Baked Mediterranean Pasta with Artichokes, Olives and Melted Mozzarella - Zest Plate

Ingredients

• 450 g rotini pasta
• 60 ml olive oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 3 cups cherry tomatoes, halved
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 340 g canned artichoke hearts, drained and cut into bite-sized pieces
• 1 cup pitted kalamata olives, halved
• 200 g bocconcini (mozzarella balls), halved
• 1 tablespoon fresh parsley, finely chopped (for garnish)
• Grated Parmesan cheese (for serving)