Mediterranean Pasta Bake (Print Version)
# Ingredients:
01 -
450 g rotini or similar pasta
02 -
1/4 cup olive oil
03 -
1 medium onion, finely chopped
04 -
1 tablespoon garlic, finely minced
05 -
3 cups cherry tomatoes, sliced in half
06 -
1/2 teaspoon dried Italian spices
07 -
1/2 teaspoon salt (adjust as needed)
08 -
1/4 teaspoon ground black pepper (or more to taste)
09 -
340 g canned artichokes, drained and chopped
10 -
1 cup halved kalamata olives
11 -
200 g bocconcini, cut into halves
12 -
1 tablespoon minced parsley (use for topping)
13 -
Freshly grated Parmesan (optional for serving)
# Instructions:
01 -
Set the oven to 190°C (375°F) and let it heat up.
02 -
Grab a big pot, fill it with water, and add some salt. Put the heat on high and boil the pasta. Cook as per the package until it's just firm (al dente), about 6-8 minutes. Drain and leave it in the pot.
03 -
Pour olive oil into a big pan over medium heat and let it heat up. Toss in the onion and garlic, stir often, and cook for 3-4 minutes until soft.
04 -
Mix in the cherry tomatoes, season them with pepper, salt, and Italian spices. Stir everything and let it cook for 1-2 minutes so the tomatoes begin to break down.
05 -
Combine the cooked pasta, chopped artichokes, and olives with the tomato mix in your pan. Stir well to coat everything. Transfer to a 9x13 casserole dish and spread halved mozzarella on top.
06 -
Put it in the oven and bake for about 20-25 minutes until the melted cheese is bubbly and golden. Wait a bit and let it cool for 15 minutes before serving.
07 -
Sprinkle chopped parsley on top and enjoy it with Parmesan if you'd like.
# Notes:
01 -
Leftovers can be kept in the fridge in a sealed container for up to 4 days.
02 -
Freeze portions wrapped tightly in foil or plastic for up to 3 months.
03 -
To heat frozen portions, defrost in the fridge overnight, then bake at 190°C (375°F) for 20 minutes.