Olive, Tomato and Cheese Pasta Bake

    Olive, Tomato and Cheese Pasta Bake


    40 people made this

    About this recipe: In this easy vegetarian pasta bake recipe, fusilli pasta is tossed with a delicious Mediterranean blend of tomatoes, Kalamata olives and green pepper, with just a touch of chilli. Ttopped with feta and Cheddar cheese, then baked till bubbly.

    Serves: 6 

    • 500g fusilli pasta
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 1 fresh green chilli, chopped
    • 1/2 green pepper, chopped
    • 2 (400g) tins chopped tomatoes
    • 125ml red wine
    • 20 Kalamata olives, pitted and chopped
    • 170g crumbled feta cheese
    • 90g grated reduced fat Cheddar cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta, cook for 8 to 10 minutes, until al dente; drain.
    2. Heat oil in a large heavy frying pan over medium heat. Saute onion, chilli and green pepper 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. Place under grill for 5 to 10 minutes, or until topping is golden brown and bubbly.

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