Description
This Baked Mediterranean Pasta is a vibrant, flavorful dish featuring rotini pasta tossed with sautéed cherry tomatoes, artichoke hearts, kalamata olives, and mozzarella cheese, all baked to perfection. It’s a hearty, cheesy meal perfect for weeknight dinners or casual gatherings, showcasing classic Mediterranean ingredients and easy preparation.
Ingredients
Scale
For the Pasta:
- 12 ounces (340 grams) rotini pasta
For the Sauce and Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 can (14 ounces/400 grams) artichoke hearts, drained and quartered
- 1 cup kalamata olives, pitted and halved
For Topping and Garnish:
- 1 cup bocconcini (small mozzarella balls) or 1 cup grated mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s 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. Then drain the pasta and set it aside.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, approximately 3-4 minutes. Add the minced garlic and cook for another 1 minute to release its aroma.
- Cook Tomatoes and Season: Stir in the halved cherry tomatoes, Italian seasoning, salt, and freshly ground black pepper. Cook the mixture until the tomatoes begin to soften, around 3-4 minutes.
- Add Artichokes and Olives: Mix in the drained, quartered artichoke hearts and the halved kalamata olives. Cook everything together for an additional 2 minutes to heat through.
- Combine Pasta and Vegetables: Add the sautéed vegetable mixture to the cooked pasta and toss well to combine. Transfer this mixture evenly into a 9×13-inch (23×33 cm) baking dish.
- Add Cheese Topping: Evenly sprinkle the bocconcini or grated mozzarella cheese over the pasta and vegetables in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly. For a golden, slightly crispy top, broil the dish for an additional 2-3 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley for a fresh and colorful finish before serving.
Notes
- Use bocconcini for a creamier texture or grated mozzarella for a classic cheesy top.
- You can substitute rotini with penne or fusilli pasta depending on preference.
- For added protein, consider adding cooked chicken or chickpeas into the vegetable mix before baking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Adjust salt carefully due to the saltiness of kalamata olives.
