A vibrant and flavorful pasta bake featuring tender rotini tossed with fresh cherry tomatoes, artichoke hearts, and kalamata olives, all enveloped in an olive oil-based sauce and topped with melted mozzarella cheese. This dish is both simple to prepare and rich in Mediterranean flavors, making it perfect for busy weeknights or casual dinner parties.
Why You’ll Love This Recipe
- Bursting with Mediterranean flavors – The combination of cherry tomatoes, kalamata olives, and artichoke hearts gives this dish a deliciously tangy and savory taste.
- Easy to prepare – With just a few simple steps, this pasta bake comes together quickly for a hassle-free meal.
- Vegetarian-friendly – A satisfying meatless dish that’s hearty and packed with nutrients.
- Great for meal prep – Makes excellent leftovers that reheat well for lunch or dinner.
- Cheesy and comforting – The melted mozzarella creates a deliciously gooey topping that makes every bite irresistible.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 12 ounces (340 grams) rotini pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 can (14 ounces/400 grams) artichoke hearts, drained and quartered
- 1 cup kalamata olives, pitted and halved
- 1 cup bocconcini (small mozzarella balls) or 1 cup grated mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook until al dente, according to package instructions (about 6-8 minutes). Drain well and return to the pot.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook until the tomatoes begin to soften and release their juices, about 3-4 minutes.
- Add the artichoke hearts and kalamata olives to the skillet, stirring to combine. Cook for another 2 minutes to heat through.
- Combine the sautéed vegetable mixture with the cooked pasta, tossing to evenly distribute the ingredients. Transfer the pasta mixture to a 9x13-inch (23x33 cm) baking dish.
- Distribute the bocconcini or grated mozzarella evenly over the top of the pasta.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. For a golden-brown top, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 servings
- Calories: Approximately 350 kcal per serving
Variations
- Add protein – Include grilled chicken, shrimp, or chickpeas for a more protein-packed meal.
- Make it spicier – Add red pepper flakes or a pinch of cayenne for a little heat.
- Try a different cheese – Feta or goat cheese can add a tangy twist instead of mozzarella.
- Use whole wheat or gluten-free pasta – Swap the rotini for a healthier or gluten-free alternative.
- Include more veggies – Add bell peppers, zucchini, or spinach for extra nutrition.
Storage/Reheating
- Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze – Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat – Warm leftovers in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals until heated through.
FAQs
How do I prevent the pasta from getting mushy?
Cook the pasta until just al dente before baking, as it will continue to cook in the oven.
Can I make this pasta bake ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
What’s the best pasta shape for this recipe?
Rotini works great, but penne, fusilli, or rigatoni are also excellent choices.
Can I use fresh mozzarella instead of bocconcini?
Absolutely! Just tear fresh mozzarella into smaller pieces before adding it.
Is this dish good for meal prep?
Yes, it stores well and reheats easily, making it perfect for meal prep.
Can I add meat to this pasta bake?
Yes! Try adding cooked chicken, sausage, or ground turkey for extra protein.
What other cheeses can I use?
Feta, parmesan, or provolone are great substitutes for mozzarella.
How do I make this recipe vegan?
Use dairy-free cheese or nutritional yeast and ensure all other ingredients are plant-based.
Can I bake this in a smaller dish?
Yes, but you may need to adjust the baking time slightly.
What should I serve with this dish?
A simple green salad and some garlic bread make great side dishes.
Conclusion
This Baked Mediterranean Pasta is a flavorful, easy-to-make dish packed with fresh ingredients and cheesy goodness. Whether you’re looking for a quick weeknight dinner or a comforting meal for guests, this recipe is sure to satisfy. Try out different variations, make it ahead of time, and enjoy a delicious taste of the Mediterranean at home.
