Best 3 Mediterranean Pasta Bake Recipes

Embark on a culinary journey through the vibrant flavors of the Mediterranean with our guide to creating the ultimate pasta bake. Discover how simple ingredients come together to produce a symphony of tastes and textures that will transport you to sunny seaside villages and bustling market squares. From selecting the perfect pasta to layering in luscious vegetables, succulent meats, and a creamy, flavorful sauce, we'll take you through each step of the process, ensuring your Mediterranean pasta bake is both delectable and visually stunning.

Let's cook with our recipes!

MEDITERRANEAN CHICKEN PASTA BAKE

Mediterranean Chicken Pasta Bake image

Inspired by the fresh flavors of the Mediterranean, this pasta bake is packed with tomatoes, spinach and olives and gets an extra-creamy touch from feta cheese.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

12 oz uncooked gemelli pasta (about 3 cups)
3 tablespoons olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped red onion
1 tablespoon finely chopped garlic (about 3 cloves)
1 bag (8 oz) fresh spinach, coarsely chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon Italian seasoning
1/2 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes in olive oil, drained and diced
8 oz crumbled feta cheese
2 cups shredded Italian cheese blend (8 oz)
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup chopped fresh basil leaves

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

Nutrition Facts : Calories 590, Carbohydrate 60 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 8 g, TransFat 1/2 g

LIGHTER MEDITERRANEAN PASTA BAKE

Lighter Mediterranean Pasta Bake image

Next time you're craving a comforting casserole loaded with chicken, veggies and just enough cheese to make it feel decadent, we recommend giving this recipe a try. It's a lightened-up take on a favorite recipe, our Mediterranean Chicken Pasta Bake. Like the original, this lighter version features perfectly browned chicken, bowtie pasta and the sun-ripened flavors of tomatoes, olives and artichokes featured in the original-but we also added in a few more veggies and trimmed down the cheese. The result is a dish that's full-flavored and comforting. When it comes out of the oven all warm and melty, no one will guess this dinner comes in under 400 calories per serving!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

8 oz uncooked bowtie pasta (about 3 cups)
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup chopped onions
1 small zucchini, cut in half lengthwise and into 1/4-inch slices (about 1 1/2 cups)
2 jars (6 oz each) Progresso™ imported marinated artichoke hearts, drained and chopped
2 cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2 cup heavy whipping cream
1 cup halved cherry tomatoes
1/4 cup sliced kalamata olives
1/2 cup grated Parmesan cheese

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Add to large bowl.
In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Toss chicken with Italian seasoning and salt; cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to bowl with pasta.
In same skillet, heat remaining 2 teaspoons oil over medium heat; add onions and zucchini. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in artichokes, pasta sauce and whipping cream; heat 3 to 4 minutes or until heated through.
Carefully add sauce to bowl of pasta and chicken; stir until well combined. Spoon mixture into baking dish; top with tomatoes, olives and Parmesan cheese. Cover baking dish with foil; bake 25 minutes. Uncover; bake 10 to 15 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 680 mg, Sugar 5 g, TransFat 0 g

MEDITERRANEAN PASTA BAKE

Mediterranean Pasta Bake image

Make and share this Mediterranean Pasta Bake recipe from Food.com.

Provided by Poppy

Categories Greek

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

350 g spiral shaped pasta
2 tablespoons olive oil
1 Spanish onion, chopped
3 cloves garlic, crushed
1 red capsicum, sliced
150 g mushrooms, sliced
1 zucchini, sliced on the diagonal
1 small eggplant, cubed
2 chili, sliced,seeds removed
1 (1 liter) bottle of commercial pasta sauce
1/2 cup torn basil leaves
1/2 teaspoon lemon, zest of (optional)
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped olive
2 tablespoons chopped capers

Steps:

Preheat oven to 180°C.
Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
Drain and set aside.
In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
Cook for 3- 5 minutes until just softening.
Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using.
Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
Bake for 25 minutes or until cheese is golden.
In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
Serve hot.

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful cheeses, and a good quality pasta will make all the difference.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
If you're using a creamy sauce, be sure to cook it over low heat and stir constantly to prevent curdling.
Don't be afraid to experiment with different flavors. There are endless possibilities when it comes to Mediterranean pasta bakes.
Serve the pasta bake hot and bubbly, garnished with fresh herbs or grated cheese.

Conclusion:

Mediterranean pasta bakes are a delicious and versatile meal that can be enjoyed by people of all ages. They're perfect for a quick and easy weeknight dinner or a special occasion meal. With so many different recipes to choose from, there's sure to be a Mediterranean pasta bake that everyone will love.