Description
This Baked Mediterranean Pasta recipe offers a deliciously fresh and comforting meal featuring rotini pasta tossed with sautéed onions, garlic, cherry tomatoes, artichoke hearts, and kalamata olives, all baked with mozzarella cheese until golden and melty. It’s perfect for a vibrant vegetarian dinner that’s easy to prepare and full of Mediterranean flavors.
Ingredients
Scale
Pasta and Vegetables
- 1 lb. rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 (12 oz.) can artichoke hearts, drained and cut into bite-sized pieces
- 1 cup pitted kalamata olives, halved
Cheese and Garnish
- 200 grams bocconcini (mozzarella balls), halved (or more for extra cheesy topping)
- 1 tablespoon fresh parsley, finely chopped (optional, for serving)
- Parmesan cheese, grated (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the pasta dish until the cheese is golden and bubbly.
- Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook until al dente, about 6-8 minutes per the package instructions. Drain thoroughly and set aside in the pot.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium-high heat until sizzling. Add diced onion and minced garlic, cooking for 3-4 minutes until they become tender and fragrant.
- Cook Tomatoes and Season: Add halved cherry tomatoes to the skillet along with Italian seasoning, salt, and black pepper. Stir and cook for 1-2 minutes until the tomatoes soften slightly, releasing their juices.
- Combine Ingredients: Add the cooked pasta, drained artichoke hearts, and halved kalamata olives to the skillet. Toss everything together well to evenly coat the pasta with the flavorful mixture.
- Transfer to Baking Dish: Pour the pasta mixture into a 9×13-inch casserole pan, spreading it evenly. Arrange halved bocconcini mozzarella balls over the top for a cheesy layer.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese has melted and turned golden brown on top.
- Cool and Garnish: Allow the dish to cool for about 15 minutes. Sprinkle with fresh parsley and grated Parmesan cheese if desired, then serve warm.
Notes
- You can substitute bocconcini with shredded mozzarella if preferred.
- For a spicier version, add red pepper flakes when sautéing garlic and onions.
- If you want extra cheesy topping, use more mozzarella on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use gluten-free pasta if you want to make this recipe gluten free.
