Baked Mediterranean Pasta
This Baked Mediterranean Pasta is a colorful, satisfying vegetarian casserole bursting with Mediterranean flavors. Juicy cherry tomatoes, savory olives, tender artichoke hearts, and creamy mozzarella create a comforting and delicious dish that's easy to prepare—perfect for weeknight dinners or potluck gatherings.
Servings: 8
Calories: 373kcal
Ingredients
- 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
- ½ teaspoon salt or to taste
- ¼ 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 garnish)
- Grated Parmesan cheese optional, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the rotini until al dente, about 6–8 minutes. Drain and return to the pot.
- In a large skillet, heat olive oil over medium-high heat for about 2 minutes. Add onion and garlic and sauté for 3–4 minutes until tender.
- Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1–2 minutes until slightly softened.
- Add the sautéed vegetables, artichoke hearts, and olives to the cooked pasta. Toss to combine.
- Transfer the mixture to a 9×13-inch casserole dish. Top evenly with halved mozzarella balls.
- Bake for 20–25 minutes, or until the cheese is melted and golden brown on top.
- Let cool for 15 minutes before serving. Garnish with chopped parsley and grated Parmesan if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Wrap individual portions in foil or containers and freeze for up to 3 months.
To reheat, thaw overnight in the fridge and warm in a 375°F oven for 20 minutes.