Ingredients
Scale
- 1 lb rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 3 cups cherry tomatoes, halved
- 1 (12 oz) can artichoke hearts, drained and chopped
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved
- Italian seasoning, salt, and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook rotini in salted boiling water until al dente (6–8 minutes). Drain and return to pot.
- In a skillet over medium heat, sauté onion and garlic in olive oil until tender (3–4 minutes). Add cherry tomatoes, Italian seasoning, salt, and pepper; cook for another 1–2 minutes.
- Combine sautéed veggies with cooked pasta, artichokes, and olives; mix well.
- Transfer the mixture to a greased 9×13-inch 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg