Baked Mediterranean Pasta

Baked Mediterranean Pasta is a vibrant and flavorful vegetarian dish that brings the sunny tastes of the Mediterranean to your table. Bursting with juicy cherry tomatoes, tender artichoke hearts, and savory olives, this baked pasta casserole is topped with gooey mozzarella for a satisfying meal. Perfect for busy weeknights or as a standout option for gatherings, this recipe is not only quick to prepare but also easy to customize with your favorite vegetables. A hearty, comforting dish that will delight both family and friends alike!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Dishes Cuisine: Mediterranean Keyword: Feel free to add spinach or bell peppers for extra nutrition. Garnish with fresh herbs or chili flakes for added flavor. Servings: Serves about 6 people Calories: 450kcal Author: Tisha

Ingredients

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 9x13-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.

Nutrition