Greek Pasta Bake – easy pasta recipes
Ever made dinner and felt like Zeus himself would've high-fived you? 😎 That’s the vibe this Greek Pasta Bake gives. It's a warm, cheesy, tomato-saucy hug that’s way easier to pull off than it looks. I swear, even my distracted brain can manage it on a weeknight—and that says a lot. We’re talking roasted veggies, creamy feta, and pasta that soaks up all that flavor like a sponge at a Mediterranean spa. 🧀🍅
I threw this together once when we had zero groceries—like, ‘we’re down to a can of olives and a block of feta’ zero. A little digging in the pantry, a splash of olive oil, and boom—this beauty was born. The best part? No need to babysit anything. You just toss, bake, and try not to burn your tongue diving into the first bite. Guilty. 🥴
Whether you’re feeding picky kids, meat-lovers, or a crowd that claims to hate casseroles (lies), this one wins hearts. It’s loaded with flavor, easy to customize, and tastes even better as leftovers. Just don’t expect there to be any. 😉
Servings: 6 servings
Ingredients
- 1 pound short-cut pasta (like penne or rigatoni)
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (14 oz.) can diced tomatoes
- 1/2 cup kalamata olives, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F. Grab a baking dish—no need to be fancy.
- Cook the pasta according to package instructions. Don’t overdo it—it’ll keep cooking in the oven.
- In a large bowl, toss the cooked pasta with olive oil, onion, garlic, oregano, salt, pepper, diced tomatoes, olives, and sun-dried tomatoes.
- Pour everything into your baking dish. Sprinkle feta and mozzarella over the top like you’re feeling generous (because you are).
- Bake uncovered for about 20-25 minutes, or until everything’s bubbly and golden and your kitchen smells like a Greek grandma’s hug.
- Top with fresh parsley, if you're feeling extra. Serve hot, ideally with a napkin under your chin.