Olive, Tomato and Cheese Pasta Bake

    (38)
    50 min

    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.


    40 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (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 US | 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 US | Canada)

    by
    16

    Great-serve with Greek salad-  -  14 Apr 2003  (Review from Allrecipes US | Canada)

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