15 Mediterranean Casserole Recipes

Are you ready to embark on a delicious adventure through the Mediterranean?

I’ve gathered 15 delightful casserole recipes that are bursting with vibrant flavors and fresh ingredients.

From the comforting Greek Chicken and Orzo Casserole to the irresistible Spinach, Tomato, and Mozzarella Strata, there’s something here for everyone.

Each dish is not just a meal but a sensory experience, filled with aromatic herbs and rich textures.

Let’s explore these mouthwatering creations together and bring a taste of the Mediterranean into your home!

Greek Chicken and Orzo Casserole

Greek Chicken and Orzo Casserole is a hearty and flavorful dish that combines the rich and savory tastes of Greece into a single, easy-to-make casserole. This dish is perfect for family dinners or gatherings as it brings together tender chicken, orzo pasta, and a blend of Mediterranean flavors for a satisfying meal.

The casserole is baked to perfection with a topping of cheese that melts into a golden, crispy layer, making every bite a delightful experience. This casserole isn’t only delicious but also a convenient way to enjoy a homemade meal with minimal preparation.

The combination of protein, pasta, and vegetables provides a balanced dish that’s both filling and nutritious. The use of fresh herbs and spices enhances the natural flavors of the ingredients, making this Greek Chicken and Orzo Casserole a standout choice for those who love Mediterranean cuisine.

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken thighs
• 1 cup orzo pasta
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 can (14 ounces) diced tomatoes, drained
• 1 cup chicken broth
• 1/2 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly once it’s placed in the oven.
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion, garlic, red bell pepper, and zucchini. Sauté for about 5 minutes, until the vegetables are softened.
4. Add Orzo and Seasonings: Stir in the orzo pasta, diced tomatoes, chicken broth, Kalamata olives, oregano, basil, and cinnamon. Mix well to combine all ingredients.
5. Combine Ingredients: Transfer the orzo mixture into a large baking dish. Arrange the browned chicken thighs on top of the orzo mixture. Sprinkle the feta cheese over the chicken and orzo.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Extra Tips:

For the best results, verify that the chicken thighs are evenly browned before adding them to the casserole. This not only enhances the flavor but also guarantees the chicken remains juicy during baking.

Feel free to experiment with additional vegetables or herbs based on your preference. If you prefer a spicier dish, consider adding a pinch of red pepper flakes. Additionally, always taste and adjust the seasonings before baking, as the flavors will meld together during cooking.

Mediterranean Vegetable and Quinoa Bake

This dish is sure to please both vegetarians and meat-eaters alike, as it delivers a burst of flavor with every bite. The preparation involves roasting a medley of colorful vegetables until they’re tender and slightly caramelized, then mixing them with cooked quinoa and a blend of Mediterranean seasonings. The mixture is then baked to golden perfection, allowing the flavors to meld together beautifully. This recipe serves 4-6 people and will surely become a favorite in your household.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 large eggplant, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the chopped eggplant, red and yellow bell peppers, zucchini, and red onion. Add the minced garlic, olive oil, oregano, thyme, basil, salt, and pepper. Toss well to coat the vegetables evenly. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, until they’re tender and slightly caramelized.
3. Mix the Ingredients: In a large casserole dish, combine the cooked quinoa, roasted vegetables, cherry tomatoes, Kalamata olives, and half of the feta cheese. Mix gently to combine all the ingredients.
4. Bake the Casserole: Lower the oven temperature to 375°F (190°C). Sprinkle the remaining feta cheese over the top of the mixture. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and the cheese is slightly melted.
5. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Extra Tips:

For an even more flavorful dish, you can add a squeeze of lemon juice over the top before serving to enhance the Mediterranean essence.

If you prefer a non-vegetarian version, consider adding cooked chicken or shrimp to the mixture before baking.

To make it vegan, simply omit the feta cheese or use a plant-based alternative.

Store any leftovers in an airtight container in the refrigerator for up to three days, and reheat them in the oven to maintain the dish’s delightful texture.

Spinach and Feta Stuffed Shells

Spinach and Feta Stuffed Shells is a delightful Mediterranean casserole dish that brings together the creamy, tangy flavors of feta cheese and the nutritious punch of spinach. This comforting meal is perfect for a family dinner or a small gathering, offering a taste of the Mediterranean with its rich flavors and satisfying textures. The shells are generously stuffed with a mixture of spinach, feta, and ricotta, then baked in a savory tomato sauce, creating a deliciously satisfying main course.

This dish isn’t only hearty and flavorful but also easy to prepare, making it a great option for weekday dinners or special occasions. The combination of spinach and feta is a classic one that works beautifully in this recipe, complemented by the addition of ricotta cheese which adds creaminess to the filling. The tomato sauce binds everything together, providing a rich base for the stuffed shells.

Serve it with a fresh salad or some crusty bread to make a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 20 jumbo pasta shells
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 10 oz fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is at the right temperature when you’re ready to bake the stuffed shells.
2. Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
3. Prepare Spinach Mixture: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until the onion becomes translucent. Stir in the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
4. Mix Filling: In a large bowl, combine the cooked spinach mixture with ricotta cheese, crumbled feta cheese, the lightly beaten egg, dried oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.
5. Stuff the Shells: Carefully stuff each pasta shell with about 2 tablespoons of the spinach and cheese mixture. Be gentle to avoid tearing the shells.
6. Assemble the Casserole: Spread 1 cup of marinara sauce evenly on the bottom of a large baking dish. Arrange the stuffed shells over the sauce. Pour the remaining marinara sauce over the shells, ensuring they’re well covered.
7. Add Cheese: Sprinkle shredded mozzarella cheese over the top of the stuffed shells.
8. Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

To make this dish ahead of time, you can prepare the stuffed shells and cover them with marinara sauce, then refrigerate until you’re ready to bake. This can be done a day in advance, making it a convenient option for busy schedules.

If you prefer a spicier version, add a pinch of red pepper flakes to the spinach mixture or use a spicy marinara sauce. Additionally, if fresh spinach is unavailable, frozen spinach can be used; just make sure to thaw and drain it thoroughly to remove excess water.

Moroccan Spiced Lamb and Couscous Casserole

Moroccan Spiced Lamb and Couscous Casserole is a delightful and aromatic dish that brings the vibrant flavors of North Africa right to your table. This casserole combines tender lamb, seasoned with a blend of Moroccan spices, with fluffy couscous that absorbs all the rich flavors of the casserole. The dish is hearty, satisfying, and perfect for a family dinner or a special occasion.

The spices used in this recipe, including cumin, coriander, and cinnamon, create a warm and inviting aroma that’s certain to entice your senses. This casserole isn’t only delicious but also visually appealing, with a beautiful array of colors from the vegetables and herbs. The addition of apricots or raisins provides a subtle sweetness that balances the savory flavors of the lamb and spices.

Whether you’re a fan of Mediterranean cuisine or looking to try something new, this Moroccan Spiced Lamb and Couscous Casserole is a must-try recipe that will bring the exotic taste of Morocco to your kitchen.

Ingredients for 4-6 servings:

• 1.5 pounds of lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 can (14 oz) chopped tomatoes
• 2 cups chicken or vegetable broth
• 1 cup couscous
• 1/2 cup dried apricots or raisins
• 1/2 cup sliced almonds, toasted
• Fresh cilantro or parsley, chopped, for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it’s ready for the casserole.
2. Prepare the Lamb: In a large oven-proof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the lamb from the dish and set aside.
3. Sauté Aromatics: In the same dish, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Add Spices: Stir in the cumin, coriander, cinnamon, ginger, paprika, cayenne pepper, salt, and pepper. Cook the spices with the onion and garlic for 1-2 minutes until they’re fragrant.
5. Combine Ingredients: Return the browned lamb to the dish. Add the chopped tomatoes and broth, stirring well to combine all ingredients. Bring the mixture to a simmer.
6. Bake the Casserole: Cover the dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 to 1.5 hours, or until the lamb is tender and the flavors are well combined.
7. Cook the Couscous: About 10 minutes before the casserole is done, prepare the couscous according to package instructions, using water or broth for added flavor.
8. Finish the Dish: Once the casserole is done, remove it from the oven and stir in the dried apricots or raisins and the cooked couscous. Mix well to combine all the flavors.
9. Garnish and Serve: Top the casserole with the toasted almonds and chopped cilantro or parsley. Serve hot, and enjoy the aromatic flavors of Morocco.

