Description
A vibrant and cheesy Baked Mediterranean Pasta loaded with cherry tomatoes, olives, artichokes, and mozzarella, perfect for an easy vegetarian dinner.
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 (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1 (12 oz) can artichoke hearts, drained and chopped
- 1 cup kalamata olives, halved
- 200 g bocconcini (mozzarella balls), halved
- 1 tablespoon fresh parsley, chopped (optional)
- Parmesan cheese, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in salted water until al dente. Drain and set aside.
- Heat olive oil in a skillet. Sauté onion and garlic until soft.
- Add cherry tomatoes, seasoning, salt, and pepper. Cook 1–2 minutes.
- Stir in cooked pasta, artichokes, and olives.
- Transfer mixture to a baking dish and top with mozzarella.
- Bake 20–25 minutes until cheese is golden and melted.
- Rest 15 minutes, then garnish with parsley and Parmesan.
Notes
- Store leftovers in the fridge up to 4 days.
- Freeze portions for up to 3 months.
- Reheat at 375°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean