Baked Mediterranean Pasta (Print)
A vibrant pasta dish with tomatoes, artichokes and olives, topped with melted bocconcini cheese for Mediterranean flair.
# Ingredients:
01 -
450 g rotini pasta
02 -
60 ml olive oil
03 -
1 medium onion, diced
04 -
1 tablespoon minced garlic
05 -
3 cups cherry tomatoes, halved
06 -
1/2 teaspoon Italian seasoning
07 -
1/2 teaspoon salt, or to taste
08 -
1/4 teaspoon ground black pepper, or to taste
09 -
340 g canned artichoke hearts, drained and cut into bite-sized pieces
10 -
1 cup pitted kalamata olives, halved
11 -
200 g bocconcini (mozzarella balls), halved
12 -
1 tablespoon fresh parsley, finely chopped (for garnish)
13 -
Grated Parmesan cheese (for serving)
# Directions:
01 -
Preheat oven to 190°C (375°F).
02 -
Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 6-8 minutes. Drain well and set aside in the pot.
03 -
While pasta cooks, heat oil in a large skillet over medium-high heat until it sizzles, about 2 minutes. Add onion and garlic and sauté until tender, about 3-4 minutes.
04 -
Add tomatoes and season with Italian seasoning, salt, and pepper. Stir well and cook for 1-2 minutes until the tomatoes have slightly softened.
05 -
Add cooked pasta, artichoke hearts, and olives to the skillet and toss well to coat. Transfer the mixture into a 9x13-inch casserole dish and top with halved mozzarella balls.
06 -
Bake for 20-25 minutes until the cheese is melted and golden brown. Allow to cool for 15 minutes before serving.
07 -
Garnish with fresh parsley and serve with freshly grated Parmesan cheese if desired.
# Notes:
01 -
Store leftover pasta in an airtight container in the refrigerator for up to four days.
02 -
For freezing, portion the pasta bake, wrap in aluminum foil or plastic wrap, and store for up to three months.
03 -
To reheat frozen pasta, thaw overnight in the refrigerator then bake at 190°C (375°F) for 20 minutes until heated through.