Description
Baked Mediterranean Pasta is a vibrant and satisfying dish that brings together the rich flavors of the Mediterranean in a wholesome vegetarian meal. Featuring juicy cherry tomatoes, tender artichoke hearts, savory olives, and gooey mozzarella cheese, this baked pasta casserole is not only easy to whip up but also perfect for busy weeknights or as a crowd-pleasing option at gatherings. With its comforting texture and delightful taste, it’s sure to become a favorite at 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 chopped
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved
Instructions
- Preheat your oven to 375°F (190°C).
- Cook rotini pasta in salted boiling water until al dente (about 6–8 minutes). Drain and return to the pot.
- In a skillet, heat olive oil over medium-high heat. Sauté onion and garlic until tender (3–4 minutes).
- Add cherry tomatoes, Italian seasoning, salt, and pepper; cook for an additional 1–2 minutes.
- Combine sautéed vegetables with pasta, artichokes, and olives; toss well.
- Transfer the mixture to a greased casserole dish and top with mozzarella balls.
- Bake for 20–25 minutes until cheese is melted and golden brown.
- Let cool for 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg