Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.

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  • Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell 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 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.

  • Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

Nutrition Facts

489 calories; protein 18g 36% DV; carbohydrates 62.1g 20% DV; fat 16.1g 25% DV; cholesterol 28mg 9% DV; sodium 814.5mg 33% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2006
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. Read More
(24)

Most helpful critical review

Rating: 3 stars
02/21/2006
I thought this was okay as a side dish but the kids thought it was boring. I think it needed more sauce and maybe some extra seasonings. Read More
(7)
40 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/20/2006
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. Read More
(24)
Rating: 5 stars
08/12/2010
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. Read More
(22)
Rating: 5 stars
07/23/2003
Great-serve with Greek salad- Read More
(16)
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Rating: 5 stars
06/29/2008
This is one of our favorite recipes we have found on this site. I omit the jalapeno peppers use a mexican blend cheese instead of the cheddar and add diced chicken. I toss everything together in a lasagna pan and bake it. The red wine and kalamata olives really make this recipe delicious. Read More
(14)
Rating: 5 stars
04/17/2004
This dish was fantastic! I wouldn't change a thing. The kalamata olives are what really makes this dish so I wouldn't recommend substituting them unless you really dislike them. Be sure to fine chop them so they are well distributed throughout the dish. I would say this dish feeds closer to 8 - 10 people. Thanks for a wonderful recipe Cindy! Read More
(14)
Rating: 5 stars
11/08/2004
I was a little wary of this recipe as it seemed like a strange fancy casserole. I'm glad my love of kalamata olives and feta cheese won out. This was fabulous - definitely a keeper. And I agree with the earlier poster who reccomended extra cheese - can you ever have enough cheese anyway? Read More
(13)
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Rating: 5 stars
07/01/2003
I love Feta cheese and really wanted to try it in a recipe. Not only that but I have a Vegetarian roomate so I was excited about this recipe and it was fantastic! It's like a cooked pasta salad. I substituted black olives for the Kalamata olives since they aren't my thing and to make it more mild excluded the peppers. It was a great dinner and very light and filling. I think next time I'll add more cheese though because I think at least a cup of cheddar and Feta should top it and a hint of Parmesean. Read More
(12)
Rating: 5 stars
04/16/2003
This recipe was delicious. The wine gave it a wonderful flavor but I think it could be left out. My husband who is a very fussy eater also asked me to make it again. Great recipe! Read More
(8)
Rating: 3 stars
02/21/2006
I thought this was okay as a side dish but the kids thought it was boring. I think it needed more sauce and maybe some extra seasonings. Read More
(7)
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