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4.72 from 21 votes

Oven Baked Mediterranean Spaghetti

Inspired by oven-baked spaghetti, this Mediterranean Spaghetti is bursting with briny olives and artichokes, warm spices, and just a hint of tang!
Prep Time5 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: baked spaghetti, mediterranean, Mediterranean spaghetti, oven baked spaghetti, spaghetti bake
Servings: 8 servings
Author: Food Dolls

Equipment

Ingredients

  • 16 ounces spaghetti noodles uncooked
  • 16 ounces marinara sauce
  • 4 cups boiling water
  • 1 cup baby tomatoes
  • 3/4 cup artichoke hearts
  • 3/4 cup kalamata olives
  • 1/2 cup green olives
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon salt more or less to taste
  • 1 teaspoon black pepper more or less to taste
  • 4 cloves garlic minced
  • 1/2 red onion thinly sliced
  • 2 Tablespoons olive oil
  • Optional: feta cheese and parsley for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large baking dish, add all the ingredients, stirring to combine.
    16 ounces spaghetti noodles, 16 ounces marinara sauce, 4 cups boiling water, 1 cup baby tomatoes, 3/4 cup artichoke hearts, 3/4 cup kalamata olives, 1/2 cup green olives, 1 teaspoon dried oregano or Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, 4 cloves garlic, 1/2 red onion, 2 Tablespoons olive oil
  • Cover and bake for 20 minutes. Stir the ingredients, cover, and continue to bake for 20-25 minutes or until the pasta is al dente.
  • Top with feta cheese and fresh parsley, if desired.
    Optional: feta cheese and parsley for garnish
  • Store in an airtight container in the fridge for up to 3-4 days.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1075mg | Potassium: 291mg | Fiber: 4g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg