Baked Mediterranean Pasta Recipe

Introduction

Baked Mediterranean Pasta is a vibrant and satisfying dish bursting with fresh flavors like cherry tomatoes, olives, and artichokes. Topped with melted mozzarella, it’s perfect for a comforting weeknight dinner or a crowd-pleasing meal. Simple to prepare yet full of Mediterranean charm, this pasta bake will quickly become a favorite.

Ingredients

• 1 lb. rotini pasta
• 1/4 cup olive oil
• 1 medium onion, diced
• 1 tablespoon garlic, minced
• 3 cups cherry tomatoes, halved
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/4 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 serving)
• Parmesan cheese, grated (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Bring a large pot of salted water to a boil over medium-high heat. Add rotini pasta and cook until al dente, following package directions (usually 6-8 minutes). Drain the pasta well and set aside in the pot.
3. Step 3: While the pasta cooks, heat olive oil in a large skillet over medium-high heat until the oil sizzles, about 2 minutes. Add diced onion and minced garlic, cooking until tender, around 3-4 minutes.
4. Step 4: Stir in cherry tomatoes and season with Italian seasoning, salt, and black pepper. Cook for 1-2 minutes until the tomatoes soften slightly.
5. Step 5: Add the cooked pasta, artichoke hearts, and kalamata olives to the skillet. Toss everything together well to coat evenly with the tomato mixture.
6. Step 6: Transfer the pasta mixture into a 9×13-inch casserole pan. Evenly arrange the halved bocconcini (mozzarella balls) on top.
7. Step 7: Bake in the preheated oven for 20-25 minutes, until the cheese is melted and golden brown on top.
8. Step 8: Remove from the oven and let it cool for 15 minutes. Garnish with fresh parsley and serve with grated Parmesan cheese if you like.

Tips & Variations

• For a vegan version, substitute bocconcini with vegan mozzarella or crumble in some tofu.
• Add roasted red peppers or sun-dried tomatoes for extra depth of flavor.
• Use penne or fusilli if rotini isn’t available; any tubular pasta works well.
• Top with extra mozzarella or Parmesan before baking for a richer, cheesier crust.

Storage

Store leftover baked pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the cheese from drying out, cover with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the pasta bake a few hours before baking. Keep it covered in the fridge and bake just before serving.

What if I don’t have bocconcini mozzarella?

You can substitute with shredded mozzarella or fresh mozzarella sliced into chunks. If unavailable, a mild cheese like provolone also works well.

Baked Mediterranean Pasta Recipe

Print Recipe

★★★★★

5 from 127 reviews

This Baked Mediterranean Pasta combines al dente rotini pasta with vibrant cherry tomatoes, savory artichoke hearts, and tangy kalamata olives, all baked under a blanket of melted bocconcini cheese. Infused with Italian seasoning and garlic, this dish is a delightful and hearty Mediterranean-inspired meal perfect for family dinners or entertaining guests.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb. rotini pasta
• 1 medium onion, diced
• 1 tablespoon garlic, minced
• 3 cups cherry tomatoes, halved
• 1 (12 oz.) can artichoke hearts, drained and cut into bite-sized pieces
• 1 cup pitted kalamata olives, halved

Seasonings and Cheese

• 1/4 cup olive oil
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)
• 200 grams bocconcini (mozzarella balls), halved
• 1 tablespoon fresh parsley, finely chopped (optional, for serving)
• Parmesan cheese, grated (optional, for serving)

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to warm up while you prepare the pasta and sauce.
2. Cook the pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook until al dente, typically 6-8 minutes, then drain well and return to the pot.
3. Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the diced onion and minced garlic, cooking for 3-4 minutes until tender and fragrant.
4. Add tomatoes and seasoning: Toss in the halved cherry tomatoes, then season the mixture with Italian seasoning, salt, and pepper. Stir well and let the tomatoes soften slightly for 1-2 minutes.
5. Combine pasta and vegetables: Add the cooked pasta, artichoke hearts, and kalamata olives into the skillet. Toss thoroughly to coat all ingredients with the flavorful sauce.
6. Assemble in casserole dish: Transfer the pasta mixture into a 9×13-inch casserole pan, spreading evenly. Top the dish with halved bocconcini cheese balls.
7. Bake the pasta: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese has melted and turns golden brown.
8. Finish and serve: Remove from oven and let cool for 15 minutes. Garnish with fresh chopped parsley and freshly grated Parmesan cheese if desired, then serve warm.

Notes

• You can substitute bocconcini with fresh mozzarella balls or shredded mozzarella if preferred.
• Adjust the salt and pepper to suit your taste preferences.
• Adding a pinch of red pepper flakes during sautéing can add a nice subtle heat.
• This dish pairs well with a crisp green salad and crusty bread.
• For a vegan version, use vegan cheese alternatives and omit Parmesan garnish.

Keywords: baked pasta, Mediterranean pasta, rotini pasta recipe, vegetarian pasta bake, tomato pasta bake