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Baked Mediterranean Pasta

Baked Mediterranean Pasta

Baked Mediterranean Pasta is a delicious and nourishing dish that combines tender pasta with roasted vegetables, bold herbs, tangy cheese, and the signature flavors of the Mediterranean coast. Perfectly comforting and easy to customize, it’s a wholesome, flavorful meal that celebrates fresh ingredients and vibrant cuisine.
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Total Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

Ingredients for Baked Mediterranean Rotini Pasta
  • 1 pound rotini pasta – This spiral-shaped pasta is perfect for holding onto sauces and ingredients making every bite flavorful.
  • ¼ cup olive oil – A staple in Mediterranean cooking it adds richness and helps sauté the vegetables.
  • 1 medium onion finely diced – Adds a sweet, aromatic base to the dish.
  • 1 tablespoon minced garlic – Brings a punch of savory flavor that infuses the entire bake.
  • 3 cups cherry tomatoes halved – These burst with sweetness and add color and juiciness to the pasta.
  • ½ teaspoon Italian seasoning – A blend of herbs that enhances the Mediterranean profile.
  • ½ teaspoon salt or to taste – Essential for seasoning the dish properly.
  • ¼ teaspoon ground black pepper or to taste – Adds a subtle kick and depth to the overall flavor.
  • 1 12 oz can of artichoke hearts, drained and chopped into bite-sized pieces – Offers a tender texture and a slightly tangy flavor that complements the other ingredients.
  • 1 cup pitted kalamata olives halved – Brings a rich, briny flavor that is classic in Mediterranean dishes.
  • 200 grams of bocconcini small mozzarella balls, halved – Melts beautifully throughout the pasta, providing creamy, cheesy pockets in every bite (feel free to add extra for a cheesier finish).
Optional Garnishes
  • 1 tablespoon finely chopped fresh parsley – Adds a fresh herby note and a pop of color when serving.
  • Grated Parmesan cheese – For those who love extra cheesiness and a savory finish on top.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to the package instructions until al dente, typically 6 to 8 minutes. Once cooked, drain the pasta thoroughly and return it to the pot.
  3. While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3 to 4 minutes.
  4. Stir in the halved cherry tomatoes and season with Italian seasoning, salt, and black pepper. Cook the mixture for 1 to 2 minutes, allowing the tomatoes to soften slightly and release their juices.
  5. Add the cooked pasta to the skillet, followed by the chopped artichoke hearts and halved kalamata olives. Toss everything together until the pasta is evenly coated with the vegetables and seasoning.
  6. Transfer the pasta mixture into a 9x13-inch baking dish and spread it out evenly. Scatter the halved bocconcini mozzarella balls over the top.
  7. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and golden brown.
  8. Allow the dish to rest for 15 minutes before serving. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Notes

How to Store: Keep any leftover Mediterranean baked pasta refrigerated for up to four days. Store it in an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil to maintain freshness.
How to Freeze: Pasta casseroles freeze exceptionally well! For best results, portion the pasta bake into individual servings. Wrap each portion securely in aluminum foil or plastic wrap, or place them in airtight containers. Properly stored, they will keep in the freezer for up to three months.
How to Reheat: If frozen, thaw the pasta bake overnight in the refrigerator. When ready to serve, bake it in a preheated oven at 375°F for about 20 minutes, or until heated through and bubbly.