Description
Mediterranean pasta brings warmth straight from coastal kitchens to your dinner table, combining fresh herbs, tangy tomatoes, and rich olives in one delightful dish that speaks comfort and flavor.
Ingredients
Scale
Main Ingredients:
- 1 lb rotini pasta
- 3 cups cherry tomatoes, halved
- 200 grams bocconcini
- 1 cup pitted kalamata olives, halved
Supporting Ingredients:
- 1 medium onion, diced
- ½ ounce artichoke hearts, drained and chopped
Seasonings:
- ¼ cup olive oil
- Italian seasoning
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F, preparing a 9×13-inch casserole dish with a light coating of cooking spray.
- Boil 1 lb rotini pasta in salted water for 6-8 minutes until perfectly al dente. Drain the pasta and return it to the pot.
- Heat ¼ cup olive oil in a skillet over medium heat. Sauté 1 diced onion for 3-4 minutes until softened and translucent.
- Add 3 cups halved cherry tomatoes to the skillet with 1 teaspoon Italian seasoning, salt, and pepper. Cook for 12 minutes, stirring occasionally.
- Fold ½ ounce chopped artichoke hearts and 1 cup halved kalamata olives into the tomato mixture.
- Combine the sautéed vegetables with the cooked pasta, mixing thoroughly to distribute ingredients evenly.
- Transfer the pasta mixture to the prepared casserole dish. Sprinkle 200 grams of bocconcini evenly across the top.
- Bake at 375°F for 20-25 minutes until the cheese melts and turns golden brown.
- Remove from the oven and let the pasta rest for 15 minutes before serving to allow flavors to settle.
Notes
- Get the cheese melted to golden perfection by spreading it evenly across the top of the pasta before baking.
- Choose firm rotini pasta that holds sauce well and creates delicious texture pockets in the dish.
- Drain pasta carefully to prevent wateriness, ensuring your Mediterranean bake stays rich and concentrated with flavor.
- Fresh herbs like basil or oregano can replace dried Italian seasoning for a brighter, more vibrant taste profile.
- Prep Time: 37 minutes
- Cook Time: 45 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 30 mg