One-Pot Greek Pasta Bake
Make this one-pot Greek pasta bake for a quick, family-friendly meal packed with Mediterranean flavors. Perfect for busy weeknights, it’s easy, nutritious, and makes great leftovers!
Sometimes, life as a parent feels like a never-ending to-do list. Between work, kids’ activities, and everything else, getting a wholesome, delicious meal on the table can feel overwhelming. That’s where this one-pot Greek pasta bake comes in. It’s an easy, family-friendly recipe that’s bursting with Mediterranean flavor, packed with nutrients (this dietitian mom loves that!), and perfect for busy weeknights—or any night when you just want something simple and satisfying.
Why This Greek Pasta Bake Recipe Works
- Minimal Cleanup: Who doesn’t love a meal that only dirties one pot? Less time scrubbing means more time relaxing.
- Bold, Greek-Inspired Flavors: Think tangy feta, briny olives, fresh veggies, and warm Mediterranean spices.
- Leftover-Friendly: This pasta bake tastes just as good the next day (and maybe even better).
Ingredients You’ll Need
- Whole-grain fusilli or your favorite pasta
- Chicken (or chickpeas for a vegetarian option)
- Fresh veggies like cherry tomatoes, spinach, and red onions
- Kalamata olives and feta cheese
- Herbs like oregano and parsley
- Shredded mozzarella for that golden, bubbly top
This dish is also highly adaptable—swap the veggies for what you have on hand or adjust the seasonings to suit your taste.
How to Make It
- Cook the Pasta: Start by cooking your pasta until it’s just shy of al dente. Drain and set aside.
- Sauté the Base: In the same pot, cook diced chicken with olive oil and garlic (or skip for a vegetarian version). Add the veggies and sauté until tender.
- Combine and Bake: Mix in the cooked pasta, olives, herbs, and some crumbled feta. Top with shredded mozzarella, then bake until golden and bubbly.
- Serve and Enjoy: Garnish with fresh parsley and a squeeze of lemon for a pop of freshness.
Tips for Busy Families
- Prep Ahead: Chop your veggies or cook your protein earlier in the day to save time.
- Get the Kids Involved: Let little ones sprinkle the cheese on top or mix the pasta with the veggies.
- Double the Batch: Make two pans—one for dinner and one for the freezer.
This Greek pasta bake has become a go-to in my house. It’s hearty, comforting, and filled with the flavors of a Greek getaway—no passport required. Plus, as a dietitian and mom, I love knowing it’s packed with wholesome ingredients that fuel my family.
More Pasta Recipes to Try
- Healthy BLT pasta salad
- Creamy chicken and broccoli one-pot pasta
- Superhero green pasta
- Frittata with ham, veggies and pasta
- One-pot Mediterranean linguini
One-Pot Greek Pasta Bake
Ingredients
- 1 tbsp olive oil
- 1 lb extra lean ground beef
- 1-2 cloves garlic minced
- 2 cups diced fresh veggies of choice we used red pepper, tomato and spinach
- 1/3 cup sliced olives
- 1 19 oz can tomato or marinara sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 12 oz Catelli’s ancient grains fusilli pasta
- Kosher salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup feta cheese crumbled
Instructions
- Preheat oven to broil.
- Heat olive oil in a large oven-safe skillet over medium high heat. Add ground beef and cook until browned–about 3-5 minutes and then drain excess fat.
- Add diced veggies and garlic, sautéing until tender crisp; add olives and stir
- Stir in tomato or marinara sauce, oregano, basil, pasta and 2 cups water, and season with salt and pepper. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.
- Remove from heat and top with cheeses. Place into oven and cook until melted and golden brown, about 2 minutes.
Video
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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This looks fabulous, and I completely hear you on the date night thing…very necessary!
Do you have the nutritional information for this recipe. It’s very delicious!
So glad you love it. I don’t typically post nutritional info.
Love this post + everything about it! This pasta looks ridiculously good and at-home date nights are fabulous! I will be making this for a night at home with my hubby! Thank you 🙂
I love the many flavors in this dish! Could I use seitan crumbles for the ground beef? Looks amazing, Sarah!
Aww love the realness of this post! Cutest family ever. Recipe looks yummy, too ;-).
I did a lot of “date nights at home” when our kids were younger. I have really happy memories of those nights. As for this pasta, looks awesome.
Love this!! What a cute date night idea!
I love anything “Greek”-this pasta looks amazing! And, I love the ancients grains combo in the pasta. Yum!!
That really looks fabulous Sarah! It’s so important to get in some one-on-one time too. I’ll have to look for the ancient grains pasta, I don’t think I’ve tried that one yet. 🙂
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Looks good, but the name is deceiving. Adding feta cheese on something doesn’t automatically make the dish Greek. Why not call it Italian as there is mozzarella cheese on it?
It’s “Greek-inspired” AND yummy! 🙂
Wow simply delicious, we don’t eat red meat so I used 1/2 lb turkey and used regular fusilli. I cut the ingredients in half as we are two. Will be making it again. Thanks for the Greek inspiration
Oh fabulous! I’m so glad you loved this recipe! It’s one of our go-tos!