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Greek Pasta Casserole Recipe

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This recipe for Greek Pasta Casserole, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Young

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil, plus extra for greasing
4 minced garlic cloves
1 lb. small pasta shells
14 oz. can petite diced tomatoes with their juice (tomate troceado)
7 oz. jar roasted red peppers, drained and diced
1/4 c. chopped black olives (optional)
2 T. red wine
1/4 tsp. crushed red pepper flakes
1/4 c. finely chopped fresh parsley (or 1 tsp. dried)
1 1/2 tsp. dried oregano
1 pkg. feta cheese, diced

Directions:
Directions:
Bring a large quantity of water to a boil in a stockpot. Meanwhile, heat the oil in a small saucepan over medium-low heat. Add the garlic and cook 30 seconds. Remove pan from heat and set aside. Preheat the oven to 375 F. Add the pasta to the boiling water and cook until al dente, about 15 minutes. Drain thoroughly and place in a large bowl. Pour on the garlic oil and toss well. Let cool to room temp, tossing occasionally to prevent sticking. Mix in all remaining ingredients. Oil a shallow 3 quart casserole. Spoon the mixture into the dish and cover with foil. (The casserole can be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temp. before baking.) Bake, covered, for 25 minutes, or until hot and bubbly. Remove the foil the last 5 minutes to lightly brown the top of the casserole.

 

 

 

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