Some nights call for dinner that feels comforting and homemade without requiring extra effort—and this Easy Baked Mediterranean Pasta fits that moment perfectly. It’s the kind of recipe you turn to when you want bold flavor, minimal prep, and reliable results. Tender rotini is tossed with juicy cherry tomatoes, savory olives, hearty artichokes, and olive oil, then baked until the cheese melts into creamy pockets and the flavors come together beautifully.

What makes this dish especially appealing is how approachable it is. There’s no complicated sauce, no long simmer time, and no special equipment. Everything comes together with simple pantry ingredients and finishes in the oven while you take a break. The result is a warm, satisfying pasta bake that works just as well for busy weeknights as it does for casual gatherings or make-ahead meals. If you’re looking for a dependable vegetarian dinner that feels thoughtful without being fussy, this recipe delivers every time.

Why This Recipe Works So Well

The beauty of this dish is in its simplicity. The steps are straightforward, and the flavors practically build themselves. You only need about 40 minutes from start to finish, which makes it perfect for days when you need dinner quickly but still want something that feels thoughtful. The pasta bakes just long enough for the cheese to bubble and the vegetables to come together, and because the ingredients are naturally flavorful—especially the olives, tomatoes, and artichokes—you don’t have to do much to make it taste great. You can even prepare it ahead of time, stash it in the fridge, and simply bake it when needed.

Ingredients You’ll Need

You don’t need anything fancy—just a handful of Mediterranean staples that work beautifully together:

• 1 lb rotini pasta
• ¼ cup olive oil
• 1 medium onion, diced
• 1 tbsp minced garlic
• 3 cups cherry tomatoes, halved
• ½ tsp Italian seasoning
• Salt and pepper to taste
• 1 (12 oz) can artichoke hearts, drained and chopped
• 1 cup pitted Kalamata olives, halved
• 200g mozzarella balls, halved
• Fresh parsley for garnish (optional)
• Grated Parmesan for serving (optional)

Before you begin: Read through the recipe and prepare all ingredients and cookware in advance. Cooking times and results may vary depending on oven performance and pasta shape. Bake until the cheese is melted and lightly golden, then allow the dish to rest briefly before serving for best texture.

How to Make It

Start by heating your oven to 375°F (190°C). While it warms, cook the rotini in salted boiling water until just al dente. Don’t let it go soft—baked pasta always cooks a bit more in the oven. While the pasta drains, warm the olive oil in a skillet and sauté the onion and garlic until they’re fragrant and slightly golden. Add the tomatoes, seasoning, and a touch of salt and pepper. The tomatoes only need a minute or two; they’ll continue softening in the oven.

Stir everything together—pasta, vegetables, artichokes, olives—until the mixture looks colorful and well coated. Spoon it into a greased 9×13-inch dish and tuck the mozzarella pieces across the top. Bake until the cheese melts and turns lightly golden around the edges. Let it rest briefly before serving; the flavors settle beautifully as it cools.

Serving Suggestions

This pasta has enough going on to stand on its own, but it pairs nicely with a crisp green salad or warm bread. For a fuller spread, add roasted vegetables or a simple cucumber salad.

Storage Tips

Leftovers keep well in the refrigerator for about four days. Reheat in the oven for the best texture, or use the microwave if you’re in a rush.

A Few Helpful Notes

• Salt your pasta water generously—this step makes a bigger difference than most people realize.
• Keep the pasta al dente so it doesn’t turn mushy during baking.
• Let the dish rest before serving; it slices and scoops much more cleanly.

Variations Worth Trying

You can easily adapt this to whatever you have. Toss in spinach, zucchini, or bell peppers. Add a mix of cheeses or a sprinkle of red pepper flakes. Feta or provolone can shift the flavor profile in delicious ways.

Common Mistakes

The most common slip-ups include overcooking the pasta, skipping the pasta-water salt, or not mixing the ingredients thoroughly before baking. None of these ruin the dish, but avoiding them makes a noticeable difference.

A Little Background

Mediterranean-inspired baked pasta dishes go back decades, often created as a way to use fresh vegetables and pantry staples in a hearty, family-friendly meal. This modern version follows the same spirit—simple ingredients layered into something warm and satisfying.

Faq

What pasta shape works best?
Rotini holds onto the vegetables and olive oil beautifully, but you can swap in penne, fusilli, or farfalle without changing the overall result. The key is choosing a short pasta that catches the sauce.

Can I use canned tomatoes instead of fresh?
You can, but drain them first so the pasta doesn’t turn watery. Fresh cherry tomatoes give a sweeter, brighter taste, but canned tomatoes still work in a pinch.

Does the recipe need a 9×13 dish?
That’s the size that gives the pasta room to bake evenly. A smaller pan will crowd the ingredients and may require a longer bake time. A larger pan might result in a drier top layer.

How can I make the dish saucier?
Stir a splash of vegetable broth or canned tomato sauce into the pasta before baking. This adds moisture and creates a slightly richer texture.

Is this a good dish for gatherings?
Definitely. It travels well, reheats easily, and appeals to a wide variety of tastes—including vegetarians. If you’re feeding a crowd, double the recipe and bake it in two pans.

Conclusion

This Baked Mediterranean Pasta is the kind of recipe you keep in your back pocket for busy evenings or those days when you want something warm and reliable without spending a lot of time in the kitchen. It’s simple but full of flavor, hearty enough for a main dish, and flexible enough to adjust based on whatever you have on hand. Whether you’re cooking for family, friends, or just yourself, this dish brings together all the things that make Mediterranean cooking satisfying—fresh ingredients, bold flavors, and an effortless approach. It’s a dependable, delicious meal you’ll want to make again.

RECIPE CARD

Baked Mediterranean Pasta
Author: Isaac Blogger
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Mediterranean
Course: Main Dish
Category: Vegetarian Dinner
Servings: 6
Calories: ~435 kcal per serving (estimate)

Description:
A hearty, flavor-packed Mediterranean pasta bake made with rotini, cherry tomatoes, olives, artichokes, onions, and creamy mozzarella. Perfect for weeknights, potlucks, or make-ahead meals. Simple, wholesome, and naturally vegetarian.

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
• ¼ teaspoon black pepper
• 1 (12 oz) can artichoke hearts, drained and chopped
• 1 cup pitted Kalamata olives, halved
• 200 g mozzarella balls (bocconcini), halved
• 1 tablespoon fresh parsley (optional)
• Grated Parmesan (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook rotini pasta in salted boiling water until al dente (6–8 minutes). Drain and return to pot.
3. In a skillet, heat olive oil over medium-high heat. Sauté onion and garlic for 3–4 minutes.
4. Add tomatoes, Italian seasoning, salt, and pepper. Cook 1–2 minutes until tomatoes soften.
5. Combine cooked pasta with sautéed vegetables, artichokes, and olives. Toss gently.
6. Transfer to a greased 9×13-inch baking dish. Top with halved mozzarella balls.
7. Bake for 20–25 minutes, until cheese is melted and lightly golden.
8. Let rest for 15 minutes before serving. Garnish with parsley if desired.

Nutrition (Estimated per Serving)

• Calories: 435
• Carbohydrates: 52g
• Protein: 15g
• Fat: 18g
• Saturated Fat: 7g
• Fiber: 4g
• Sodium: 710mg
• Sugar: 5g

Nutrition values are estimates only and may vary based on ingredients, brands, and portion sizes used.