience, and after a little experimenting, this recipe was born. Every time I make it, I’m reminded of those sun-drenched afternoons by the sea, and it’s a beautiful reminder that great food doesn’t have to be complicated.
The Mediterranean vibes: a quick backstory
Mediterranean cuisine has long been known for its health benefits, especially with its focus on fresh vegetables, heart-healthy olive oil, and wholesome grains. Pasta isn’t traditionally the star of Mediterranean dishes, but when you combine it with the region’s iconic ingredients like olives, artichokes, and tomatoes, it transforms into something special. Over time, people began integrating pasta into these traditional flavors, and voila—dishes like this baked Mediterranean pasta became a delicious fusion of comfort and brightness.
Let’s talk ingredients: Mediterranean flavors that pack a punch
- Rotini pasta: I love using rotini here because its spirals trap all the delicious sauce and bits of veggies. But you can swap it with penne, farfalle, or even rigatoni if that’s what you have on hand.
- Olive oil: A Mediterranean classic! Olive oil coats the pasta, adds richness, and helps sauté the onion and garlic. Go for extra virgin if possible—it adds a little more depth of flavor.
- Cherry tomatoes: Sweet, juicy, and perfect for bursting with flavor after a quick sauté. If you’re out of cherry tomatoes, grape tomatoes or even canned diced tomatoes will work just fine.
- Artichoke hearts: These bring a unique briny, slightly tangy flavor to the dish. If artichokes aren’t your thing, you can swap them with sun-dried tomatoes or roasted red peppers for a different twist.
- Kalamata olives: They add that signature briny punch that really makes this dish feel Mediterranean. Not into kalamatas? Try green olives, or skip them entirely if you prefer something milder.
- Bocconcini (mozzarella balls): The star of the show! These little balls of mozzarella melt into creamy goodness. You can use regular mozzarella, torn into pieces, or even feta for a saltier kick.
- Parsley and Parmesan: Both are optional, but a sprinkle of fresh parsley brightens up the dish, while grated Parmesan adds a sharp, nutty finish. Totally worth it!

Kitchen gear: no fancy equipment needed!
For this recipe, you won’t need anything too fancy. Here’s what will come in handy:
- Large pot: You’ll need this to boil the pasta. A heavy-bottomed pot works best to keep the water at a steady boil.
- Large skillet: This is where you’ll sauté the onions, garlic, and tomatoes, and toss everything together before baking.
- 9×13-inch casserole pan: This is the perfect size for baking the pasta. If you don’t have one, an oven-safe skillet or any similar-sized baking dish will work.
- Colander: For draining your pasta once it’s cooked.
That’s it! No need for fancy gadgets—just the basics you probably already have.
Step-by-step: how to make baked Mediterranean pasta
Alright, let’s walk through this together. Imagine I’m right there with you in the kitchen, chatting and chopping away.
- Preheat the oven to 375°F. While that’s heating up, bring a large pot of salted water to a boil. Salted water is key here—don’t skip it! It seasons the pasta from the inside out.
- Cook the pasta until it’s al dente. That means firm, not mushy (you don’t want soggy pasta in your baked dish). This usually takes 6-8 minutes, depending on your pasta brand. Once done, drain and set aside. (Pro tip: toss the pasta with a little olive oil to keep it from sticking.)
- Sauté the onion and garlic. Heat up your olive oil in a large skillet, and when it starts to shimmer, add the diced onion. After about 2-3 minutes, throw in the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn—it gets bitter fast!
- Add the tomatoes and season with Italian seasoning, salt, and pepper. Stir them around for about a minute or two, just until they start to soften. You’re not looking to break them down completely—just a little burst of flavor.
- Combine the pasta with artichokes and olives. Toss everything into the skillet with the onion, garlic, and tomatoes, making sure everything is well-coated and evenly distributed. Transfer the mixture into your casserole dish.
- Top with bocconcini. Spread those halved mozzarella balls on top of the pasta. The more, the merrier if you’re a cheese lover like me. Bake the dish for 20-25 minutes until the cheese is melted and bubbly, with golden brown spots. (If you like your cheese extra crispy, broil it for the last 2 minutes, but keep a close eye on it!)
- Cool and serve. Let the dish rest for about 10-15 minutes before serving. This helps the flavors settle and makes it easier to portion out.

