Description
Baked Mediterranean pasta is simple, flavorful, and vibrant, loaded with fresh tomatoes, artichoke hearts, and olives, and topped with mozzarella cheese.
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
- Preheat oven to 375F.
- Bring a large pot of salted water to a boil over medium high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 6-8 minutes. Drain well and set aside in the pot.
- While the pasta is cooking, heat oil in a large skillet oven over medium-high heat until the hot oil sizzles, about 2 minutes. Add onion and garlic and cook until tender, about 3-4 minutes
- Add tomatoes and season with Italian seasoning, salt, and pepper. Stir well and cook for 1-2 minutes until the tomatoes have slightly softened.
- Add cooked pasta, artichoke, and olives and toss well to coat. Transfer the pasta into a 9x13-inch casserole pan and top with mozzarella balls.
- Bake for 20-25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then garnish with fresh parsley and serve with fresh Parmesan if desired.
Notes
How to store: Keep leftover Mediterranean baked pasta in the fridge for up to four days. Store it in an airtight container or wrap the casserole pan with plastic wrap or aluminum foil.
How to freeze: Pasta casseroles are incredibly freezer-friendly! So, pre-portion your pasta bake. Then wrap each piece in aluminum foil or plastic wrap (or place each one in an airtight container). It will last in the freezer for up to three months.
How to reheat: If frozen, that the pasta overnight in the refrigerator. Then, bake it in a 375F preheated for 20 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Oven
- Cuisine: Italian