Greek Pasta Bake

This Greek Pasta Bake is creamy and flavorful, filled with feta cheese, Kalamata olives and marinated artichoke hearts. You can add chicken or keep it as is for a filling vegetarian meal.

The Greek Pasta Bake was inspired by this Southwestern Chili Con Queso Pasta Bake that I blogged about ages ago (but made again recently and remembered how amazing it is).

I love Greek flavors and I recently picked up some roasted red peppers, Kalamata olives and marinated artichoke hearts, so I swapped out the Mexican flavors for Greek ones. I also added some feta cheese for a little salty kick. It worked great!!

I kept the pasta bake vegetarian, but you could easily add some diced cooked chicken breast or even shredded rotisserie chicken to give it a little more heft.

The result was creamy, rich and so tasty. This is a great meal for feeding a crowd. If you do have leftovers, they’re perfect for reheating for lunch!

Greek Pasta Bake

 

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Author: Flying on Jess Fuel

Serves: 6-8

Ingredients

• 1 lb penne
• 1 cup diced fire roasted red peppers
• 1 cup roughly chopped marinated artichoke hearts
• ½ cup halved Kalamata olives
• ¾ cup 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 shredded mozzarella, divided
• 1 (14 oz) can diced tomatoes, undrained

Instructions

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.
4. Carefully whisk in milk and cook, stirring frequently, until thickened, about 5 minutes. Add oregano and basil, and season to taste with salt & pepper.
5. Remove from heat and stir in 2 cups mozzarella cheese. Then stir in diced tomatoes with their juice.
6. Pour the cheese sauce over the pasta mixture and stir everything until evenly coated.
7. Transfer pasta to an oven safe baking dish. Sprinkle remaining ½ cup mozzarella over top.
8. Broil until top is just browned and bubbly.
9. Serve immediately!

3.5.3251

Enjoy!