Mix it up: fun variations to try
This recipe is versatile and lends itself to all kinds of variations. Here are some fun twists I’ve tried:
- Vegan version: Skip the cheese and use a plant-based mozzarella substitute. You can also toss the pasta with nutritional yeast for that cheesy flavor.
- Gluten-free option: Use your favorite gluten-free pasta. I’ve made this with chickpea pasta and it turned out great.
- Add some protein: Grilled chicken, shrimp, or even some crumbled Italian sausage work beautifully here. You can add them when you toss the pasta with the veggies, right before baking.
- Seasonal veggies: Swap the artichokes for zucchini in summer, or add roasted butternut squash in fall for a seasonal twist.
- Herb explosion: Mix in some fresh basil or oregano along with the parsley for even more herby goodness.
How to serve: dinner party-ready
For serving, I love garnishing this baked Mediterranean pasta with a sprinkle of fresh parsley and a hefty grating of Parmesan. The green and white pop against the vibrant red and purple of the tomatoes and olives. For a little extra flair, you could drizzle some balsamic glaze on top—it adds a nice sweetness that complements the salty olives and cheese. Pair it with a simple green salad, some crusty bread, and you’ve got a meal that’s both casual and elegant.
What to drink: my go-to pairings
This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light, fruity Pinot Grigio. The acidity of these wines cuts through the richness of the cheese and balances the briny olives perfectly. If you’re more of a red wine person, go for something lighter like a Grenache or Pinot Noir. For a non-alcoholic option, sparkling water with a splash of lemon juice feels just as refreshing.
Storing and reheating tips
If you’ve got leftovers (though I can’t guarantee you will!), this pasta reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the oven at 350°F for 10-15 minutes, or microwave individual portions for about 1-2 minutes. Add a splash of olive oil or a little water before reheating to keep it from drying out.
Scaling it up (or down!)
This recipe serves about 6, but you can easily adjust it for more or fewer people. For a smaller batch, halve the ingredients and bake it in a smaller dish. If you’re feeding a crowd, double the recipe and use two casserole dishes. The key when scaling is to adjust the baking time slightly, especially for larger portions—just make sure the cheese is melted and golden before serving.
A few potential pitfalls (and how to avoid them)
- Soggy pasta: Make sure to cook the pasta just until al dente. Overcooking it will make the final dish mushy.
- Burnt cheese: Keep an eye on the cheese as it bakes—if it starts browning too quickly, loosely cover the dish with foil to prevent burning.
- Dry pasta: If the dish looks a little dry when you take it out of the oven, drizzle a bit more olive oil or stir in a spoonful of marinara before serving.
Give it a try!
I hope you’re as excited about this baked Mediterranean pasta as I am. It’s a true crowd-pleaser that’s packed with flavor, super customizable, and easy enough to whip up on a weeknight. Plus, it’s perfect for when you’re craving something a little different from the usual pasta rotation. I can’t wait to hear how you make it your own!

Frequently Asked Questions
1. Can I make this pasta ahead of time?
Absolutely! You can assemble the pasta up to a day in advance and store it in the fridge. Just bake it when you’re ready to eat.
2. Can I freeze this dish?
Yes, baked pasta freezes well. Just be sure to wrap it tightly in foil and freeze it before baking. When you’re ready, bake straight from the freezer at 350°F, adding 10-15 extra minutes.
3. Can I use a different type of cheese?
Definitely. If you’re not into mozzarella, try using feta, goat cheese, or even provolone for a different flavor.
4. Is this recipe kid-friendly?
Yes! The flavors are mild and approachable. If your kids aren’t fans of olives or artichokes, you can always leave them out or swap in some veggies they love.
5. How do I keep the pasta from sticking together?
Tossing the pasta with a bit of olive oil after cooking will help prevent it from sticking while you finish prepping the other ingredients.

Baked Mediterranean Pasta Recipe
A delicious baked Mediterranean pasta with vibrant flavors from olives, tomatoes, and mozzarella. Simple and perfect for a weeknight dinner!
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
- 1 lb. rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 (12 oz.) can artichoke hearts, drained and cut into bite-sized pieces
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved (or more for extra cheesy topping)
- 1 tablespoon fresh parsley, finely chopped (optional, for serving)
- Parmesan cheese, grated (optional, for serving)
Instructions
- Preheat the oven to 375°F. While that’s heating up, bring a large pot of salted water to a boil. Salted water is key here—don’t skip it! It seasons the pasta from the inside out.
- Cook the pasta until it’s al dente. That means firm, not mushy (you don’t want soggy pasta in your baked dish). This usually takes 6-8 minutes, depending on your pasta brand. Once done, drain and set aside. (Pro tip: toss the pasta with a little olive oil to keep it from sticking.)
- Sauté the onion and garlic. Heat up your olive oil in a large skillet, and when it starts to shimmer, add the diced onion. After about 2-3 minutes, throw in the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn—it gets bitter fast!
- Add the tomatoes and season with Italian seasoning, salt, and pepper. Stir them around for about a minute or two, just until they start to soften. You’re not looking to break them down completely—just a little burst of flavor.
- Combine the pasta with artichokes and olives. Toss everything into the skillet with the onion, garlic, and tomatoes, making sure everything is well-coated and evenly distributed. Transfer the mixture into your casserole dish.
- Top with bocconcini. Spread those halved mozzarella balls on top of the pasta. The more, the merrier if you’re a cheese lover like me. Bake the dish for 20-25 minutes until the cheese is melted and bubbly, with golden brown spots. (If you like your cheese extra crispy, broil it for the last 2 minutes, but keep a close eye on it!)
- Cool and serve. Let the dish rest for about 10-15 minutes before serving. This helps the flavors settle and makes it easier to portion out.
Notes
How to serve: dinner party-ready
For serving, I love garnishing this baked Mediterranean pasta with a sprinkle of fresh parsley and a hefty grating of Parmesan. The green and white pop against the vibrant red and purple of the tomatoes and olives. For a little extra flair, you could drizzle some balsamic glaze on top—it adds a nice sweetness that complements the salty olives and cheese. Pair it with a simple green salad, some crusty bread, and you’ve got a meal that’s both casual and elegant.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner