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This soul-warming Mediterranean Pasta Bake wraps all those beloved Mediterranean tastes into one sizzling dish straight from the oven. When tangy roasted tomatoes mix with salty olives and gooey cheese, you get a meal that feels fancy but doesn't keep you slaving away for hours.
I came up with this dish when some friends dropped by after we spent the day at the beach. They loved it so much that now it's what I make whenever I want food that wows without making me spend my whole evening cooking.
Ingredients
- Rotini pasta: those twisty shapes grab onto sauce and tiny ingredients so well
- Olive oil: don't skimp here - go for something really nice for true Mediterranean taste
- Onion and garlic: they build that tasty base that makes the whole dish pop
- Cherry tomatoes: these little guys get super sweet when they cook in the oven
- Italian seasoning: one simple mix that packs in all those needed herb flavors
- Salt and pepper: just add what tastes good to you
- Artichoke hearts: these soft, mild-tasting gems really make this dish stand out
- Kalamata olives: they bring that bold, salty kick that screams Mediterranean cooking
- Bocconcini: these tiny mozzarella balls create amazing stretchy cheese spots throughout
- Fresh parsley: adds that pop of green color and fresh taste at the end
- Parmesan cheese: you can skip it, but it does add that nice salty finish
How To Make Baked Mediterranean Pasta
- Prepare The Pasta:
- Get a big pot of water boiling with plenty of salt - it should taste like ocean water. Toss in your rotini and cook until it's got some bite left, around 6-8 minutes or whatever your package says. The pasta will keep cooking in the oven later, so you want it a bit firmer than normal. Drain it well but don't rinse it - that starchy coating helps sauce stick to your pasta.
- Create The Sauce Base:
- While your pasta's bubbling away, get some olive oil hot in a big pan on medium-high until it looks shiny. Throw in your chopped onion and garlic, cooking until you can see through the onion and can smell that garlic, about 3-4 minutes. Keep stirring so the garlic doesn't burn and make everything taste bitter.
- Add The Tomatoes And Seasonings:
- Toss those cut cherry tomatoes into your hot pan. Sprinkle your Italian seasoning, salt and pepper over everything. Mix gently so the tomatoes get coated in all that goodness. Just cook them 1-2 minutes - you want them to start getting juicy but still keep their shape to make a light sauce.
- Combine And Assemble:
- Mix your drained pasta, artichoke hearts and cut olives into the pan with your tomato mix. Stir everything together so the pasta gets evenly coated and all the goodies are mixed in well. Put this whole mixture into a 9x13 inch baking dish, spreading it out flat. Place the cut bocconcini cheese pieces all across the top.
- Bake To Perfection:
- Stick your dish in a 375°F oven that's already hot and let it bake for 20-25 minutes. You'll know it's done when the cheese has completely melted and shows some golden spots on top. The pasta edges should look a bit crispy too. Let it sit for 15 minutes before serving - this makes the flavors come together better and makes it easier to serve up.
- Garnish And Serve:
- Scatter fresh chopped parsley all over your hot pasta bake. If you want, put some freshly grated Parmesan on the table so folks can add their own. The bright green herbs look amazing against the golden cheese and make the whole dish look fancy.
Those artichoke hearts really make this dish special. I found out how amazing they are in pasta bakes during a cooking class in Tuscany. Our teacher insisted we couldn't skip them for real flavor. She wasn't kidding - whenever I try making this without them, it just doesn't taste the same.
Make It Your Own
This pasta bake is super flexible. You can throw in a cup of spinach or baby kale if you want more greens. Maybe add some diced bell pepper cooked with the onions. If you need more protein, try some crumbled feta, sliced grilled chicken, or even a can of tuna. The dish works with pretty much anything you've got in your kitchen.
Storage And Reheating
You can keep this pasta bake in the fridge for up to 4 days in a sealed container. It actually tastes better the next day as the flavors get stronger overnight. To warm it up, cover with foil and put it in a 350°F oven for about 20 minutes until it's hot all the way through. If you're using the microwave, loosely cover it and heat it in 1-minute bursts, stirring between each until it's hot enough.
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Entertaining With Mediterranean Pasta
This baked pasta makes a fantastic main dish when friends come over. Just serve it with a basic green salad and some crusty bread for a complete meal that feels special but doesn't keep you stuck in the kitchen. Almost everyone loves these Mediterranean flavors, so it's a safe bet even when you're not sure what your guests like. I make this a lot when hosting book club because I can get it ready to go in the oven before anyone shows up.
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Frequently Asked Questions
- → Can I replace the pasta shape in this dish?
You bet! Rotini's great for catching the sauce, but penne, bow ties, or spirals work just as well. Just cook it until slightly firm (al dente), so it doesn't overcook when baked.
- → How do I make this vegan or meat-free?
This one's already vegetarian! To make it vegan, skip the cheeses or use your preferred dairy-free option. The artichokes, olives, and tomatoes bring the Mediterranean flavors to life!
- → What sides pair well with this pasta bake?
It goes perfectly with a crisp green salad drizzled with a zesty lemon dressing. Warm garlic bread is another crowd-pleaser. Want to add more? Try roasted veggies or grilled meats.
- → Can I prep and store this for later?
For sure! Build the dish but hold off on baking, then cover and chill for a day. When ready to cook, pop it in the oven with 5 to 10 extra minutes to make up for the chill.
- → What if I don't have kalamata olives?
Swap them out with black or green olives, or even a mix of Mediterranean-style olives. Don’t like olives? Capers or sun-dried tomatoes bring a similar tangy kick.
- → How can I include more protein in this?
This is super versatile—stir in cooked chicken, shrimp, sausage, or even white beans. Seafood fans could mix in flaked tuna or salmon for a pescatarian twist.