Kalamata Olive, Tomato, and Cheese Melt27 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.” - by CINDYOWE
Original recipe yields 6 servings
- 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.
- 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.
- Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.
Amount Per Serving (6 total)
- 489 cal
- 16.1 g
- 62.1 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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 b..." See moreecause 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."
"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..." See more 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."
"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 ch..." See moreop 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!"
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