If you are craving a dish that brings the bold, sun-drenched flavors of southern Europe right into your kitchen, you have to try this Baked Mediterranean Pasta Recipe. It’s a vibrant, comforting casserole that combines perfectly cooked rotini, tangy artichokes, briny kalamata olives, sweet cherry tomatoes, and luscious melted mozzarella. Every bite bursts with fresh herbs and savory goodness, making it a guaranteed crowd-pleaser whether for a casual family dinner or a festive gathering with friends. This recipe balances simplicity with a rich medley of textures and tastes that will leave you feeling warm, happy, and satisfied.
Ingredients You’ll Need
Gathering your ingredients is an exciting first step because they are all straightforward but essential to capture that authentic Mediterranean charm. Each component plays a key role—whether adding texture, color, or vibrant flavor—to make this dish truly shine.
- 12 ounces rotini pasta: The perfect spiral shape that holds sauce and cheese beautifully.
- 2 tablespoons olive oil: Adds a fruity, smooth richness that’s classic in Mediterranean cooking.
- 1 medium onion, diced: Builds a sweet and savory base.
- 3 cloves garlic, minced: Brings aromatic depth and a touch of bite.
- 2 cups cherry tomatoes, halved: Sweet and juicy, they brighten the dish with bursts of freshness.
- 1 teaspoon Italian seasoning: A fragrant blend that ties the flavors together.
- Salt and freshly ground black pepper, to taste: Essential for balancing and enhancing.
- 1 can (14 ounces) artichoke hearts, drained and quartered: Tender and subtly tangy, adding a unique Mediterranean twist.
- 1 cup kalamata olives, pitted and halved: Bold and briny, they provide a distinctive punch.
- 1 cup bocconcini or grated mozzarella cheese: Melts into gooey, creamy perfection.
- Fresh parsley, chopped (optional): Adds a pop of color and fresh herbal brightness at the end.
How to Make Baked Mediterranean Pasta Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C) to get it ready for baking. Next, bring a large pot of salted water to a boil and toss in the rotini pasta. Cook it just until al dente, about 6 to 8 minutes, so it remains firm and perfectly textured when baked later. Once cooked, drain the pasta and set it aside to cool slightly.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium-high heat and add the diced onion. Sauté until it becomes translucent and soft, which will take around 3 to 4 minutes. Then, stir in the minced garlic and cook for just one more minute so that it releases its wonderful aroma but doesn’t brown or burn.
Step 3: Build the Vegetable Base
Add the halved cherry tomatoes to the skillet, followed by the Italian seasoning, salt, and pepper. Let the tomatoes cook down for about 3 to 4 minutes until they start to soften, creating a natural sauce that’s bursting with bright, fresh flavor.
Step 4: Add Artichokes and Olives
Mix in the quartered artichoke hearts and kalamata olives, cooking for an additional 2 minutes just to heat everything through and meld those fantastic flavors together. The slight tang of artichokes combined with the salty olives adds complexity to the dish.
Step 5: Combine and Transfer
Pour the vegetable mixture over the cooked rotini pasta and toss thoroughly to evenly coat every spiral. Transfer this lovely mixture to a 9×13-inch baking dish, spreading it out evenly to ensure consistent baking.
Step 6: Add Cheese and Bake
Sprinkle the bocconcini or grated mozzarella on top so it melts into a rich and gooey layer. Bake uncovered in your preheated oven for 20 to 25 minutes until the cheese is bubbly and melted to perfection. For a beautifully golden and slightly crispy top, pop it under the broiler for 2 to 3 minutes—just watch it carefully!
Step 7: Final Touches
Once baked, let your creation rest for about 5 minutes. This helps the layers to set and makes it easier to serve. Garnish with fresh chopped parsley right before serving to add a fresh herbal note and a splash of vibrant green.
How to Serve Baked Mediterranean Pasta Recipe
Garnishes
While the parsley alone is a simple and classic garnish, you can elevate the dish with a drizzle of extra virgin olive oil or a sprinkle of freshly grated Parmesan cheese for added richness. A few torn fresh basil leaves or a handful of toasted pine nuts would add an unexpected crunch and fragrance too.
Side Dishes
This Baked Mediterranean Pasta Recipe pairs wonderfully with light, fresh sides. Think along the lines of a crisp green salad with lemon vinaigrette, warm garlic bread to soak up every last bit, or even roasted veggies like zucchini or asparagus to complement the Mediterranean vibe.
