Craving a meal that’s both comforting and bursting with fresh, vibrant flavor? Look no further! This Mediterranean Pasta Bake is your new weeknight hero. It combines the satisfying heartiness of a classic baked pasta with the zesty, sun-kissed flavors of Greece. We’re talking tangy feta, juicy tomatoes, briny olives, and a creamy, dreamy sauce that brings it all together. It’s simple to assemble, perfect for meal prep, and guaranteed to have everyone asking for seconds. Let’s get cooking!
Ingredients
• 12 ounces / 340 grams dried rotini pasta
• 1/2 cup / 120 ml bottled balsamic vinaigrette salad dressing
• 1 pound / 450 grams roma tomatoes, coarsely chopped
• 1 15-ounce / 425-gram can cannellini beans or garbanzo beans, rinsed and drained
• 2 cups / 225 grams crumbled feta cheese
• 1 cup / 150 grams coarsely chopped pitted Greek black olives
• 1/2 cup / 60 grams seasoned fine dry bread crumbs, divided
• 2/3 cup / 160 ml plain low-fat yogurt
• 3/4 cup / 180 ml milk
• 1/3 cup / 35 grams grated Parmesan cheese
• 1 tablespoon / 15 grams all-purpose flour
Instructions
1. PREP: 35 minutes | BAKE: 35 minutes | STAND: 10 minutes | OVEN: 375°F / 190°C | MAKES 8 servings
2. Preheat your oven to 375°F (190°C). Lightly grease a 3-quart rectangular baking dish. Cook the rotini pasta according to package directions until al dente; drain well and transfer to an extra-large bowl.
3. Drizzle the warm pasta with the balsamic vinaigrette and toss gently to coat. Gently fold in the chopped roma tomatoes, rinsed and drained beans, crumbled feta cheese, and chopped olives.
4. Sprinkle 1/4 cup of the bread crumbs evenly over the bottom of your prepared baking dish. Carefully spoon the pasta mixture into the dish, spreading it into an even layer.
5. In a separate medium bowl, whisk together the yogurt, milk, grated Parmesan cheese, and flour until smooth. Pour this creamy mixture evenly over the pasta in the baking dish.
6. Sprinkle the remaining 1/4 cup of bread crumbs over the top.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the casserole is bubbly and the top is a beautiful light golden brown.
8. Let the pasta bake stand for 10 minutes before serving. This allows it to set up, making it easier to serve.
Nutritional Information
• PER SERVING: 425 calories, 15 g total fat (6 g saturated fat), 31 mg cholesterol, 1,045 mg sodium, 57 g carbohydrates, 6 g fiber, 19 g protein.
Pro Tips
• Cook your pasta al dente, about 1-2 minutes less than the package directs. It will finish cooking in the oven, and this crucial step prevents it from becoming mushy.
• For the best flavor and creamiest texture, buy a block of feta cheese packed in brine and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that can make it dry.
• Feel free to customize! Add a cup of fresh spinach, some chopped artichoke hearts, or a handful of sun-dried tomatoes along with the other mix-ins for an extra veggie and flavor boost.
• This dish is perfect for making ahead. Assemble the entire casserole without the final breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the breadcrumbs and increase the initial covered baking time by 10-15 minutes.
FAQ
Q: Can I make this Mediterranean pasta bake vegan
A: Yes, you can make this recipe vegan with a few simple swaps. Use a plant-based feta cheese, substitute the plain yogurt and milk with unsweetened plant-based versions (like almond or soy), and replace the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. Ensure your balsamic vinaigrette is also dairy-free.
Q: How can I add more protein to this meatless recipe
A: This dish already provides 19 grams of protein per serving from the beans, feta, yogurt, and milk. To boost it further, you could double the amount of cannellini or garbanzo beans, or stir in a cup of cooked lentils or edamame along with the other mix-ins.
Q: What’s the best way to store and reheat leftovers
A: Store any leftover pasta bake in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the entire baking dish (covered with foil) in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Adding a splash of milk before reheating can help restore its creaminess.
Q: How do I make this pasta bake gluten-free
A: To make this recipe gluten-free, simply use your favorite brand of certified gluten-free rotini pasta and substitute the bread crumbs with a gluten-free version. Also, double-check that your balsamic vinaigrette and all-purpose flour do not contain any hidden gluten; you can use a gluten-free all-purpose flour blend instead.
