There’s something incredibly satisfying about bringing together simple ingredients to create a dish that’s bursting with flavor. Baked Mediterranean Pasta is one of those recipes that feels like a warm hug on a plate. Picture this: as the seasons turn and cozy evenings beckon, you gather around the table with loved ones, a rich, aromatic pasta dish filling the air with its delightful scent. I remember the first time I made this recipe—we had friends over for dinner, and everyone kept going back for seconds (and thirds!). The vibrant colors of the cherry tomatoes, the salty goodness of the kalamata olives, and the creamy mozzarella all melded beautifully, creating a satisfying and delectable medley.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 25 minutes
- Total Duration: 40 minutes
- Portion Size: Serves 6-8
- Complexity: Simple
Nutritional Recipe
- Calories per portion: 380
- Protein: 14g
- Carbs: 45g
- Fats: 16g
- Fiber: 3g
- Sugars: 5g
- Sodium: 600mg
Why You’ll Love This Baked Mediterranean Pasta
This dish is not only a crowd-pleaser but also a celebration of fresh flavors that transport you straight to the sun-soaked Mediterranean coast. The combination of sweet cherry tomatoes and tangy kalamata olives paired with the heartiness of artichokes creates a comforting yet exciting taste that’s perfect for dinner any night of the week. Plus, it’s an easy recipe to customize—add any vegetables you have on hand or switch out the cheese for your favorite kind. The best part? It comes together in one pan, minimizing cleanup and maximizing time spent enjoying the company of friends and family.
The Complete Cooking Journey
Let’s dive into the steps, ensuring that each part of this experience is as delightful as the final 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)
Method:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This sets the stage for a beautifully baked dish with golden cheese that melts to perfection.
Step 2: Cook the Pasta
In a large pot, bring salted water to a boil over medium-high heat. Add the rotini pasta and cook until al dente, about 6-8 minutes. Drain well and set aside.
Step 3: Sauté the Aromatics
In a large skillet, heat the olive oil over medium-high heat until it shimmers. Toss in the diced onion and minced garlic, cooking until tender, about 3-4 minutes. The kitchen will start to smell heavenly—don’t rush this step!
Step 4: Add the Tomatoes & Seasoning
Stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Allow them to cook for 1-2 minutes until slightly softened.
Step 5: Combine with Pasta
Add the cooked pasta, artichoke hearts, and kalamata olives to the skillet. Toss everything gently to coat the pasta in the vibrant mixture.
Step 6: Transfer to the Baking Dish
Carefully transfer the flavorful pasta mixture into a 9×13-inch casserole pan.
Step 7: Top with Cheese
Scatter the halved bocconcini evenly over the pasta. Feel free to add more if you believe in the power of gooey cheese!
Step 8: Bake to Golden Perfection
Bake in the preheated oven for 20-25 minutes until the mozzarella cheese turns a glorious golden brown.
Step 9: Cool & Garnish
Let it cool for 15 minutes before serving. Garnish with finely chopped parsley and serve with grated Parmesan cheese if desired.
Serving Suggestions & Pairings
This dish pairs beautifully with a crisp green salad drizzled with olive oil and lemon juice. A side of garlic bread or crusty baguette makes for the perfect addition—ideal for capturing any gooey cheese that slips away from your plate! Don’t forget a glass of your favorite white wine to enhance those Mediterranean flavors.
Storage & Leftovers Guide
If you happen to have leftovers (which I doubt—you might just want to keep this one for yourself!), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results, or pop it in the microwave for a quick meal.
Kitchen Wisdom & Success Tips
- Cook Pasta Al Dente: The pasta will continue to cook while baking, so make sure to stop before it gets too soft.
- Experiment with Veggies: Feel free to add bell peppers or zucchini—anything you have on hand will work!
- Adjust Seasoning to Taste: Don’t be afraid to taste as you go. Personalize the flavors to suit your palate.
Flavor Variations & Adaptations
- Swap the rotini for any pasta shape you have, like penne or farfalle.
- Use feta cheese in place of bocconcini for a tangy twist.
- Add protein with grilled chicken or chickpeas for extra heartiness.
Reader Questions & Solutions
- How can I make this dish gluten-free? Substitute rotini with gluten-free pasta. Just follow the package instructions for cooking times.
- Can I make this ahead of time? Yes! Assemble the dish, cover tightly with foil, and refrigerate. Bake when you’re ready to serve, adding a few extra minutes for heating.
- What can I substitute for kalamata olives? Green olives or even sun-dried tomatoes would make lovely alternatives.
- How do I keep the cheese from hardening? Serve the pasta immediately after baking for the best texture, but if you have to let it sit, cover it with foil to retain moisture.
- What’s the best way to repurpose leftover baked pasta? Toss it into a morning frittata or mix it with broth to create a delicious soup.
Wrapping Up
Baked Mediterranean Pasta is more than just a recipe—it’s an invitation to gather around the table, share stories, and indulge in comforting flavors. Whether it’s a cozy weeknight dinner or a festive gathering, this dish is sure to be a hit. So grab your ingredients, channel your inner chef, and get ready to create a culinary masterpiece that weaves together taste, aroma, and joy. Happy cooking!
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Baked Mediterranean Pasta
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful pasta dish with cherry tomatoes, kalamata olives, and creamy mozzarella, perfect for gatherings.
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 your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add the rotini pasta and cook until al dente, about 6-8 minutes. Drain well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, cooking until tender, about 3-4 minutes.
- Stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until slightly softened.
- Combine the cooked pasta, artichoke hearts, and kalamata olives in the skillet, tossing gently.
- Transfer the mixture into a 9×13-inch casserole pan.
- Scatter the halved bocconcini over the pasta.
- Bake in the oven for 20-25 minutes until the cheese is golden brown.
- Let it cool for 15 minutes before serving. Garnish with parsley and serve with grated Parmesan if desired.
Notes
Feel free to customize with your favorite vegetables or cheese. This dish pairs well with a green salad and garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
