Easy Greek pasta bake
10m prep 20m cook 4 servings
Even though it only takes 30 minutes to make this this cheesy vegetarian pasta bake, every bite is packed with flavour thanks to lots of feta and juicy olives. And, at just $2.30 per serve, you'll be making it on repeat.
2409 calories per serve
Allergens: Recipe may contain gluten, wheat, milk and lactose.
11 Ingredients
350g dried penne pasta
2 tbsp olive oil
1 red onion, finely chopped
1 red capsicum, deseeded, coarsely chopped
2 garlic cloves, crushed
2 tbsp tomato paste
2 x 400g cans cherry tomatoes
80g (1/2 cup) black olives, pitted
1 tbsp chopped fresh oregano leaves, plus extra leaves, to serve
100g feta, crumbled
50g (1/2 cup) coarsely grated mozzarella
3 Method Steps
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the garlic and tomato paste. Cook for 30 seconds or until aromatic. Drain the cherry tomatoes, reserving the juice. Place half the tomatoes, reserved juice and 125ml (1 ⁄2 cup) water in the frying pan. Bring to the boil then reduce heat to low. Simmer for 5 minutes then remove from heat.
Preheat grill on medium-high. Add the pasta, olives and oregano to frying pan and stir until combined. Season. Spoon into a 2L (8 cup) baking dish. Top with the remaining tomatoes. Sprinkle with the feta and mozzarella. Grill for 5 minutes or until the cheese melts. Sprinkle with extra oregano to serve.
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