About
Ready for the tastiest trip with the Mediterranean Pasta Casserole?! This flavor-packed dish is loaded with bouncy rotini, fresh veggies, and melty mozzarella and will become your delicious (taste) tour guide! Colorful and so filling, you'll never want to leave the house again with this one. Mediterranean Pasta Casserole is a dish you must experience!
Ingredients
- 1 (16-ounce) box rotini
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (12-ounce) can artichoke hearts, drained and cut into bite-sized pieces
- 1 cup kalamata olives, pitted and halved
- mozzarella cheese, to taste, shredded
- 1 tablespoon fresh parsley, finely chopped
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large pot of salted, boiling water, cook the rotini to al dente, according to the package directions. Drain the pasta.
Step 4 -While the pasta is cooking, in a large skillet over medium-high heat, add the oil and heat until it sizzles, about 2 minutes.
Step 5 -Add the onions and the garlic to the hot oil and cook until the onions are tender, about 3-4 minutes.
Step 6 -Add the tomatoes, the Italian seasoning, the salt, and the pepper to the onion mixture and cook, stirring consantly, until the tomatoes are slightly softened, about 1-2 minutes.
Step 7 -Add the cooked rotini, the arichoke pieces, and the olives to the onion mixture and toss well to coat.
Step 8 -Evenly pour the rotini mixture into the prepared baking dish and evenly sprinkle with the cheese.
Step 9 -Bake the rotini casserole until the cheese is melted and golden-brown, about 20-25 minutes.
Step 10 -Serve the rotini casserole garnished with the parsley.
