Description
Baked Mediterranean Pasta is a delightful and vibrant dish that combines the rich flavors of Mediterranean cuisine into a comforting casserole. Packed with juicy cherry tomatoes, tender artichoke hearts, savory kalamata olives, and gooey mozzarella cheese, this vegetarian meal is perfect for busy weeknights or festive gatherings. Easy to prepare and customizable, it ensures that every bite is bursting with flavor. Serve it alongside a fresh salad or warm garlic bread for a complete dining experience that will impress family and friends alike.
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
- 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
Instructions
- Preheat oven to 375°F (190°C).
- Cook rotini in salted boiling water until al dente (6–8 minutes). Drain and return to pot.
- In a skillet, heat olive oil over medium-high heat; sauté onion and garlic until tender.
- Add cherry tomatoes, Italian seasoning, salt, and pepper; cook for another 1–2 minutes.
- Combine sautéed veggies with pasta, artichoke hearts, and olives; toss well.
- Transfer mixture to a greased casserole dish and top with mozzarella balls.
- Bake for 20–25 minutes until cheese is melted and golden brown.
- Allow cooling for about 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: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg