Recipe by CINDYOWE
"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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1 (16 ounce) package
jalapeno pepper, chopped
green bell pepper, chopped
1 (28 ounce) can
kalamata olives, pitted and chopped
crumbled feta cheese
shredded reduced-fat Cheddar cheese
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.
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.
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.
Great-serve with Greek salad-
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!
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.
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?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kalamata Olive, Tomato, and Cheese Melt
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 145
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