Pasta Kalamata Bake

    Pasta Kalamata Bake


    38 people made this

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

    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

    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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