Description
Baked Mediterranean Pasta is a vibrant and satisfying dish that brings the sunny flavors of the Mediterranean to your dinner table. This comforting vegetarian pasta bake combines juicy cherry tomatoes, tangy olives, and gooey mozzarella cheese for a delightful culinary experience. Perfect for weeknight dinners or impressing guests at gatherings, this recipe is not only easy to prepare but also make-ahead friendly, making it a must-try for busy home cooks. With a cooking time of just 40 minutes, you can enjoy a hearty meal without spending hours in the kitchen.
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 oven to 375°F (190°C).
- Cook rotini pasta in salted water until al dente (6–8 minutes), then drain.
- In a skillet, heat olive oil over medium-high heat. Sauté onion and garlic for 3–4 minutes until tender.
- Add cherry tomatoes, Italian seasoning, salt, and pepper; cook for an additional 2 minutes.
- Combine sautéed veggies with artichokes and olives in the pot with pasta; toss gently.
- Transfer mixture to a greased casserole dish and top with mozzarella.
- Bake for 20–25 minutes until cheese is melted and golden brown.
- Let cool for 15 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg