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Greek Pasta Casserole

Greek Pasta Casserole
This Recipe Is:

WebMD Recipe from

  • 1/4 cup
    olive oil
  • 4 cloves
    garlic, minced
  • 1 pound
    small pasta shells
  • 1 15-ounce can
    ready-cut diced tomatoes with their juice
  • 1 7-ounce can
    jar roasted red peppers, well drained and diced
  • 1/4 cup
    black olives, pitted and roughly chopped
  • 2 tablespoons
    red wine
  • 1/4 teaspoon
    crushed red pepper flakes
  • 1/4 cup
    finely chopped fresh parsley
  • 1 1/2 teaspoons
    dried oregano
  • 1 cup
    crumbled feta cheese
  1. Bring a large quantity of water to boil in a stockpot. Meanwhile, heat the oil in a small saucepan over medium-low heat.  Add the garlic and cook 30 seconds; do not let it brown.  Remove the pan from the heat and set aside.
  2. Add the pasta to the boiling water and cook until very al dente, soft but not quite cooked through.  It will continue to cook in the oven.  Drain thoroughly in a colander and place back in the pot.  Pour on the garlic oil and toss well.  Let cool to room temperature, tossing occasionally to prevent sticking.
  3. Preheat the oven to 375°F.
  4. Mix in all the remaining ingredients.  Place in a shallow 3-quart casserole (such as a 13×9 inch pan).  Cover with foil.  (The pasta can be assembled and refrigerated up to 24 hours in advance.  Bring to room temperature before baking.)
  5. Bake, covered, for 25 minutes or until hot and bubbly.  Remove the foil and bake another 5 minutes to lightly brown the top of the casserole.

Adapted from Vegetarian Classics

Nutritional Information

Makes: 6 servings
  • Calories400
  • Carbohydrates48 g
    • Dietary fiber1.7 g
  • Cholesterol77 mg
  • Fat16.9 g
    • Saturated fat5.4 g
  • Sodium432 mg
  • Protein13.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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