Creative Ways to Present
For a fun twist, serve the pasta directly from the baking dish family-style at the table, encouraging everyone to dig in and savor the warmth together. Alternatively, portion it into shallow bowls and drizzle with a bit of chili oil or balsamic glaze to add flair and an extra flavor punch. It’s perfect for both casual weeknight dinners and special occasions!
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they sit, making for a delicious next-day meal. Just be sure to cool the pasta completely before storing to keep it fresh.
Freezing
You can freeze the Baked Mediterranean Pasta Recipe for up to 2 months. Place cooled portions into freezer-safe containers or heavy-duty zip-top bags. When ready to eat, thaw overnight in the fridge and then reheat gently to enjoy without losing that satisfying baked texture.
Reheating
To reheat, place leftovers in a microwave-safe dish and cover loosely, heating in 1-minute increments until warm throughout. For the best results and to bring back the bubbly top, reheat in a preheated 350°F (175°C) oven for about 15 minutes or until warmed and melty again.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini works wonderfully because it holds the sauce well, penne, rigatoni, or fusilli are great alternatives. Just be sure to cook the pasta al dente so it doesn’t get mushy when baked.
What can I substitute for bocconcini cheese?
If you can’t find bocconcini, mozzarella cheese (shredded or fresh) is an excellent substitute. You could also mix in some fontina or provolone for a slightly different cheesy flavor.
Is this recipe suitable for a vegetarian diet?
Yes! This recipe is completely vegetarian-friendly. To make it vegan, simply replace the cheese with your favorite plant-based cheese and use olive oil as is.
Can I add protein to this dish?
Definitely! Cooked chicken, shrimp, or even chickpeas would complement the Mediterranean flavors nicely. Just stir in your protein choice before baking for a heartier meal.
How spicy is this Baked Mediterranean Pasta Recipe?
This dish is naturally mild, focusing on fresh and savory Mediterranean flavors. If you love spice, try adding some crushed red pepper flakes during the tomato sauté step or as a garnish at the end.
Final Thoughts
There is something truly comforting about a baked pasta dish that sings with the vibrant freshness of the Mediterranean, and this Baked Mediterranean Pasta Recipe nails that feeling perfectly. It’s approachable, packed with flavor, and fits beautifully into your weekly menu rotation or special occasion spread. Once you try it, I have a feeling it will become one of your favorite go-to recipes to feed your loved ones with joy and heartwarming taste.
Print
Baked Mediterranean Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Baked Mediterranean Pasta is a flavorful and hearty dish that combines tender rotini pasta with a savory mixture of sautéed onions, garlic, cherry tomatoes, artichoke hearts, and kalamata olives. Topped with melty bocconcini or mozzarella cheese and baked to perfection, this recipe offers a delightful blend of Mediterranean flavors in a comforting baked pasta casserole.
Ingredients
Pasta and Cheese
- 12 ounces (340 grams) rotini pasta
- 1 cup bocconcini (small mozzarella balls) or 1 cup grated mozzarella cheese
Vegetables and Seasonings
- 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 the oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Cook the 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 the pasta well and set aside.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook tomatoes and season: Stir in the halved cherry tomatoes, Italian seasoning, salt, and freshly ground black pepper. Cook until the tomatoes soften, about 3-4 minutes, allowing the flavors to meld.
- Add artichokes and olives: Mix in the drained and quartered artichoke hearts along with the pitted and halved kalamata olives. Cook for another 2 minutes to heat through and combine flavors.
- Combine pasta and vegetable mixture: Toss the sautéed vegetable mixture together with the cooked pasta ensuring even distribution of ingredients. Transfer everything into a 9×13-inch (23×33 cm) baking dish.
- Add cheese topping: Evenly sprinkle the bocconcini or grated mozzarella cheese over the pasta mixture, ensuring a generous coverage for melting.
- Bake the pasta: Place the baking dish into the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly. For a golden-brown top, switch to broil and cook for an additional 2-3 minutes, watching carefully to avoid burning.
- Rest and garnish: Remove the pasta from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired for a fresh, vibrant finish.
Notes
- You can substitute bocconcini with shredded mozzarella or another melting cheese of your choice.
- To make it vegan, use vegan cheese alternatives and omit cheese altogether if preferred.
- Adjust seasoning according to taste, adding more Italian seasoning or fresh herbs like basil or oregano.
- Make sure not to overcook the pasta during boiling since it will cook further in the oven.
- If you prefer a crispier top without broiling, bake a few extra minutes at the end, keeping an eye on it.
