Mediterranean Baked Spaghetti
Mediterranean Baked Spaghetti is a vibrant twist on the classic comfort dish—infused with sun-drenched Mediterranean flavors like olives, feta, tomatoes, and herbs. It’s cheesy, colorful, and deliciously layered, bringing a lighter and fresher feel to baked pasta. Perfect for a wholesome weeknight meal or potluck-friendly dish.
Prep & Cook Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
For the Pasta Base:
8 oz spaghetti, cooked al dente and drained
1 tbsp olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 bell pepper, diced (red or yellow)
1 zucchini, diced
1½ cups cherry tomatoes, halved
1 can (14 oz) diced tomatoes, drained
¼ cup Kalamatas olives, sliced
1½ tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
For the Creamy Layer:
½ cup plain Greek yogurt
¼ cup cream cheese or ricotta
2 eggs
¼ cup grated Parmesan cheese
For the Topping:
1 cup shredded mozzarella
½ cup crumbled feta cheese
Fresh parsley or basil for garnish (optional)
Instructions:
1. Prepare the Spaghetti:
Cook spaghetti in salted water until just al dented. Drain and set aside.
2. Cook the Vegetables:
In a large skillet, heat olive oil over medium heat.
Add onion and garlic; sauté for 2 minutes.
Add bell pepper, zucchini, and cherry tomatoes. Cook for 5–6 minutes until softened.
Stir in canned tomatoes, olives, oregano, and basil. Simmer for 5 minutes, season with salt and pepper.
3. Prepare the Creamy Layer:
In a bowl, whisk together Greek yogurt, cream cheese (or ricotta), eggs, and Parmesan until smooth.
4. Assemble the Dish:
Preheat oven to 375°F (190°C).
In a large mixing bowl, toss cooked spaghetti with the sauteed vegetable mixture.
In a greased 9×13-inch baking dish, layer the spaghetti mixture.
Pour the creamy yogurt layer evenly over the pasta.
Top with mozzarella and crumbled feta.
5. Bake:
Bake uncovered for 20–25 minutes or until golden and bubbly.
Let rest for 5–10 minutes before slicing.
6. Garnish & Serve:
Sprinkle with fresh parsley or basil if desired.
Serve warm with a side salad or garlic bread.
Notes & Tips:
Add cooked chicken ground lamb, or chickpeas for extra protein.
Use pasta whole wheat or gluten-free pasta for dietary preferences.
Make ahead Assemble and refrigerate for up to 24 hours, then bake when ready.
Want more tang Add chopped sun-dried tomatoes or a squeeze of lemon.
Frequently asked questions FAQs:
Q: Can I make this vegetarian?
A: It already is! But if adding protein, opt for plant-based like lentils or tofu.
Q: Can I freeze Mediterranean baked spaghetti?
A: Yes! Cool completely, slice, wrap portions tightly, and freeze up to 2 months.
Q: Can I skip the creamy layer?
A: Yes, but it adds richness and holds the bake together. Sub with a simple bechamel if preferred.
Q: What can I use instead of feta?
A: Try goat cheese or more Parmesan, though feta gives it that Mediterranean flavor punch.
Nutritional Information
Calories: 360 kcal
Protein: 16 g
Carbohydrates: 38 g
Fiber: 5 g
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 80 mg
Sugar: 7 g
Sodium: 520 mg
Calcium: ~220 mg
Note: Nutrition may vary based on exact ingredients and brands used.