Description
This Baked Mediterranean Pasta is a vibrant and flavorful dish featuring rotini pasta tossed with olive oil, sautéed onions and garlic, juicy cherry tomatoes, artichoke hearts, and kalamata olives. Topped with creamy bocconcini mozzarella and baked to golden perfection, it’s a perfect hearty meal for family dinners or entertaining guests. The combination of fresh ingredients and Mediterranean flavors creates a comforting one-dish pasta bake that’s both satisfying and easy to prepare.
Ingredients
Pasta
- 1 lb. rotini pasta
Sauce and Vegetables
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 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 ensure it’s hot and ready for baking the pasta later.
- 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 according to package directions. Drain well and set aside in the pot.
- Sauté Aromatics: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat until it starts to sizzle, about 2 minutes. Add the diced onion and minced garlic, cooking until tender and fragrant, around 3-4 minutes.
- Add Tomatoes and Season: Stir in the halved cherry tomatoes, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes until the tomatoes begin to soften slightly, releasing their juices to form a light sauce.
- Toss Pasta with Vegetables: Add the cooked pasta, drained artichoke hearts, and kalamata olives to the skillet. Toss everything well to combine and coat the pasta evenly with the tomato mixture.
- Assemble and Bake: Transfer the pasta mixture into a 9×13-inch casserole dish. Evenly distribute the halved bocconcini mozzarella balls on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown on top.
- Serve: Remove from the oven and let the baked pasta cool for about 15 minutes to allow flavors to settle. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired, before serving.
Notes
- For extra cheesiness, add more bocconcini on top before baking.
- Use gluten-free rotini pasta to make this recipe gluten free.
- You can substitute cherry tomatoes with grape tomatoes or diced plum tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Adding fresh basil or oregano can enhance the Mediterranean flavor even more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
