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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

GREEK PASTA CASSEROLE Recipe

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This recipe for GREEK PASTA CASSEROLE is from If You Can Read You Can Cook #2 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz small pasta shells (for gluten free use brown rice pasta).
1/4 c olive oil
4 cloves garlic, minced
1 can (14 oz) diced tomatoes with the juice
1 jar (7 oz)roasted peppers, well drained and patted dry
1/2 c pitted and coarsely chopped black olives
2 T red wine
1/4 tsp ground pepper
2 T dried parsley flakes
1 1/2 tsp dried oregano
1 c crumbled feta cheese.
Directions:
Directions:
Pre-heat oven to 375º
Lightly oil a 9"x13"x2" baking dish
Cook pasta shells to al dente, following package directions. Drain well. Place shells in a large bowl.
Heat oil in a skillet over medium-low heat. Add garlic and cook for 30 seconds and remove from heat. Cool slightly. Pour oil over the pasta and toss until pasta is coated. Add tomatoes, peppers, olives, red wine, pepper, parsley, oregano and feta; toss to combine. Put mixture into baking dish. Cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until top is browned (about 5 minutes).
Number Of Servings:
Number Of Servings:
6 to 8.

 

 

 

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