Description
This Baked Mediterranean Pasta is a flavorful and hearty dish combining rotini pasta with a medley of Mediterranean ingredients such as artichoke hearts, kalamata olives, cherry tomatoes, and bocconcini cheese. Baked to perfection with a golden cheesy topping, this recipe offers a delightful blend of textures and tastes perfect for a family dinner or a gathering.
Ingredients
Dry Ingredients
- 1 lb. rotini pasta
Vegetables & Aromatics
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
Oils & Seasonings
- 1/4 cup olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Additional Ingredients
- 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)
Garnishes (Optional)
- 1 tablespoon fresh parsley, finely chopped
- Parmesan cheese, grated
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta later on.
- Cook the pasta: Bring a large pot of salted water to a boil over medium-high heat. Add rotini pasta and cook until al dente, about 6-8 minutes according to package directions. Drain the pasta 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 hot and sizzling, about 2 minutes. Add diced onion and minced garlic, cooking until tender and fragrant, approximately 3-4 minutes.
- Cook tomatoes and season: Add halved cherry tomatoes to the skillet, season with Italian seasoning, salt, and black pepper. Stir well and cook for 1-2 minutes until tomatoes soften slightly.
- Combine pasta with vegetables: Add the cooked pasta, drained artichoke hearts, and halved kalamata olives into the skillet. Toss everything well to evenly coat with the tomato mixture.
- Transfer to casserole dish: Move the pasta mixture into a 9×13-inch casserole dish and evenly top with halved bocconcini mozzarella balls.
- Bake the pasta: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown on top.
- Cool and garnish: Allow the baked pasta to cool for about 15 minutes before serving. Garnish with fresh chopped parsley and grated Parmesan cheese if desired, and then serve warm.
Notes
- For extra cheesy topping, add more bocconcini mozzarella before baking.
- You can substitute bocconcini with shredded mozzarella if preferred.
- Adjust salt and seasoning according to taste, especially if your olives are very salty.
- This dish pairs well with a light green salad for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
