This site contains affiliate links, view the disclaimer page for more information.
If you’re anything like me, you’re constantly on the hunt for an easy dinner recipe that checks all the boxes: flavorful, comforting, packed with veggies and protein, and requires as few dishes as possible. Enter my go-to baked penne with sun dried tomatoes, spinach, feta, chickpeas, mozzarella, and kalamata olives- a one-pot wonder that’s saved me on many busy weeknights.
Let’s talk about why this recipe is on constant repeat in my kitchen, and how you can make it tonight with just a casserole dish and a handful of pantry staples.
Why You’ll Love This One-Pot Baked Pasta
This meal is:
- Vegetarian (but hearty and satisfying)
- High in fiber and plant-based protein (hello, chickpeas!)
- Rich with Mediterranean flavors
- Make-ahead friendly and great for leftovers
- Made in one dish, no boiling pasta, no separate saucepans
Seriously, I’ve made this recipe in my Staub cast iron casserole dish more times than I can count. It’s become my dinner party fallback, my Sunday meal prep savior, and even my comfort food when I just need something warm and cheesy.
And the best part? You don’t have to precook the pasta. It all happens in the oven.
How I Discovered This Pasta Magic
The first time I tested a no-boil baked pasta, I was skeptical. How would the noodles cook without turning to mush or staying undercooked? But I saw a tip online about using jarred tomato sauce plus water, baking everything in one dish, and letting the oven do the work.
So I gave it a try, and it was a revelation.
The pasta absorbs all the flavors as it bakes. It’s almost like the tomato sauce gets infused into every bite. Now I use that same technique, but I’ve added my favorite Mediterranean ingredients to elevate it: sun dried tomatoes for a burst of tangy richness, feta for creaminess and salt, olives for a briny kick, and chickpeas for texture and heartiness.
It’s so good.
Ingredients You’ll Need
Here’s what I typically keep on hand to make this dish. Most of it comes from my pantry or fridge staples:
For the base:
- 1 large jar (24–26 oz) of tomato sauce (I like a basic marinara or garlic & herb)
- Half a jar of water (about 12 oz)
- 1 box/package (16 oz) of uncooked penne pasta (regular, whole wheat, or gluten-free all work)
- Olive oil for greasing the dish
Mix-ins and toppings:
- 1/4 cup chopped sun dried tomatoes (oil-packed or dry, just rehydrate if dry)
- 1 to 1.5 cups chickpeas, drained and rinsed
- 1 to 2 cups fresh baby spinach, roughly chopped
- ¾ cup crumbled feta cheese
- ½ cup kalamata olives, pitted and sliced
- 1 cup shredded mozzarella cheese
You can adjust the quantities to your taste, if you love olives, add more. If you’re not a fan of feta, try goat cheese instead.
How to Make Baked Penne with Sun Dried Tomatoes, Spinach, Feta, Chickpeas, Mozzarella, and Kalamata Olives
Let’s break it down step-by-step.
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Lightly grease a large casserole dish with olive oil. I use my Staub cast iron casserole, which holds heat beautifully and gives the dish a little extra crust around the edges.
Step 2: Add the Sauce and Pasta
Pour your full jar of tomato sauce into the dish.
Then, fill the empty jar halfway with water, shake it to get all the sauce remnants, and pour that into the dish too.
Add the uncooked penne pasta directly into the sauce. Stir it up so the noodles are fully coated.
Tip: Don’t worry if it looks too watery, it will all absorb during baking.
Step 3: Cover and Bake
Cover the dish tightly with a lid or aluminum foil. Bake for 50-55 minutes, until the pasta is tender and the sauce is bubbly.
You’ll know it’s ready when you poke a fork in and the pasta yields easily.
Step 4: Add the Good Stuff
Now the fun part. Remove the dish from the oven and carefully stir in:
- Chopped spinach (it’ll wilt instantly in the heat)
- Chickpeas
- Sun dried tomatoes
- Kalamata olives
- Feta cheese
Mix until it’s evenly distributed.
