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.