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
Scale
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.
