Baked Mediterranean Pasta with Artichokes, Olives and Melted Mozzarella
Discover this vibrant pasta bake featuring cherry tomatoes, artichokes, and kalamata olives topped with melty bocconcini cheese for a Mediterranean flavor explosion.
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Cooking tools:
- Pot
- Colander
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Baking dish
- Oven
- Spoon
- Grater
- Kitchen timer
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)
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