Baked Mediterranean Pasta Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 375°F (190°C) to warm up while you prepare the pasta and sauce.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/baked-mediterranean-pasta-recipe/
