Description
A flavorful and easy-to-make baked Mediterranean pasta dish that combines the deliciousness of pasta with fresh Mediterranean ingredients.
Ingredients
Scale
- 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.
Notes
- For a vegetarian option, ensure the pesto is meat-free.
- Can substitute other types of pasta based on preference.
- Add extra vegetables like spinach or bell peppers for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg