Description
Baked Mediterranean Pasta is a delightful dish that brings together the vibrant flavors of the Mediterranean in one comforting casserole. This recipe features rotini pasta mixed with juicy cherry tomatoes, artichoke hearts, kalamata olives, and creamy mozzarella, all baked to perfection. Perfect for busy weeknights or festive gatherings, this vegetarian pasta bake is not only easy to prepare but also impressive enough to serve at dinner parties. With its rich textures and bold tastes, Baked Mediterranean Pasta is sure to become a family favorite.
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 your oven to 375°F (190°C).
- Cook the rotini pasta in a large pot of salted boiling water until al dente (6–8 minutes). Drain and return to the pot.
- In a skillet, heat olive oil over medium-high heat. Sauté the diced onion and minced garlic for 3–4 minutes until tender.
- Add cherry tomatoes along with Italian seasoning, salt, and pepper; cook for an additional 1–2 minutes until slightly softened.
- Combine sautéed vegetables with the cooked pasta, artichoke hearts, and kalamata olives.
- Transfer the mixture to a greased casserole dish and top with halved 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: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg