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Baked Mediterranean rotini pasta topped with melted mozzarella and fresh parsley in a 9x13 baking dish
Isaac blogger

Easy Baked Mediterranean Pasta

A hearty Mediterranean-inspired pasta bake made with rotini, cherry tomatoes, olives, artichokes, and melted mozzarella. Simple, flavorful, and perfect for weeknights or make-ahead meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Dish (Vegetarian Dinner)
Cuisine: Mediterranean
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • ¼ cup olive oil
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 3 cups cherry tomatoes, halved
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (12 oz) can artichoke hearts, drained and chopped
  • 1 cup pitted Kalamata olives, halved
  • 200 g mozzarella balls, halved
  • Fresh parsley (optional)
  • Grated Parmesan (optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  4. Cook rotini in salted boiling water until al dente (6–8 minutes). Drain thoroughly.
  5. Heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until softened.
  6. Add cherry tomatoes, Italian seasoning, salt, and pepper. Cook 1–2 minutes until slightly softened.
  7. Combine pasta with sautéed vegetables, artichokes, and olives. Toss gently.
  8. Transfer to prepared baking dish and distribute mozzarella evenly on top.
  9. Bake 20–25 minutes, until cheese is melted, lightly golden, and the center is heated through and bubbling.
  10. Let rest 10–15 minutes before serving.

Notes

  • Cook pasta until just al dente (6–8 minutes) so it does not become soft during baking.
  • Bake at 375°F (190°C) for 20–25 minutes, until cheese is melted, lightly golden, and the center is heated through and bubbling.
  • Let the dish rest 10–15 minutes before serving for easier slicing and better texture.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 4 days.
  • Reheat until warmed through and steaming (165°F / 74°C).
  • Discard if odor, texture, or appearance changes.