High-Protein Mediterranean Pasta Casserole Recipe With Artichokes, Olives & Tomatoes (35 Minutes) by Elisa Schmitz

There's just something about a comforting casserole that warms us from the inside out. Comfort food is key this time of year but, as always, I try to find ways to incorporate as much nutrition as I can into comfort food recipes. That's how this high-protein Mediterranean pasta casserole recipe with artichokes, olives and tomatoes came to be. The cheesy pasta casserole tastes like pure comfort food but goes beyond comfort by adding plenty of nutrition, too.

Photo credit (all photos): Elisa Schmitz

As part of a healthier Mediterranean diet, I like to include ingredients in my cooking that are inspired by the Mediterranean. This recipe includes plenty of vegetables along with lean protein to help boost nutrition in this easy pasta casserole. Check out the health benefits of artichokes, the health benefits of onions and the health benefits of tomatoes. Plus, I love the flavor that the olives bring (olives have some health benefits, too). Again I turned to one of my favorite sources of protein, ground chicken, to ensure this recipe includes the health benefits of protein. As a bonus, this is a great meal-planning recipe.

To make this Mediterranean-inspired high-protein pasta casserole, here are the ingredients you'll need to gather: short pasta (regular or gluten-free pasta, such as rotini), extra virgin olive oil, onions, minced garlic, ground chicken, dry white wine, artichoke hearts, Spanish or kalamata olives, cherry or grape tomatoes and Parmesan cheese. First, sauté the chicken with the vegetables. Next, combine the mixture with the cooked pasta. Then spread it into a casserole dish, top with Parmesan and bake until golden. Yum!

Serve this cheesy high-protein casserole all on its own, or alongside a  salad or your favorite fresh vegetables. A fresh basil garnish is a nice touch, too.

Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

• 12 ounces small pasta, cooked (regular or gluten-free pasta, like rotini)
• 2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 3 teaspoons garlic, minced
• 1 pound ground chicken (or turkey)
• 1/2 cup dry white wine
• 15 ounces (1 can) artichoke hearts, drained, rinsed and quartered lengthwise
• 1 cup Spanish olives, pitted and halved lengthwise (or kalamata olives)
• 1 pint cherry tomatoes, halved lengthwise (or grape tomatoes)
• 1 cup Parmesan cheese, sliced or shredded
• salt and pepper, to taste (optional, but I used about 1/3 teaspoon of each)
• fresh basil, for garnish (optional)

Here's how to make it:

1. In a large pot, cook the pasta to al dente. When pasta is finished cooking, drain water then return pasta to the pot. (I used rotini, but you can use any smaller type of pasta, regular or gluten-free.)
   
2. While pasta is cooking, add the olive oil, onion, garlic and ground chicken to another large pot or skillet over medium-high heat. Stir to combine and season with salt and pepper, to taste, if desired. Sauté until chicken is browned, about 3 minutes. Add wine and cook until it's evaporated, about 2 minutes. (Instead of ground chicken, you could use ground turkey.)
   
3. Add the artichokes and olives. Stir to combine and cook for about 2 to 3 minutes.
   
4. Add the tomatoes and stir to combine. Cook for about 1 minute then remove from heat.
   
5. Add the vegetable-chicken mixture to the pasta in the pot and stir to combine.
   
6. Spread the mixture into a 13x9-inch casserole dish that's been sprayed with nonstick cooking spray.
   
7. Top with the Parmesan cheese.
   
8. Bake in an oven that's been preheated to 400 degrees F oven until cooked through and golden, about 15 minutes.
   
9. Remove from oven and allow to cool a few minutes before serving. Garnish with fresh basil, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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