Name: Baked Mediterranean Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
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)

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Introduction

This Baked Mediterranean Pasta is a vibrant and flavorful dish that combines tender rotini with juicy cherry tomatoes, briny olives, and creamy mozzarella. It’s perfect for a cozy dinner and brings a taste of the Mediterranean right to your table.

A white rectangular dish filled with layered baked pasta. The bottom layer consists of golden baked rotini pasta mixed with melted white cheese. On top, there are scattered pieces of cooked red cherry tomatoes, black olives, and green herbs. The cheese is bubbly and slightly browned in spots, covering parts of the colorful pasta and vegetables. The dish has a textured, inviting look with a mix of creamy white, red, black, and green colors. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: 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, following the package directions. Drain the pasta well and return it to the pot.
Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until hot and sizzling, about 2 minutes. Add the diced onion and minced garlic, cooking until tender and fragrant, about 3-4 minutes.
Step 4: Add the halved cherry tomatoes to the skillet. Season with Italian seasoning, salt, and black pepper. Stir well and cook for 1-2 minutes until the tomatoes start to soften.
Step 5: Add the cooked pasta, artichoke hearts, and kalamata olives to the skillet. Toss everything gently to coat the pasta evenly with the tomato mixture.
Step 6: Transfer the pasta mixture into a 9×13-inch casserole dish. Arrange the halved bocconcini mozzarella balls evenly on top.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown on top.
Step 8: Remove from the oven and let the pasta cool for about 15 minutes. Garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Tips & Variations

For extra flavor, add a splash of white wine to the tomato mixture while cooking.
Swap kalamata olives for green olives or capers for a different briny bite.
Add cooked chicken or sausage to make this dish heartier.
Use fresh mozzarella instead of bocconcini if you prefer a softer, creamier texture.
Sprinkle red pepper flakes before baking for a subtle kick of heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of water before reheating helps keep the pasta moist.

How to Serve

A white rectangular baking dish filled with a baked pasta dish consisting of spiral rotini pasta, topped with melted white cheese in uneven patches. The pasta is mixed with black olives, halved cherry tomatoes, and small green herb leaves scattered across the surface. The colors are mostly golden yellow from the pasta, white from the melted cheese, deep black from the olives, and bright red from the tomatoes. The dish looks rustic with a slightly browned texture on the pasta edges, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the pasta and toppings in the casserole dish and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use a different type of pasta?

Absolutely! Any short pasta like penne, fusilli, or farfalle works well in this recipe. Just adjust the cooking time accordingly based on the pasta type.