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Baked Mediterranean Pasta Recipe

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★★★★★

4.9 from 67 reviews

This Baked Mediterranean Pasta is a vibrant and flavorful dish combining al dente rotini pasta with juicy cherry tomatoes, tender artichoke hearts, briny kalamata olives, and creamy bocconcini cheese. Baked to perfection with Italian seasoning and topped with melted mozzarella, it offers a comforting yet fresh Mediterranean-inspired meal perfect for family dinners or entertaining guests.

Ingredients

Scale

Pasta

  • 1 lb. rotini pasta

Sauce and Vegetables

  • 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

Cheese & Garnish

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pasta later.
  2. 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, which means the pasta is fully cooked but still firm to the bite, following package directions for about 6-8 minutes. Drain the pasta well and return it to the pot to keep warm.
  3. Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once the oil is hot and sizzling, add the diced onion and minced garlic. Cook them together until they become tender and translucent, about 3 to 4 minutes, stirring occasionally to avoid browning.
  4. Cook Tomatoes and Season: Add the halved cherry tomatoes to the skillet. Season the mixture with Italian seasoning, salt, and black pepper. Stir everything well and cook for another 1 to 2 minutes so the tomatoes soften slightly and release some of their juices.
  5. Combine Ingredients: To the skillet, add the cooked pasta, artichoke hearts, and kalamata olives. Toss everything gently but thoroughly so the pasta is well coated with the tomato and olive mixture.
  6. Assemble in Baking Dish: Transfer the combined pasta mixture into a 9×13-inch casserole dish. Evenly distribute the halved bocconcini (mozzarella balls) on top of the pasta for a cheesy topping.
  7. Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes or until the mozzarella is melted, bubbly, and beginning to turn golden brown on top.
  8. Cool and Serve: Remove the dish from the oven and let it cool for about 15 minutes to allow the flavors to settle. Garnish with freshly chopped parsley and freshly grated Parmesan cheese if desired before serving.

Notes

  • Use fresh bocconcini for the creamiest cheese texture, but mozzarella balls or shredded mozzarella work as alternatives.
  • Feel free to add a pinch of red pepper flakes with the Italian seasoning for a bit of heat.
  • This dish pairs well with a crisp green salad or garlic bread for a complete Mediterranean-inspired meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Mediterranean pasta, baked pasta, rotini pasta, artichoke hearts, kalamata olives, bocconcini, cheesy pasta bake

Find it online: https://dailysimplerecipe.com/baked-mediterranean-pasta-recipe/