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Baked Mediterranean Pasta

This Baked Mediterranean Pasta is a colorful and satisfying vegetarian casserole, brimming with Mediterranean flavors. Juicy cherry tomatoes, briny kalamata olives, tender artichoke hearts, and creamy mozzarella come together in a comforting baked pasta dish that's perfect for both weeknight dinners and casual entertaining.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Pasta
Cuisine: Italian
Keyword: artichoke pasta, easy baked pasta, kalamata olive pasta, Mediterranean pasta bake, vegetarian pasta casserole
Servings: 8
Calories: 373kcal

Ingredients

  • 1 lb rotini pasta
  • ¼ cup olive oil
  • 1 medium onion diced
  • 1 tablespoon garlic minced
  • 3 cups cherry tomatoes halved
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ 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 garnish)
  • Grated Parmesan cheese optional, for serving

Instructions

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the rotini until al dente, about 6–8 minutes. Drain and return to the pot.
  • In a large skillet, heat olive oil over medium-high heat for about 2 minutes. Add the diced onion and garlic, and sauté for 3–4 minutes until softened.
  • Add the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1–2 minutes until slightly softened.
  • Combine the sautéed vegetables with the cooked pasta. Add in the artichoke hearts and olives, and toss everything together.
  • Transfer the pasta mixture to a 9×13-inch casserole dish. Top evenly with the halved mozzarella balls.
  • Bake for 20–25 minutes, or until the cheese is melted and golden brown on top.
  • Let cool for 15 minutes before serving. Garnish with chopped parsley and grated Parmesan, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze individual portions wrapped in foil or in containers for up to 3 months.
To reheat from frozen, thaw overnight in the fridge and warm in a 375°F oven for 20 minutes.