Extra Tips:

When selecting lamb for this dish, opt for a cut that’s well-marbled, such as the shoulder or leg, for a richer flavor. If you prefer a milder dish, you can reduce or omit the cayenne pepper.

For added depth of flavor, consider marinating the lamb in the spices for a couple of hours or overnight before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.

Tomato and Olive Polenta Bake

The Tomato and Olive Polenta Bake is a delightful Mediterranean-inspired dish that combines the creamy texture of polenta with the robust flavors of tomatoes and olives. This casserole is perfect as a hearty side dish or a standout vegetarian main course.

The combination of tangy tomatoes, briny olives, and aromatic herbs creates a deliciously satisfying meal that’s both comforting and full of flavor. This recipe is ideal for serving 4-6 people and makes a great addition to any dinner table.

It showcases the vibrancy of Mediterranean cuisine with its fresh ingredients and simple preparation. The dish is layered with a base of smooth polenta, topped with a savory tomato and olive mixture, then baked to perfection. It’s a dish that’s sure to impress your family and friends with its rich taste and delightful presentation.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup pitted black olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Polenta: In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the polenta, reducing the heat to low to prevent it from splattering. Stir continuously until the mixture thickens, about 15-20 minutes. Once done, remove from heat and set aside.
2. Sauté the Aromatics: In a skillet over medium heat, add 2 tablespoons of olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Prepare the Tomato and Olive Mixture: To the skillet, add the drained diced tomatoes, sliced olives, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the flavors meld together.
4. Assemble the Casserole: Preheat your oven to 350°F (175°C). Spread the cooked polenta evenly in the bottom of a greased baking dish. Pour the tomato and olive mixture over the polenta, spreading it out evenly. Sprinkle the grated Parmesan cheese on top.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool slightly before serving.
6. Garnish and Serve: Optionally, garnish with fresh basil leaves for an added touch of flavor and color. Serve warm and enjoy!

Extra Tips:

For best results, confirm the polenta is smooth and lump-free by whisking continuously while it cooks. If you prefer a creamier polenta, you can add a little milk or cream to the water.

Additionally, feel free to experiment with other types of cheese such as mozzarella or feta for a different flavor profile. This dish can be made ahead of time and reheated, making it convenient for busy evenings or entertaining guests.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a delightful Mediterranean dish that combines layers of breaded eggplant slices, rich marinara sauce, and melted cheese to create a comforting and flavorful meal. This casserole is perfect for those who love the taste of eggplant but want to enjoy it in a warm, baked format that can be shared with family or friends. The dish not only satisfies your taste buds with its wholesome ingredients but also brings a slice of the Mediterranean to your dining table.

Ideal for serving 4-6 people, this Eggplant Parmesan Casserole can be a hearty main course or a lovely side dish. While the dish may seem elaborate, it’s straightforward to prepare and involves layering the ingredients before baking them to perfection. Whether you’re hosting dinner or looking for a cozy meal on a weeknight, this casserole is sure to become a favorite.

Ingredients:

• 2 large eggplants
• Salt, for sprinkling
• 2 cups all-purpose flour
• 4 large eggs
• 2 tablespoons water
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup fresh basil leaves, chopped
• Olive oil, for frying

Cooking Instructions:

1. Prepare the Eggplant: Start by slicing the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let the eggplant slices sit for about 30 minutes to draw out moisture and bitterness. Rinse them under cold water and pat dry with paper towels.
2. Set Up Breading Stations: In a shallow dish, place the flour. In another bowl, whisk together the eggs and water. In a third dish, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
3. Bread the Eggplant: Dredge each eggplant slice in flour, dip it into the egg mixture, and finally coat it with the breadcrumb mixture. Press the breadcrumbs onto the slices to guarantee they adhere well.
4. Fry the Eggplant: Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides. This should take about 3-4 minutes per side. Drain the fried eggplant on paper towels to remove excess oil.
5. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of fried eggplant slices over the sauce, then cover with more marinara sauce and a layer of mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a generous layer of mozzarella cheese on top.
6. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Let the casserole rest for a few minutes before serving. Garnish with fresh basil leaves before slicing and serving.

Extra Tips:

For the best flavor and texture, choose firm and glossy eggplants. If you prefer a less oily dish, you can bake the breaded eggplant slices instead of frying them by placing them on a baking sheet and spraying with cooking spray, then baking at 425°F (220°C) for about 20 minutes, flipping halfway through.

Also, feel free to experiment with different cheeses or add a layer of ricotta for a creamier texture. Enjoy your Eggplant Parmesan Casserole hot out of the oven for the best experience.

Lemon Herb Chicken and Rice Casserole

Lemon Herb Chicken and Rice Casserole is a delightful Mediterranean-inspired dish that serves as a comforting and flavorful meal for the whole family. Combining tender chicken pieces with aromatic herbs, fresh lemon juice, and perfectly cooked rice, this casserole is both hearty and invigorating. The dish is baked to perfection, allowing all the flavors to meld together, creating a satisfying and nourishing meal that’s great for both weeknight dinners and special occasions.

This casserole is a versatile dish that can easily be customized with your favorite vegetables or herbs. The use of lemon adds a bright citrus note, while the herbs infuse the chicken and rice with an earthy aroma. It’s a one-pan meal, which makes it convenient for busy evenings. This recipe is designed to serve 4-6 people, making it perfect for feeding a family or having leftovers for the next day.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon (juiced and zested)
• 3 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 cup cherry tomatoes (halved)
• 1/2 cup pitted Kalamata olives (sliced)
• 1/4 cup fresh parsley (chopped, for garnish)

Cooking Instructions:

1. Preparation: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
2. Season the Chicken: In a small bowl, combine the dried oregano, thyme, basil, salt, and pepper. Rub this mixture evenly over the chicken breasts.
3. Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
4. Assemble the Casserole: Spread the uncooked rice evenly across the bottom of the prepared baking dish. Pour the sautéed onion and garlic mixture over the rice. Arrange the seasoned chicken breasts on top.
5. Add Liquids and Flavor: In a mixing bowl, combine the chicken broth, lemon juice, and lemon zest. Pour this mixture over the chicken and rice in the baking dish.
6. Add Vegetables: Scatter the cherry tomatoes and sliced Kalamata olives around the chicken.
7. Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the chicken is fully cooked and the rice is tender.
8. Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Extra Tips:

To verify the rice cooks evenly, make sure it’s fully submerged in the liquid before baking. If you prefer a bit of spice, consider adding a pinch of red pepper flakes to the seasoning mix for the chicken.

This dish can also be adapted for a vegetarian version by omitting the chicken and adding more vegetables like zucchini or bell peppers. Keep an eye on the casserole during the last 15 minutes to avoid overcooking the rice. Serve with a side salad or crusty bread for a complete meal.

Caprese Quinoa Casserole

The Caprese Quinoa Casserole is a delightful and nutritious dish that brings together the classic flavors of a Caprese salad in a warm, comforting casserole format. This recipe combines fluffy quinoa, juicy tomatoes, fresh basil, and creamy mozzarella, creating a symphony of taste and texture.

It’s perfect for a family dinner or a gathering with friends, providing a satisfying meal that celebrates the essence of Mediterranean cuisine. This casserole isn’t only delicious but also packed with nutrients, making it a wholesome option for those looking to incorporate more plant-based ingredients into their diets.

The quinoa serves as a high-protein, gluten-free base, while the combination of tomatoes and basil provides a burst of freshness. The melted mozzarella adds richness, making it a dish that both adults and kids will love. This recipe serves 4-6 people, making it ideal for a small family or a dinner party.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cups cherry tomatoes, halved
• 2 cups fresh mozzarella balls, halved
• 1 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Preheat the Oven and Cook Quinoa: Preheat your oven to 375°F (190°C). Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. Prepare the Tomatoes and Mozzarella: While the quinoa is cooking, halve the cherry tomatoes and mozzarella balls. Set aside in a bowl. Chop the fresh basil leaves and set aside.
3. Mix the Casserole: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, mozzarella, and chopped basil. Add the minced garlic and olive oil, and season with salt and pepper to taste. Mix everything until well combined.
4. Assemble the Casserole: Transfer the quinoa mixture into a lightly greased baking dish. Spread it out evenly. Sprinkle the grated Parmesan cheese over the top if using, for an extra cheesy layer.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the mozzarella is melted and bubbly, and the top is lightly golden.
6. Serve: Remove the casserole from the oven and let it cool for a few minutes. Then, scoop into serving dishes and enjoy warm.

Extra Tips:

For a more robust flavor, consider roasting the cherry tomatoes before adding them to the casserole. Simply toss them in olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15 minutes. This will intensify their sweetness and add depth to the dish.

Additionally, feel free to get creative by adding other ingredients such as spinach or artichokes for extra nutrients and variety. If you prefer a vegan version, substitute the mozzarella with a plant-based cheese alternative.

Artichoke and Sun-Dried Tomato Pasta Bake

The Artichoke and Sun-Dried Tomato Pasta Bake is a delicious Mediterranean-inspired dish that combines the rich flavors of sun-dried tomatoes with the subtle, nutty taste of artichokes.

This casserole isn’t only easy to prepare but also offers a comforting and hearty meal that can be enjoyed by the whole family. With its creamy sauce and cheesy topping, this pasta bake is perfect for a cozy dinner or as a crowd-pleaser at your next gathering.

The vibrant combination of ingredients guarantees that each bite is packed with flavor, making it a delightful addition to your culinary repertoire.

This recipe serves 4-6 people and is perfect for those who love a blend of tangy and savory flavors. The sun-dried tomatoes provide a wonderful depth of taste, while the artichokes add texture and a slight earthy note.

Combined with a creamy sauce and baked to perfection with a golden cheese crust, this dish is a proof of the simplicity and elegance of Mediterranean cuisine. It can be easily prepared ahead of time, making it convenient for busy weeknights or relaxed weekends.

Ingredients (serves 4-6):

• 12 ounces of penne pasta
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 cup sun-dried tomatoes, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
3. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and sauté for another 1 minute until fragrant.
4. Add Artichokes and Tomatoes: Stir in the artichoke hearts and sun-dried tomatoes. Cook for about 3-4 minutes, allowing the flavors to meld together.
5. Season: Add the dried oregano, dried basil, red pepper flakes, and salt and pepper to taste. Stir well to combine all the ingredients.
6. Make the Sauce: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let the sauce thicken slightly, about 5 minutes.
7. Combine with Pasta: Add the cooked pasta to the skillet and toss to coat all the pasta with the sauce. Stir in half of the Parmesan cheese and half of the mozzarella cheese until melted and well combined.
8. Assemble the Bake: Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese and mozzarella cheese evenly over the top.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is golden and bubbly.
10. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Extra Tips:

To add an extra layer of flavor, you can incorporate some sautéed mushrooms or spinach into the mix.

For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce. If you prefer a lighter version, substitute half of the heavy cream with milk or a plant-based alternative.

This dish can also be made ahead and stored in the refrigerator for up to two days before baking, allowing the flavors to deepen.

Moussaka: Greek Eggplant and Beef Casserole

Moussaka, a traditional Greek casserole, combines layers of eggplant, seasoned ground beef, and a rich béchamel sauce to create a hearty and satisfying dish. This Mediterranean favorite is perfect for family gatherings or dinner parties, offering a delightful blend of flavors and textures.

The preparation might seem intricate, but the result is a comforting and delicious meal that transports you straight to the heart of Greece.

The key to a great Moussaka is in its layers. First, slices of eggplant are lightly fried to develop a rich flavor and tender texture. The ground beef is seasoned with onions, garlic, and a hint of cinnamon, creating a savory filling with a touch of warmth. The final layer is a creamy béchamel sauce, which adds a luxurious finish to the dish.

Once baked, the casserole develops a golden top and a mouthwatering aroma that’s sure to draw everyone to the table.

Ingredients (Serves 4-6):

• 2 large eggplants, sliced into 1/4 inch rounds
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb ground beef
• 1/2 teaspoon ground cinnamon
• 1/2 cup red wine
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 egg, beaten
• 1 cup grated Parmesan cheese
• 1/2 teaspoon nutmeg

Cooking Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Rinse and pat dry with paper towels.

In a skillet, heat olive oil over medium heat and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.

2. Cook the Meat Sauce: In the same skillet, add a bit more olive oil if needed and sauté the onions until translucent. Add the garlic and cook for another minute.

Add the ground beef and cook until browned. Stir in the cinnamon, red wine, and crushed tomatoes. Season with salt and pepper. Let the mixture simmer for about 20 minutes, until it thickens. Stir in the parsley and remove from heat.

3. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, ensuring there are no lumps.

Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and allow to cool slightly. Stir in the beaten egg, half of the Parmesan cheese, and nutmeg.

4. Assemble the Moussaka: In a baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant, then layer the remaining eggplant slices on top.

Pour the béchamel sauce over the top layer of eggplant, spreading it evenly. Sprinkle the remaining Parmesan cheese over the béchamel sauce.

5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour, until the top is golden brown and bubbly.

Allow the Moussaka to cool for 10-15 minutes before serving, as this helps it set and makes it easier to cut into portions.

Extra Tips:

When preparing Moussaka, it’s important to allow each layer to cool slightly before assembling, as this helps the layers stay distinct and prevents them from blending together too much.

If you prefer a slightly lighter dish, you can roast the eggplant slices in the oven instead of frying them. Additionally, Moussaka can be prepared a day in advance and refrigerated before baking; this often enhances the flavors, making it an excellent make-ahead dish.

Seafood and Saffron Rice Casserole

The Seafood and Saffron Rice Casserole is a delightful Mediterranean dish that brings together the rich flavors of the sea with the aromatic and vibrant essence of saffron. This casserole is a symphony of seafood such as shrimp, mussels, and calamari, paired with perfectly cooked saffron-infused rice, creating a dish that’s both hearty and elegant.

Ideal for both family dinners and special occasions, this casserole is sure to impress with its impressive presentation and delicious taste. This recipe yields enough to serve 4-6 people, making it a perfect choice for a small gathering or a cozy dinner party.

With its beautiful golden hue from the saffron and the varied textures of seafood, this casserole is a reflection of the diverse and rich culinary traditions of the Mediterranean. Gather your ingredients, and let’s bring a taste of the Mediterranean to your table.

Ingredients:

• 1 cup Arborio or short-grain rice
• 1/2 teaspoon saffron threads
• 2 cups seafood or fish stock
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, scrubbed and debearded
• 1/4 pound calamari, cleaned and sliced into rings
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/4 cup dry white wine
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Lemon wedges for serving

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
2. Infuse the Saffron: In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let it steep for about 10 minutes, allowing the saffron to release its color and flavor.
3. Prepare the Seafood Stock: In a medium saucepan, bring the seafood or fish stock to a gentle simmer. Add the saffron water to the stock and keep it warm over low heat.
4. Sauté the Vegetables: In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until the onion becomes translucent and the peppers are softened, about 5 minutes.
5. Cook the Rice: Stir the rice into the skillet with the vegetables, making certain it’s well-coated with the oil. Cook for 2-3 minutes, allowing the rice to toast slightly.
6. Deglaze and Simmer: Pour in the white wine, stirring to deglaze the pan. Let it simmer until the wine is mostly absorbed by the rice. Then, gradually add the warm saffron-infused stock, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
7. Add the Seafood: Once the rice is almost cooked (after about 15 minutes), add the shrimp, mussels, and calamari to the rice mixture. Stir gently to combine, making sure the seafood is evenly distributed.
8. Bake the Casserole: Cover the skillet or transfer the mixture to a casserole dish if necessary. Place it in the preheated oven and bake for 15-20 minutes, or until the mussels have opened and the shrimp are cooked through.
9. Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Sprinkle the chopped parsley over the top. Serve the casserole with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

When preparing the mussels, verify they’re fresh by checking that the shells are tightly closed. Discard any mussels with cracked shells or those that remain open after tapping.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes along with the garlic. For an even richer flavor, you can use a combination of chicken and seafood stock. Adjust the seasoning to your taste, keeping in mind that the seafood will add its own natural saltiness to the dish.

Roasted Red Pepper and Pesto Lasagna

This recipe serves 4-6 people and is a wonderful way to enjoy a hearty meal that brings together the best of Mediterranean flavors. The preparation involves layering sheets of lasagna noodles with creamy ricotta, mozzarella, and a luscious roasted red pepper and pesto sauce.

Once baked, the lasagna emerges bubbling and golden, ready to be served with a simple salad or a slice of crusty bread. Follow the steps below to create this delicious dish that’s sure to become a favorite in your culinary repertoire.

Ingredients:

• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup roasted red peppers, diced
• 1 cup prepared pesto
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

2. Roast and Sauté: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced roasted red peppers and cook for another 2 minutes. Remove from heat and let cool slightly.

3. Mix the Filling: In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir in the roasted red pepper mixture, and season with salt and pepper. Mix well until all ingredients are incorporated.

4. Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Drizzle with half of the pesto and spread evenly.

Repeat the layers: noodles, ricotta mixture, pesto. Top with the remaining noodles and cover with the remaining marinara sauce.

5. Top and Bake: Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

6. Garnish and Serve: Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

Extra Tips: For the best results, use high-quality pesto and roasted red peppers, as these ingredients are central to the dish’s flavor profile.

You can roast your own red peppers by placing them under a broiler until charred, then peeling off the skins. Additionally, feel free to make this dish ahead of time; it can be assembled a day in advance and baked just before serving.

This lasagna also freezes well, making it a convenient option for meal prep.

Zucchini and Goat Cheese Casserole

Zucchini and Goat Cheese Casserole is a delightful Mediterranean dish that combines the creamy texture of goat cheese with the fresh, tender sweetness of zucchini. This casserole is perfect for both vegetarians and those looking to enjoy a lighter meal that’s full of flavor and nutrients. The dish is easy to prepare, making it an excellent choice for a weeknight dinner or a special occasion. Its rich blend of fresh herbs, vibrant vegetables, and tangy cheese will surely impress anyone who tries it.

The combination of zucchini and goat cheese creates a harmonious balance of flavors, with the mild taste of the zucchini complementing the bold, tangy notes of the cheese. This casserole isn’t only delicious but also a nutritious option, as zucchini is low in calories and high in vitamins and fiber. The addition of fresh herbs such as basil and thyme enhances the Mediterranean theme, providing an aromatic touch that elevates the dish to a new level. This recipe serves 4-6 people, making it ideal for family gatherings or a small dinner party.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 8 ounces goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 cup milk

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking as soon as you finish preparing the ingredients.
2. Prepare the Zucchini: Thinly slice the zucchinis and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 10 minutes until they’re slightly tender. Remove from oven and set aside.
3. Sauté Vegetables: In a large skillet over medium heat, add a little olive oil and sauté the onions and garlic until fragrant and translucent, about 3-4 minutes. Add the cherry tomatoes and spinach, cooking until the spinach wilts.
4. Combine Ingredients: In a large bowl, whisk together the eggs and milk. Stir in the sautéed vegetables, fresh basil, fresh thyme, crumbled goat cheese, and half of the Parmesan cheese.
5. Layer the Casserole: In a greased casserole dish, layer half of the roasted zucchini slices at the bottom. Pour half of the egg and vegetable mixture over the zucchini. Repeat with the remaining zucchini and egg mixture to create layers.
6. Top with Cheese: Sprinkle the remaining Parmesan cheese over the top of the casserole for an added layer of flavor and a golden crust.
7. Bake the Casserole: Place the casserole dish in the oven and bake for 25-30 minutes until the top is golden brown and the casserole is set. Allow it to cool for a few minutes before serving.

Extra Tips: When preparing this Zucchini and Goat Cheese Casserole, verify that the zucchini slices aren’t too thick, as thinner slices will cook more evenly and absorb the flavors better. If you prefer a bit of a crunch, consider adding pine nuts or breadcrumbs on top before baking. For a more robust flavor, you can use flavored goat cheese, such as herbed or black pepper. Additionally, feel free to experiment with other herbs or vegetables, such as bell peppers or mushrooms, to customize the casserole to your liking.

Baked Falafel and Chickpea Casserole

Baked Falafel and Chickpea Casserole is a delicious Mediterranean-inspired dish that combines the flavors of traditional falafel with hearty chickpeas in a convenient and comforting casserole form. This recipe is perfect for those who love the taste of falafel but are looking for a different presentation or an easy way to serve it to a group.

The baked method makes it healthier than the traditional fried version, while still maintaining the savory flavors and satisfying texture. This dish isn’t only flavorful but also loaded with protein and fiber, making it a wholesome option for lunch or dinner.

The casserole is enhanced with a variety of herbs and spices, giving it an authentic Mediterranean flair. The chickpeas add a creamy texture and a nutty taste, complementing the falafel mixture perfectly. Topped with a revitalizing tahini sauce and served with a side of fresh salad or pita bread, this dish is sure to become a family favorite.

It’s versatile enough to be a main course or a hearty side dish, and it can easily be adapted for vegan or gluten-free diets as well.

Ingredients (Serves 4-6):

• 2 cups canned chickpeas, drained and rinsed
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 tablespoon olive oil (for drizzling)
• Optional: sesame seeds for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly and thoroughly.
2. Prepare the Falafel Mixture: In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Be careful not to over-process; you want to maintain some texture.
3. Assemble the Casserole: Lightly grease a baking dish with olive oil. Spread the falafel mixture evenly across the bottom of the dish. Pour the vegetable broth over the top, which will help to keep the falafel moist as it bakes.
4. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the mixture is firm to the touch.
5. Prepare the Tahini Sauce: While the casserole is baking, whisk together the tahini, lemon juice, and a tablespoon of olive oil in a small bowl. Adjust the consistency with a little water if needed until you reach your desired thickness.
6. Finish and Serve: Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the tahini sauce over the top and sprinkle with sesame seeds if desired. Serve warm with a side of salad or pita bread.

Extra Tips:

To maintain the best texture for your falafel mixture, it’s essential not to over-process the ingredients in the food processor. A slightly chunky consistency will give you the delightful texture characteristic of good falafel.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the mixture. If the mixture seems too wet, you can add a bit more flour, one tablespoon at a time, until it holds together well.

Finally, for a more vibrant flavor, you can marinate the chickpeas with the herbs and spices for a few hours before assembling the casserole.

Spinach, Tomato, and Mozzarella Strata

Spinach, Tomato, and Mozzarella Strata is a delicious and hearty Mediterranean casserole that combines fresh spinach, juicy tomatoes, and creamy mozzarella cheese layered with crusty bread to create a satisfying and flavorful dish. This casserole is perfect for a weekend brunch or a casual dinner, offering a delightful combination of textures and savory flavors.

The strata can be prepared ahead of time, allowing the bread to soak up the rich custard mixture, making it even more flavorful when it’s baked.

The beauty of a strata lies in its versatility and ease of preparation. The layers of bread provide a wonderful base that absorbs the flavors of the eggs, milk, and cheese, while the fresh vegetables add a burst of color and nutrition. Mozzarella cheese melts beautifully, creating a creamy and gooey texture that complements the other ingredients perfectly.

This dish isn’t only delicious but also a great way to incorporate more vegetables into your meals.

Ingredients (Serves 4-6)

• 8 cups cubed day-old bread (preferably a rustic loaf)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 5 cups fresh spinach leaves
• 2 large tomatoes, sliced
• 2 cups shredded mozzarella cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the preheated oven for about 10 minutes, or until slightly crisp and golden. This helps the bread absorb the custard mixture better.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the fresh spinach, stirring until it wilts, then remove from heat.
3. Layer the Strata: Grease a 9×13-inch baking dish. Begin layering half of the toasted bread cubes in the bottom of the dish. Spread half of the sautéed spinach mixture over the bread, followed by half of the tomato slices and half of the mozzarella cheese. Repeat the layers with the remaining bread, spinach, tomatoes, and mozzarella.
4. Prepare the Custard: In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper. Pour this mixture evenly over the layered bread and vegetables in the baking dish. Press down gently to guarantee the bread absorbs the custard.
5. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight if possible. This allows the flavors to meld and the bread to soak up the custard.
6. Bake the Strata: Preheat the oven to 350°F (175°C) again. Remove the plastic wrap and sprinkle the grated Parmesan cheese over the top. Bake for 45-50 minutes, or until the strata is puffed and golden brown on top. Let it cool slightly before serving.

Extra Tips

For the best results, use a day-old bread that’s slightly stale as it will absorb the custard mixture better without becoming too soggy.

Feel free to add other ingredients like mushrooms or bell peppers to enhance the flavor and texture. If you’re short on time, you can bake the strata immediately without refrigerating, but allowing it to sit will yield a more flavorful result.

Always verify the egg custard is fully set by checking the center of the strata before serving. Enjoy your Mediterranean-inspired meal with a side salad or fresh fruit for a complete dining experience.