Welcome to our culinary corner! Today, we’re excited to share a recipe that’s perfect for family dinners, gatherings, or even a cozy night in. This Baked Mediterranean Pasta combines vibrant flavors and wholesome ingredients, bringing the taste of the Mediterranean right to your kitchen. Let’s dive into the details of this delicious dish.
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)
Directions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C). This will ensure it’s ready for baking once we’ve prepared our pasta mixture.
2. 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, which should take about 6-8 minutes. Once cooked, drain the pasta well and set it aside in the pot.
3. Sauté the Aromatics
In a large skillet, heat the olive oil over medium-high heat until it begins to sizzle. Add the diced onion and minced garlic, cooking until tender and fragrant, about 3-4 minutes.
4. Add the Tomatoes and Seasoning
Stir in the halved cherry tomatoes, Italian seasoning, salt, and ground black pepper. Cook for an additional 1-2 minutes, allowing the tomatoes to soften slightly and release their juices.
5. Combine the Ingredients
To the skillet, add the cooked pasta, artichoke hearts, and kalamata olives. Toss everything together until well combined, ensuring the pasta is evenly coated with the flavorful mixture.
6. Transfer to a Casserole Pan
Pour the pasta mixture into a 9×13-inch casserole pan. Evenly distribute the halved mozzarella balls on top of the pasta.
7. Bake to Perfection
Place the casserole pan in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown. The aroma will be irresistible!
8. Serve and Enjoy
Once baked, let the pasta cool for about 15 minutes. Garnish with finely chopped fresh parsley and serve with grated Parmesan cheese if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Nutritional Information:
- Calories: 480 kcal (per serving, without optional toppings)
- Servings: 6 servings
This Baked Mediterranean Pasta is not only easy to make but also bursting with flavors. The combination of artichoke hearts, kalamata olives, and cherry tomatoes, along with the gooey mozzarella, creates a delightful harmony of taste and texture. Whether you’re a fan of Mediterranean cuisine or simply looking for a new pasta dish to try, this recipe is sure to become a favorite. Enjoy!
Feel free to share your cooking experiences or any tweaks you made to the recipe in the comments below. Happy cooking!
Baked Mediterranean Pasta
Description
This Baked Mediterranean Pasta is a cozy, comfort dish brimming with the vibrant flavors of the Mediterranean. From the tangy bite of artichokes to the briny depth of kalamata olives, each ingredient melds together under a golden blanket of melted bocconcini cheese. It’s a testament to how simple ingredients can create a meal that’s both heartwarming and sophisticated.
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 the oven to 375°F (190°C).
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 6-8 minutes. Drain well and set aside in the pot.
Heat olive oil in a large skillet over medium-high heat until it sizzles. Add onion and garlic; cook until tender, about 3-4 minutes.
Stir in tomatoes, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until tomatoes have slightly softened.
Combine the cooked pasta, artichokes, and olives in the skillet and toss well. Transfer the mixture to a 9×13-inch casserole pan and top with mozzarella balls.
Bake for 20-25 minutes, or until the cheese is golden brown. Let cool for 15 minutes, then garnish with fresh parsley and serve with grated Parmesan if desired.