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Baked Mediterranean Pasta

Delicious Baked Mediterranean Pasta That'll Wow Your Guests

This Baked Mediterranean Pasta is a vibrant and comforting dish featuring rotini, fresh vegetables, and gooey mozzarella, perfect for weeknight dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 3 cups rotini pasta A perfect shape that holds the sauce beautifully.
  • 1 tablespoon olive oil Adds richness and helps sauté the veggies.
For the Vegetables
  • 1 medium diced onion Brings a sweet, aromatic flavor to the base.
  • 3 cloves minced garlic Essential for that savory depth of flavor.
  • 2 cups cherry tomatoes Juicy bursts of freshness that brighten the dish.
  • 0.5 teaspoon Italian seasoning A blend that captures the essence of Mediterranean cuisine.
  • 0.5 teaspoon salt Enhances all the flavors without overpowering.
  • 0.25 teaspoon ground black pepper Adds a subtle kick that elevates the taste.
For the Add-Ins
  • 1 cup artichoke hearts A tangy and unique addition that complements the pasta perfectly.
  • 1 cup kalamata olives Provides a salty, briny contrast that’s simply irresistible.
For the Toppings
  • 1 cup mozzarella cheese Halved for creamy, melty goodness that blankets your pasta.
  • 0.5 cup fresh parsley A sprinkle adds color and a pop of freshness on serving.
  • 0.5 cup grated Parmesan cheese Optional for a salty, nutty finish, sprinkle on just before serving.

Equipment

  • large skillet
  • large pot
  • Casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease your casserole dish lightly.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat for about 2 minutes. Add diced onion and minced garlic, sauté for 3–4 minutes until the onion is translucent.
  3. Stir in 2 cups of cherry tomatoes, ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Cook for 1–2 minutes until the tomatoes soften.
  4. Cook 3 cups of rotini pasta according to package directions until al dente. Drain and return to the pot. Add the sautéed vegetables, 1 cup of artichoke hearts, and 1 cup of kalamata olives to the pasta. Toss gently.
  5. Transfer the combined pasta mixture into your greased casserole dish, spreading it evenly.
  6. Layer 1 cup of halved mozzarella cheese over the top of the pasta mixture.
  7. Bake in the preheated oven for 20–25 minutes until the cheese is melted and golden brown.
  8. Remove from the oven and let cool for about 15 minutes before serving.
  9. Garnish with fresh parsley and serve hot, optionally with grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

Allow the dish to cool for about 15 minutes before serving for easier plate presentation. Customize with additional vegetables for extra nutrition.

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