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Kalamata Olive, Tomato, and Cheese Melt

Kalamata Olive, Tomato, and Cheese Melt

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
CINDYOWE

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

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.
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Reviews

Suzanne
23

Suzanne

2/20/2006

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.

endcapitalism
21

endcapitalism

8/12/2010

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.

GINAH1
16

GINAH1

7/23/2003

Great-serve with Greek salad-

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