Greek Pasta Bake

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Greek Pasta Bake

I love a casserole with minimal leftovers, and I love the suggestion of anything Greek. This may be my new favorite dish! The tangy feta really makes the meal pop for me. Plus, I like any recipe that doesn't need a lot of prepping. Simply mix your ingredients together and pop in the oven. A definite keeper!

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Cooking Temp: 375
  • Servings: 2-3


  • 8 oz any small-shaped pasta
  • 2 clove(s) garlic, minced
  • 2 tbsp(s) olive oil, plus a little extra for the baking dish
  • 1 (14 ounce) can(s) diced tomatoes with juice
  • 1/2 cup(s) jar roasted peppers, drained and chopped
  • 2-3 tbsp(s) black olives, sliced
  • 1 tbsp(s) red wine
  • 1 pinch(s) crushed red pepper
  • 1/2 cup(s) feta cheese crumbles
  • 1/2 tsp(s) dried oregano
  • 2 tbsp(s) fresh flat-leaf parsley,roughly chopped


Place oven at 375 degrees and oil an 8 X 8 or similar small oven-safe baking dish.

In a small pan, heat oil over medium temp. Add garlic and cook 30 sec to 1 min. Garlic should not be browned but just fragrant. Remove from heat and allow to cool.

Meanwhile, bring a medium pot of water to boil and add pasta. Do not salt water. Allow to cook until pasta is (chewy) al dente--about 12-15 minutes. Begin checking after 10 min for readiness.

Drain into a bowl and mix garlic oil into pasta. Allow to cool, then add all other ingredients. Cover with foil and place in oven 25 minutes. Remove foil and bake 5 more minutes to lightly brown top.

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