Description
A delicious and easy Baked Mediterranean Pasta featuring rotini tossed with sautéed onions, garlic, cherry tomatoes, artichoke hearts, and kalamata olives, topped with melted bocconcini cheese. Perfectly baked to create a flavorful, cheesy Mediterranean-inspired dish that serves six.
Ingredients
Scale
Pasta
- 12 ounces (340 grams) rotini pasta
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
Cheese and Garnish
- 1 cup bocconcini (small mozzarella balls) or 1 cup grated mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Cook 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 and set it aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and sauté for another 1 minute to release its aroma.
- Cook Tomatoes and Season: Stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook the mixture until tomatoes begin to soften, about 3-4 minutes, allowing the flavors to meld.
- Add Artichokes and Olives: Add the drained and quartered artichoke hearts along with the kalamata olives. Cook for an additional 2 minutes to heat everything through evenly.
- Combine Pasta and Vegetables: Mix the sautéed vegetable mixture with the cooked pasta in the skillet, tossing well to combine.
- Transfer to Baking Dish: Pour the combined pasta and vegetable mixture into a 9×13-inch (23×33 cm) baking dish, spreading evenly.
- Add Cheese: Sprinkle the bocconcini or grated mozzarella cheese evenly over the top of the pasta mixture.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and golden. For a perfectly browned top, broil the pasta for an additional 2-3 minutes as needed.
- Rest and Garnish: Remove from the oven and let the pasta rest for 5 minutes. Garnish with freshly chopped parsley before serving for a fresh, colorful touch.
Notes
- Use bocconcini for a creamier, melt-in-your-mouth cheese experience. Alternatively, grated mozzarella can be used.
- Adjust the salt carefully because kalamata olives and artichokes can be naturally salty.
- If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the garlic.
- For a gluten-free option, substitute the pasta with gluten-free rotini.
- Leftovers can be refrigerated and reheated, though the pasta may absorb more sauce and become softer.
