About this recipe:This is a Greek-inspired pasta bake using wholewheat pasta for a healthy twist. Green pepper, spring onion, basil, oregano, black olives and feta combine for a lovely dish that is low in fat too.
450g wholewheat penne pasta
1 (400g) tin chopped tomatoes, drained
2 tablespoons chopped green pepper
4 tablespoons chopped spring onion
1 teaspoon dried basil
1 teaspoon dried oregano
150g sliced black olives
60g grated mozzarella cheese
2 tablespoons crumbled feta cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 200 C / Gas 6.
Bring a large pot of lightly salted water to the boil. Add pasta, and cook until al dente, about 8 minutes. Drain and pour into a deep casserole dish.
Stir tomatoes, green pepper, spring onion, olives and passata into the pasta. Season with basil and oregano and mix until evenly blended. Sprinkle mozzarella and feta cheese over the top.
Bake for 30 minutes in the preheated oven, until cheese is melted and bubbly. Let stand for a few minutes before serving.