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Baked Mediterranean Pasta
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Baked Mediterranean Pasta

This Baked Mediterranean Pasta is a vibrant, flavorful vegetarian dish packed with juicy cherry tomatoes, tender artichoke hearts, savory olives, and gooey mozzarella cheese. It’s simple to make and perfect for busy weeknights or as a crowd-pleasing baked casserole for gatherings.
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 Oven: Preheat your oven to 375°F (190°C).
  • Cook Pasta: 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.
  • Prepare Veggies: In a large skillet, heat olive oil over medium-high heat for about 2 minutes until sizzling. Add the onion and garlic; sauté for 3–4 minutes until tender.
  • Add Tomatoes: Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1–2 minutes until slightly softened.
  • Combine: Add the sautéed vegetables, artichoke hearts, and olives to the cooked pasta. Toss to combine.
  • Assemble: Transfer the mixture into a 9×13-inch casserole dish. Top evenly with halved mozzarella balls.
  • Bake: Bake for 20–25 minutes until the cheese is melted and golden brown on top.
  • Garnish & Serve: Let cool for 15 minutes before serving. Garnish with chopped parsley and grated Parmesan, if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Wrap individual portions in foil or place in containers and freeze for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge, then reheat in a 375°F oven for 20 minutes until warmed through.