Pasta Kalamata Bake

    (38)
    55 minutes

    Rotini baked with kalamata olives and capsicum, topped with feta and Cheddar cheeses then baked until golden brown and bubbly. Delicious.


    38 people made this

    Ingredients
    Serves: 6 

    • 500g rotini pasta
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 1 fresh chilli, chopped
    • 1/2 medium green capsicum, chopped
    • 800g tinned diced tomatoes
    • 1/2 cup (125ml) red wine
    • 20 kalamata olives, pitted and chopped
    • 2/3 cup crumbled feta cheese
    • 2/3 cup grated Cheddar cheese

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes until al dente and drain.
    2. Heat oil in a large heavy frypan over medium heat. Saute onion, chilli and green capsicum until onions are soft and translucent. Stir in tomatoes, wine and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 20x30cm baking dish. Sprinkle with feta cheese and Cheddar cheese.
    3. Bake 5 minutes in the preheated oven. Heat the grill and grill for 5 minutes or until topping is golden brown and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (27)

    by
    24

    I really enjoyed this pasta dish and my husband said it was awesome. Based on outher reviews that it lacked flavor, I added roasted red peppers and sun dried tomatoes. I also used vegetable rotini because that's what I had on hand. In case my guests wanted more cheese, I put some grated romano cheese on the table (which some guests used). What's great about the dish is the unique combination of flavors without the usual feeling of heaviness you find with other pasta dishes.  -  20 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    21

    This turned out great, bold and delicious. I followed the general suggestions regarding not enough sauce. I used more like 30 kalamatas, most of an older bell pepper, two jalapenos and seeds (although they were apparently mild as the dish had no heat), and approx. a cup of red wine. I used approx a cup of feta and cheddar, and per a previous suggestion, I tossed the feta with the pasta and sauce. I also tossed in artichoke hearts.  -  10 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    16

    Great-serve with Greek salad-  -  14 Apr 2003  (Review from Allrecipes USA and Canada)

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