Description
This Baked Mediterranean Pasta is a flavorful and comforting dish featuring al dente rotini tossed with sautéed onions, garlic, cherry tomatoes, artichoke hearts, and kalamata olives. Topped with mozzarella cheese and baked until bubbly and golden, it’s a perfect family meal with vibrant Mediterranean flavors.
Ingredients
Scale
Pasta and Cheese
- 12 ounces (340 grams) rotini pasta
- 1 cup bocconcini (small mozzarella balls) or 1 cup grated mozzarella cheese
Vegetables and Seasoning
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 can (14 ounces/400 grams) artichoke hearts, drained and quartered
- 1 cup kalamata olives, pitted and halved
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the assembled pasta dish.
- Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook until al dente, about 6-8 minutes. Drain and set aside to cool slightly.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent, approximately 3-4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Cook Tomatoes and Season: Stir in the halved cherry tomatoes, Italian seasoning, salt, and freshly ground black pepper. Cook the mixture until tomatoes start to soften, about 3-4 minutes, releasing their juices and flavors.
- Add Artichokes and Olives: Add the drained and quartered artichoke hearts along with the pitted and halved kalamata olives. Cook for another 2 minutes to warm through and let flavors meld.
- Combine and Transfer: Combine the vegetable mixture with the cooked rotini pasta, tossing thoroughly to evenly distribute ingredients. Transfer this mixture into a 9×13-inch (23×33 cm) baking dish.
- Add Cheese: Evenly sprinkle the bocconcini or grated mozzarella cheese over the top of the pasta mixture in the baking dish.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. For a golden and slightly crisp top, switch to broil for 2-3 minutes at the end.
- Garnish and Serve: Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh, herbal note.
Notes
- You can substitute bocconcini with grated mozzarella or other melty cheese like provolone or fontina for variation.
- For a gluten-free version, use gluten-free rotini pasta.
- The dish can be prepared ahead and baked just before serving for convenience.
- To enhance flavor, add a splash of white wine while sautéing the tomatoes.
- Use fresh herbs like basil or oregano in addition to or instead of Italian seasoning for extra freshness.
