Spicy Baked Pasta with Olives

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Spicy Baked Pasta with Olives

Spicy Baked Pasta with Olives

Created for the Bell Pepper Cocotte

Recipe provided by love & olive oil

Spicy puttanesca meets melty lasagna in this crowd-pleasing pasta dish. With just enough spice from the red pepper flakes, and a salty kick from the Kalamata olives, this pasta combines the best Italian flavors into one dish.


  • 8 ounces pasta, such as penne, ziti or casarecce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 (14-ounce) can diced tomatoes
  • 1/4 cup chopped pitted Kalamata olives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Salt and pepper to taste
  • 1 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese


Preheat oven to 375 F.

Bring a large pot of salted water to a boil. Add pasta and cook until just barely al dente. Drain.

Meanwhile, heat olive oil in the Bell Pepper Cocotte over medium-low heat. Add garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add tomatoes and reduce heat to low. Simmer, stirring occasionally, 5 to 10 minutes or until slightly thickened. Add olives and herbs. Season to taste with salt and pepper.

Fold in pasta and about 3/4 cup of the mozzarella cheese. Top with remaining 1/4 cup mozzarella and Parmesan cheese. Bake 15 minutes or until cheese on top is melted and bubbly. Serve warm.

Created For
Specialty Cocotte
Main Ingredient
Cooking Time
Under 1 hr.
Serving Size
2 - 4