Description
Baked Mediterranean Pasta is a vibrant and delicious dish that showcases the best of fresh ingredients and robust flavors. This easy vegetarian casserole combines rotini pasta with juicy cherry tomatoes, tender artichokes, savory kalamata olives, and gooey mozzarella cheese for a delightful meal that’s perfect for busy weeknights or special gatherings. With its colorful presentation and satisfying taste, this baked pasta dish will impress family and friends alike. It’s not just a meal—it’s an experience that brings the essence of the Mediterranean to your table.
Ingredients
Scale
- 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 the oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente; drain and return to pot.
- In a skillet, heat olive oil over medium-high heat, add onions and garlic, sauté until tender.
- Stir in cherry tomatoes and seasonings; cook until softened.
- Combine sautéed vegetables with cooked pasta, artichokes, and olives; mix well.
- Transfer to a greased casserole dish, top with mozzarella.
- Bake for 20–25 minutes until cheese is melted and golden brown.
- Cool for 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg