Kalamata Olive, Tomato, and Cheese Melt Recipe - Allrecipes.com
Kalamata Olive, Tomato, and Cheese Melt Recipe
  • READY IN 55 mins

Kalamata Olive, Tomato, and Cheese Melt

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Feb 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.

 
Aug 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.

 
Jul 23, 2003

Great-serve with Greek salad-

 
Apr 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!

 
Jun 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.

 
Nov 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?

 
Jul 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.

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 62.1 g
  • 20%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 815 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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