Description
12 oz penne pasta
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup Kalamata olives, pitted and sliced
1 cup roasted red peppers, chopped
½ cup feta cheese, crumbled
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1 tbsp fresh parsley, chopped
Directions:
Preheat the oven to 375°F (190°C) and grease a large baking dish.
Cook the penne pasta according to the package directions, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 3 minutes.
Add the garlic and cook for another 30 seconds.
Stir in the diced tomatoes, Kalamata olives, roasted red peppers, oregano, basil, salt, and pepper. Simmer for 5-7 minutes.
Add the cooked pasta to the skillet and stir to combine.
Transfer the pasta mixture to the prepared baking dish and top with crumbled feta cheese.
Bake for 20 minutes, or until bubbly and golden.
Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Mediterranean Baked Penne every time.
- Prep & Preheat: Begin by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or non-stick spray.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook for 1-2 minutes less than the package’s al dente time. Drain and set aside.
- Build the Sauce: In a large skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent. Add the minced garlic and cook until fragrant, about 30 seconds.
- Combine Ingredients: To the skillet, add the diced tomatoes (with their juices), sliced olives, chopped roasted red peppers, oregano, basil, salt, and pepper. Stir and let the sauce simmer for 5-7 minutes to allow the flavors to meld.
- Mix with Pasta: Add the drained penne pasta to the skillet. Toss thoroughly until every piece is coated in the vibrant sauce.
- Assemble & Bake: Transfer the saucy pasta to your prepared baking dish. Sprinkle the crumbled feta cheese evenly over the top. Bake for 20 minutes, or until the cheese is slightly melted and the edges are bubbly.
- Final Touch: Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serving Suggestions
This hearty pasta bake is a complete meal on its own. For a fuller Mediterranean spread, serve it with a simple side salad of mixed greens, cucumber, and red onion with a lemon-oregano vinaigrette. A side of warm, crusty bread is perfect for soaking up any extra sauce. For a protein boost, grilled chicken or shrimp pairs beautifully with the tangy flavors of the dish.
How-to Summary
In short: Cook penne al dente. Sauté onion and garlic, then simmer with tomatoes, olives, peppers, and herbs. Combine with pasta, top with feta, and bake at 375°F for 20 minutes until golden. Garnish with fresh parsley.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of Kalamata olives? You can substitute with other briny olives like Castelvetrano or Gaeta. In a pinch, capers can provide a similar salty, tangy note.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Can I use fresh herbs instead of dried? Absolutely. Use triple the amount—so 1 tablespoon each of fresh oregano and basil—and add them at the very end of the sauce simmering time for maximum flavor.
Is this recipe freezer-friendly? It freezes well before baking. Wrap the assembled dish tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Common Mistakes to Avoid
- Overcooking the Pasta: Cooking the pasta to full softness before baking will result in a mushy final dish. Always cook it al dente.
- Skipping the Sauté: Don’t just mix raw onion into the sauce. Sautéing it first softens its bite and builds a foundational flavor.
- Using Pre-Crumbled Feta: Pre-crumbled feta is often drier and less flavorful. For the best creamy, tangy result, buy a block of feta and crumble it yourself.
- Not Seasoning the Sauce: Taste your tomato-olive mixture before combining it with the pasta. It should be well-seasoned, as the pasta will absorb some of that flavor.
Conclusion
This Mediterranean Baked Penne is a celebration of bold, sun-drenched flavors that comes together with minimal effort. It’s a reliably delicious weeknight dinner that feels special enough for guests. By following the step-by-step guide and avoiding common pitfalls, you’ll create a comforting, cheesy, and tangy pasta bake that’s sure to become a regular in your recipe rotation. Enjoy the taste of the Mediterranean from your own kitchen!