Then top the whole thing with a generous sprinkle of shredded mozzarella.
Step 5: Final Bake
Return the uncovered dish to the oven for another 5 to 10 minutes, until the cheese is melty and just starting to brown.
Let it cool slightly before serving, it’ll thicken a bit as it rests.
Serving Suggestions
Honestly, this dish is perfect on its own. But if you want to round it out, here are a few ideas:
- A crisp green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- Garlic bread or a crusty baguette (great for mopping up the sauce)
- A chilled glass of white wine or sparkling water with lemon
I’ve even served this for casual dinner guests with nothing but a simple salad, and everyone asked for seconds.
Make It Your Own
This dish is flexible. Some of my favorite tweaks include:
- Add protein: Stir in shredded rotisserie chicken, sautéed Italian sausage, or grilled tofu.
- Go dairy-free: Use plant-based cheese alternatives or skip the mozzarella and double the olives for saltiness.
- Spice it up: Add crushed red pepper flakes or a spoonful of harissa for heat.
- Use what you have: No chickpeas? Try white beans. No spinach? Sub with kale or arugula.
Cooking should be joyful, not stressful. This baked pasta lets you play and improvise without risking a kitchen disaster.
FAQs About This Recipe
Do I really not have to boil the pasta first?
Nope! That’s the beauty of this dish. The pasta cooks in the sauce, absorbing flavor as it softens. Just make sure it’s covered tightly for the first bake.
Can I use gluten-free pasta?
Yes! I’ve used gluten-free penne and brown rice pasta. Just check doneness around the 40-minute mark, some GF pastas cook faster.
Can I freeze it?
Absolutely. Let it cool completely, then transfer to airtight containers. It freezes well for up to 2 months. To reheat, add a splash of water or sauce and microwave or bake until warmed through.
Can I make it ahead?
Definitely. Assemble the dish (up to the point of baking) earlier in the day, refrigerate, and bake when you’re ready. You may need to add an extra 5–10 minutes to the first bake time if it’s going into the oven cold.
One Dish, Endless Comfort
This easy dinner recipe: baked penne with sun dried tomatoes, spinach, feta, chickpeas, mozzarella, and kalamata olives has become one of my most-loved, most-shared meals, for good reason.
It’s simple enough for weeknights, impressive enough for guests, and cozy enough for those “I just need carbs and cheese” kind of days. I hope it becomes a staple in your kitchen too.
If you try it- drop a comment below, I’d love to hear how you make it your own!
Baked Penne with Sun Dried Tomatoes, Spinach, Feta, Chickpeas, Mozzarella, and Kalamata Olives- Recipe Summary
- Prep Time: 5 minutes
- Cook Time: 50–60 minutes
- Total Time: ~1 hour
- Servings: 4–6
Ingredients:
- 1 large jar of tomato sauce (about 24 oz)
- 1/2 jar of water (use the same sauce jar)
- 1 box (16 oz) of uncooked penne pasta
- 1–2 cups fresh chopped spinach
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped sun dried tomatoes (oil-packed or dry)
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped kalamata olives
- 1 cup shredded mozzarella cheese
- Olive oil for greasing the dish
Instructions:
- Preheat oven to 375°F (190°C).
- Lightly grease a large casserole dish with olive oil.
- Add the entire jar of tomato sauce and fill the jar halfway with water, pour that in too.
- Stir in the uncooked penne pasta.
- Cover tightly with a lid or foil and bake for 50-55 minutes until pasta is cooked through.
- Remove from oven, stir in chopped spinach, chickpeas, sun dried tomatoes, feta, and olives.
- Sprinkle mozzarella on top and return to the oven, uncovered, for another 5–10 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Optional: Serve with a side of roasted veggies, garlic bread, or enjoy as a filling main dish!
With love,
Bri & Cat
Affiliate Disclaimer:
As an Amazon Associate I earn from qualifying purchases. This comes at no additional cost to you. We only recommend products that we believe will add value to our readers.
Leave a Reply