Craving something hearty and wholesome? Try this Mediterranean Casserole recipe! It’s full of vibrant flavors and comforting ingredients that bring a little sunshine and taste to your dinner table.
It’s absolutely frigid outside, and I don’t like it one bit. The only good thing about this kind of weather is that it gives me a pass to indulge in as much cheese and pasta as my heart desires.
Table of Contents
Reasons to Love This Mediterranean Casserole
- There’s really nothing like scooping up a serving of gooey, cheesy casserole; the Mediterranean Casserole brings warmth and satisfaction.
- If you can boil water and chop vegetables, you can make this Mediterranean pasta bake; it’s that simple and accessible.
- This Mediterranean Casserole is packed with vegetables, balancing the richness and creaminess of the cheese and making it feel both indulgent and health-conscious.
Recipe Ingredients
- Kalamata Olives: Briny and tangy with a firm texture, and a bold, savory punch.
- Basil Leaves: Fresh and slightly peppery, offer a bright, herbaceous note.
- Mozzarella Cheese: Mild and creamy, with a slightly tangy taste, mozzarella melts into a stretchy, gooey texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Options: Use shredded provolone or Monterey Jack instead of mozzarella for a mild, creamy texture. To add tangy richness, use crumbled goat cheese. For a sharp, salty flavor, add feta cheese.
- Herb Substitutions: If fresh basil is unavailable, enhance the Mediterranean flavors by adding fresh oregano, thyme, or fresh dill instead.
- Pasta Variety: Try using ziti, penne, fusilli, or farfalle instead of rigatoni. These pasta shapes, including noodles with ridges or curves, hold the sauce and ingredients well, ensuring each bite is flavorful and textured.
How to Make Mediterranean Casserole
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cook pasta to al dente according to package directions. Drain and set aside.
Step #2: Heat 2 teaspoons of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté for 2 minutes until golden. Remove from pan and set aside.
Step #3: Add another 2 teaspoons of oil to the pan and add the onion; sauté for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds.
Step #4: Add the tomatoes and let the mixture come to a boil. Cover the pan and simmer for 15 minutes. Return the mushrooms to the sauce and stir well.
Step #5: Transfer the cooked pasta and sauce to an oiled 13×9″ baking dish and toss well. Stir in the mozzarella and top with the Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Cool for 15 minutes before serving.
Expert Tips
- Season the Pasta: Before adding the pasta to the casserole, lightly season it with a pinch of salt and a drizzle of olive oil to enhance the flavor and prevent it from clumping.
- Deglaze the Pan: After sautéing the vegetables, deglaze the pan with a splash of white wine or broth. This lifts all the tasty browned bits from the bottom of the pan, adding extra depth and complexity to your sauce.
Frequently Asked Questions
Yes, you can prepare the casserole up to a day in advance. Assemble it, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking as directed.
Yes, covering the casserole with foil for the initial baking time keeps it moist and prevents the top from over-browning. Remove the foil for a few minutes to achieve a golden, bubbly top.
Yes, you can easily substitute or add vegetables based on your preferences. Red bell pepper, spinach, sun-dried tomatoes, or cherry tomatoes make great additions.
Storage Info
To store the Mediterranean Casserole, cover it tightly and refrigerate for up to 4 days. To freeze, wrap the casserole in foil and place it in a freezer-safe container for up to 3 months.
Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 20-25 minutes, or until heated through. For individual portions, microwave on medium heat for 2-3 minutes, ensuring to cover it to retain moisture.
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Mediterranean Casserole Recipe
Ingredients
- 1 pound uncooked rigatoni pasta
- 1/4 cup extra virgin olive oil - divided
- 2 cups chopped brown mushrooms
- 2 cups sliced sweet onion
- 1 pound zucchini - diced
- 6 cloves garlic - peeled and minced
- 6 scallions - sliced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup halved and pitted kalamata olives
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 1 tsp salt
- 1/2 teaspoon freshly ground black pepper
- 1 28 ounce can crushed tomatoes (undrained)
- 2 cups 8 ounces shredded part skim mozzarella cheese
- 1/2 cup 2 ounces grated fresh Parmesan cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cook pasta to al dente according to package directions. Drain and set aside.
- Heat 2 teaspoons of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté for 2 minutes until golden. Remove from pan and set aside.
- Add another 2 teaspoons of oil to the pan and add the onion; sauté for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds.
- Add the tomatoes and let the mixture come to a boil. Cover the pan and simmer for 15 minutes. Return the mushrooms to the sauce and stir well.
- Transfer the cooked pasta and sauce to an oiled 13×9" baking dish and toss well. Stir in the mozzarella and top with the Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Cool for 15 minutes before serving.
NOTES
Nutrition
Made this for dinner and my family couldn’t stop raving about it.
This is a healthy casserole. I added chicken breast to it, and spinach as well. Instead of your pasta… I used Chickpea pasta so it is very healthy. But, it had very little flavor. After tasting it I added a yellow cheddar cheese. That helped.
Also, yes… very easy to make.
This was very flavorful and easy. I didn’t have any zucchini nor sweet onions in the house, so I used 3 cups of the yellow onions that I DID have. I also didn’t have any fresh basil, so I used a palmful of dried basil. But if I make this again, I will not use rigatoni but a smaller pasta, like penne. The rigatoni was just too big and didn’t seem to play well with the other ingredients nor suck up into each tube as much sauce as I would have liked. It made A LOT, so as a singleton, I had lots of leftovers for dinners after work as well as for lunches at work.
Vegetarian and total carb addict so I can’t help but to looooove this!
Thanks, Sara!!
Oh I always like to imagine that if you eat healthy things combined with non-healthy things that they totally cancel each other out once they hit your stomach. It’s basically how I get through the day and live with myself! Happy 2015 friend!