Description
Baked Mediterranean Pasta is a vibrant and satisfying vegetarian dish, perfect for any occasion. This easy-to-make casserole blends juicy cherry tomatoes, tender artichoke hearts, and savory kalamata olives with gooey mozzarella cheese and rotini pasta, creating a rich flavor that will delight everyone. Ideal for busy weeknights or as a crowd-pleaser at gatherings, this baked pasta dish is not only delicious but also versatile enough to pair beautifully with side salads or garlic bread. Enjoy it fresh from the oven or as leftovers that reheat perfectly!
Ingredients
Scale
- 1 lb rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 3 cups cherry tomatoes, halved
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (to taste)
- ¼ teaspoon ground black pepper (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 the oven to 375°F (190°C).
- Cook the 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 diced onion and minced garlic for 3–4 minutes.
- Add cherry tomatoes, Italian seasoning, salt, and pepper; cook for an additional 1–2 minutes.
- Combine sautéed veggies with cooked pasta along with artichokes and olives; mix gently.
- Transfer to a greased casserole dish and top with mozzarella balls.
- Bake for 20–25 minutes until cheese is melted and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg