Mediterranean Baked Pasta with Shrimp and Feta

Name: Mediterranean Baked Pasta with Shrimp and Feta
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) penne pasta; 1 lb (450 g) large shrimp (21–25 count), peeled, deveined, patted dry; 8 oz (225 g) crumbled feta cheese, divided into two 4-oz portions; 28 oz (800 ml) canned crushed tomatoes; 10 oz (280 g) fresh tomatoes, diced (about 2 medium tomatoes); 1 cup (130 g) pitted kalamata olives, halved; 4 cloves (20 g) garlic cloves, minced; 1 small (115 g) small yellow onion, finely diced; 3 tablespoons (45 ml) extra virgin olive oil; ½ cup (120 ml) dry white wine; ¼ teaspoon (½ g) red pepper flakes; 1 teaspoon (3 g) dried oregano; 1 tablespoon (15 g) salt, for pasta water, plus more to taste; black pepper, freshly ground, to taste; ¼ cup (10 g) fresh basil, roughly chopped; 1 whole (100 g) lemon, zest and juice

From the MyKitchenBank Kitchen

A bright, one-dish Mediterranean pasta baked with large shrimp, kalamata olives, and tomatoes, then finished with crumbled feta cheese and fresh basil. The shrimp cook gently in the oven while the pasta absorbs all the flavors from a garlic-and-wine sauce. Ready in under an hour.

Prep: 10 min
Cook: 42 min
Wait: 5 min
Total: 57 min
Makes: One 9×13-inch (23×33 cm) baking dish; about 1.5 cups per serving

Save to My Kitchen Jump to recipe

Ingredients

4 servings

12 oz (340 g) penne pasta
1 lb (450 g) large shrimp (21–25 count), peeled, deveined, patted dry
8 oz (225 g) crumbled feta cheese, divided into two 4-oz portions
28 oz (800 ml) canned crushed tomatoes
10 oz (280 g) fresh tomatoes, diced (about 2 medium tomatoes)
1 cup (130 g) pitted kalamata olives, halved
4 cloves (20 g) garlic cloves, minced
1 small (115 g) small yellow onion, finely diced
3 tablespoons (45 ml) extra virgin olive oil
½ cup (120 ml) dry white wine
¼ teaspoon (0.5 g) red pepper flakes
1 teaspoon (3 g) dried oregano
1 tablespoon (15 g) salt, for pasta water, plus more to taste
black pepper, freshly ground, to taste
¼ cup (10 g) fresh basil, roughly chopped
1 whole (100 g) lemon, zest and juice

Equipment (5)

Large pot for boiling pasta
Large skillet or 12-inch sauté pan
Colander
9×13-inch (23×33 cm) baking dish
Chef's knife and cutting board

Steps

Before you start

Preheat your oven to 400°F (200°C)
Pat the shrimp dry with paper towels to help them cook evenly and caramelize slightly
Read the full recipe so you understand the timing and can prep while the pasta cooks

1
Cook pasta until just underdone
- Bring a large pot of salted water (at least 2 quarts) to a rolling boil over high heat.
- Add the penne and cook for 2 minutes less than the package directions (usually 6–8 minutes, so 6 minutes total).
- The pasta should still be slightly firm in the center when bitten.
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: Pasta is firm in the center when you bite a test piece (not soft)
Tip: Undercooking the pasta is critical—it will continue softening in the oven and will become mushy if you cook it fully now
2
Sauté onion and garlic
- In a large skillet, heat the olive oil over medium heat.
- Once shimmering, add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more, stirring frequently, until very fragrant.
- Do not brown the garlic.
+ Show details− Hide details
Ready when: Onion is soft and translucent; garlic is fragrant but still pale
Tip: Browning garlic will make it bitter and overpower the dish—keep the heat at medium and watch it closely
3
Deglaze and add tomatoes
- Pour the dry white wine into the skillet and stir, scraping the bottom with a wooden spoon to release any browned bits.
- Let the wine reduce for 2 minutes.
- Add the canned crushed tomatoes, fresh diced tomatoes, kalamata olives, red pepper flakes, and dried oregano.
- Stir well to combine.
- Taste and season with more salt and black pepper as needed.
- Simmer gently, uncovered, for 2 minutes to allow the flavors to meld.
+ Show details− Hide details
Ready when: Sauce is heated through and flavors are melded; oil glistens on the surface
Tip: Taste for salt and seasoning now—it's easier to adjust before everything goes in the baking dish
4
Combine pasta with sauce
- Remove the skillet from heat.
- Add the drained penne to the sauce and toss gently with a wooden spoon until the pasta is evenly coated, about 1–2 minutes.
- Reserve about 2 tablespoons (30 ml) of the sauce mixture to drizzle on top of the assembled baking dish.
+ Show details− Hide details
Ready when: Every piece of pasta is lightly coated with sauce
Tip: Toss gently to avoid breaking the pasta; this is not a vigorous toss like a salad
5
Transfer to baking dish and layer ingredients
- Pour the pasta-sauce mixture into a 9×13-inch (23×33 cm) baking dish and spread it into an even layer.
- Nestle the prepared shrimp into the pasta, spacing them out evenly across the dish so they cook through.
- Sprinkle the first 4 oz (115 g) portion of crumbled feta cheese evenly over the top.
- Drizzle with the reserved sauce.
+ Show details− Hide details
Ready when: Shrimp are evenly spaced; feta is distributed; dish is ready for the oven
Tip: Don't fully bury the shrimp under cheese or sauce—they need direct contact with the oven heat to cook through and caramelize slightly
6
Bake until shrimp are opaqueOven 400°F / 205°C
- Place the baking dish, uncovered, in the preheated 400°F (200°C) oven.
- Bake for 18–22 minutes, until the shrimp are opaque, firm, and cooked through (internal temperature 145°F / 63°C).
- The shrimp will curl into a tight C-shape when fully cooked.
- Some liquid from the sauce will be absorbed by the pasta, and the edges may bubble slightly.
+ Show details− Hide details
Ready when: Shrimp are completely opaque and curled; internal temperature is 145°F (63°C); no gray or translucent areas remain
Tip: Start checking at 18 minutes—overcooked shrimp become rubbery. It's better to pull them out 1 minute early than 1 minute late
7
Finish with fresh feta and basil
- Remove the baking dish from the oven and let it rest, undisturbed, for 3–5 minutes.
- This allows the sauce to set slightly and flavors to settle.
- Scatter the remaining 4 oz (115 g) of crumbled feta cheese over the top and sprinkle generously with the fresh basil.
- Drizzle with the lemon juice and scatter the lemon zest over everything.
+ Show details− Hide details
Ready when: Feta is scattered on top; basil is visible and aromatic; lemon zest glistens
Tip: Adding feta after baking keeps it from completely melting into the sauce, preserving creamy pockets of tangy cheese. Fresh basil loses its bright flavor if baked, so always add it at the end

Good to know

Tips

Undercooking the pasta in Step 1 is non-negotiable. It will finish cooking in the oven as it absorbs liquid from the sauce. If you cook it to al dente now, it will become soft and mushy after baking.
Pat the shrimp very dry with paper towels before adding to the baking dish. Moisture on the surface prevents them from caramelizing and causes them to steam instead of cook evenly.
Keep some feta cheese and the fresh basil for the finish (Step 7). Heat-resistant toppings added at the beginning will melt or darken; adding them at the end provides bright, creamy bites and fresh herbal notes.
For a spicier dish, increase the red pepper flakes to ½ teaspoon (1 g) and add a pinch of cayenne pepper. For a less spicy version, omit the red pepper flakes entirely or use just a tiny pinch.

Make ahead

Prepare the sauce (Steps 2–3) up to 1 day ahead and refrigerate. Bring to room temperature before combining with pasta and assembling the baking dish. Alternatively, assemble the entire baking dish (Steps 1–5) up to 4 hours ahead, cover tightly with plastic wrap or foil, and refrigerate. If baking from cold, add 3–5 minutes to the baking time and check the shrimp at 20 minutes.

Storage & reheating

Room temperature: Leftovers are not safe to leave out more than 2 hours. Refrigerator: Store covered in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10–15 minutes, covered, or in a skillet over medium-low heat with a splash of water or white wine. Do not reheat to steaming-hot temperatures or the shrimp will toughen. Freezer: Cool completely and freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as described above.

Substitutions

crumbled feta cheese → ricotta salata, crumbled goat cheese, or halloumi cheese, crumbled. Ricotta salata is slightly less salty and sharper; goat cheese is more tangy and creamy; halloumi is firmer and mellower. All provide a similar tangy, creamy bite.
pitted kalamata olives → Castelvetrano olives, green Sicilian olives, or sun-dried tomatoes. Castelvetrano olives are buttery and less briny; green olives are milder and fresher; sun-dried tomatoes add sweetness and chewy texture.
large shrimp (21–25 count) → large sea scallops (halved if very large), firm white fish (cod or halibut, cut into 1-inch cubes), or chicken breast (cut into 1-inch cubes). Scallops and fish: bake for 12–15 minutes. Chicken: bake for 25–30 minutes until internal temperature reaches 165°F (74°C). Use a meat thermometer to check chicken.
dry white wine → chicken broth, dry vermouth, or omit and use 2 tablespoons of lemon juice or vinegar plus 2 tablespoons of water. Broth adds richness and depth; vermouth adds herbal botanicals; lemon juice adds brightness and acidity without alcohol.