Meatless Monday: Greek Pasta Casserole

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Greek Pasta Casserole
ByDana Treat
WebMD Recipe from Foodily.com

Ingredients
1/4 cup olive oil
4 garlic cloves, minced
1 pound small pasta shells
1 (15 oz.) can ready-cut diced tomatoes with their juice
1 (7 oz.) jar roasted red peppers, well drained and diced
1/4 cup pitted and roughly chopped black olives
2 tbsp. red wine
1/4 tsp. crushed red pepper flakes
1/4 cup finely chopped fresh parsley
1 1/2 tsp. dried oregano
1 cup crumbled feta cheese
Instructions
Bring a large quantity of water to boil in a stockpot. Meanwhile, heat the oil in a small saucepan over medium-low heat. Add the garlic and cook 30 seconds; do not let it get at all colored. Remove the pan from the heat and set aside.
Add the pasta to the boiling water and cook until very al dente, soft but not quite cooked through. It will continue to cook in the oven. Drain thoroughly in a colander and place back in the pot. Pour on the garlic oil and toss well. Let cool to room temperature, tossing occasionally to prevent sticking.

Preheat the oven to 375 degrees.

Mix in all the remaining ingredients. Place in a shallow 3-quart casserole (such as a 13×9 inch pan). Cover with foil. (The pasta can be assembled and refrigerated up to 24 hours in advance. Bring to room temperature before baking.)
Bake, covered, for 25 minutes or until hot and bubbly. Remove the foil and bake another 5 minutes to lightly brown the top of the casserole.

Adapted from "Vegetarian Classics"

Total Servings: 6

Nutritional Information Per Serving
Calories: 400
Carbohydrates: 48 g
Cholesterol: 77 mg
Fat: 16.9 g
Saturated Fat: 5.4 g
Fiber: 1.7 g
Sodium: 432 mg
Protein: 13.3 g
Sugar: 4.4 g

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From www.foodily.com with permission. © 2010 Foodily.com Inc.