Baked Mediterranean Pasta
This Baked Mediterranean Pasta is a hearty and colorful vegetarian dish featuring al dente rotini tossed with juicy cherry tomatoes, tender artichoke hearts, briny kalamata olives, and creamy mozzarella. It’s a comforting baked pasta casserole that’s both easy to prepare and full of bright Mediterranean flavors—perfect for weeknights or casual entertaining.
Servings: 8
Calories: 373kcal
Ingredients
- 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
- 200 grams bocconcini mozzarella balls, halved (or more, for extra cheesy topping)
- 1 tablespoon fresh parsley finely chopped (optional, for garnish)
- Grated Parmesan cheese optional, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook rotini until al dente, about 6–8 minutes. Drain and return to the pot.
- In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; sauté for 3–4 minutes until softened.
- Stir in cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1–2 minutes until the tomatoes begin to soften.
- Add the sautéed vegetables, artichoke hearts, and olives to the cooked pasta. Toss to combine evenly.
- Transfer the pasta mixture to a 9×13-inch casserole dish. Top with halved mozzarella balls.
- Bake for 20–25 minutes, or until the cheese is melted and golden.
- Let cool for 15 minutes before serving. Garnish with chopped parsley and grated Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions wrapped in foil or in containers for up to 3 months.
To reheat from frozen, thaw in the fridge overnight and bake at 375°F for about 20 minutes until warmed through.