Greek Pasta Bake
Serves: 6-8
  • 1 lb First Street penne
  • 1 cup diced La Romanella fire roasted red peppers
  • 1 cup roughly chopped La Romanella marinated artichoke hearts
  • ½ cup halved La Romanella calamata olives
  • ¾ cup First Street crumbled feta
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 2 cups milk
  • ½ tsp dried oregano
  • ½ tsp dried bail
  • Salt & pepper, to taste
  • 2½ cups First Street shredded mozzarella, divided
  • 1 (14 oz) can First Street diced tomatoes, undrained
  1. Cook penne to al dente according to package directions. Drain and transfer to a large bowl. Add red pepper, artichoke hearts, olives and feta to the bowl and toss to combine.
  2. Preheat broiler.
  3. Heat butter in a medium pot over medium-high heat. When melted, add flour and cook, whisking continually until mixture turns the color of peanut butter, about 2-3 minutes. Carefully whisk in milk and cook, stirring frequently, until thickened, about 5 minutes. Add oregano and basil, and season to taste with salt & pepper. Remove from heat and stir in 2 cups mozzarella cheese. Then stir in diced tomatoes with their juice.
  4. Pour the cheese sauce over the pasta mixture and stir everything until evenly coated.
  5. Transfer pasta to an oven safe baking dish. Sprinkle remaining ½ cup mozzarella over top. Broil until top is just browned and bubbly.
  6. Serve immediately!
Recipe by Flying on Jess Fuel at