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Kalamata Olive, Tomato, and Cheese Melt
Kalamata Olive, Tomato, and Cheese Melt
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Baked rotini pasta with tomatoes, kalamata olives, peppers, and a mix of feta and Cheddar cheeses, golden and bubbly.
Ingredients:
  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, chopped
  • 0.5 medium green bell pepper, chopped
  • 1 (28 ounce) can diced tomatoes
  • 0.5 cup red wine
  • 20 kalamata olives, pitted and chopped
  • 0.66666668653488 cup crumbled feta cheese
  • 0.66666668653488 cup shredded reduced-fat Cheddar cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while you bring a large pot of salted water to a boil. Cook the pasta for 8 to 10 minutes until al dente, then drain.
  • In a large heavy skillet, heat oil over medium heat. Cook onion, jalapeno, and green bell pepper until onions are soft. Add tomatoes, wine, and kalamata olives. Simmer for 15 minutes. Mix pasta with sauce until fully coated. Transfer to a 9x13 inch baking dish and top with feta and Cheddar cheese.
  • Preheat the oven and bake for 5 minutes. Switch oven to broiler setting and broil for an additional 5 minutes, or until the topping is golden brown and bubbly.

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