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Baked Pasta

Jessica Braider
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Servings 6

Ingredients
  

  • ½ lb whole wheat pasta shells and fusili are favorites in our house
  • 1 onion chopped
  • 2 carrots pealed and chopped
  • 1 green pepper chopped
  • 1/3 large head of broccoli chopped into bit sized stem pieces and florets, add stem pieces to onion pile and keep florets out separately
  • 1 clove garlic minced
  • 1 28 oz can chopped tomatoes
  • 1 tbl fresh oregano chopped or 1 tsp dried
  • 1 tbl fresh thyme chopped or 1 tsp dried
  • 1/3 cup red wine
  • ¼ cup olives chopped
  • 1/3-1/2 cup feta
  • 1-2 tbl fresh basil
  • 1/3 cup parmesan
  • salt and pepper
  • extra virgin olive oil

Instructions
 

  • Preheat oven to 425. In a 5-6 quart dutch oven, heat 1-2 tbl of olive oil on medium-high, add onion, carrots, green pepper, and broccoli stems (you’ll add the florets later). Turn down to medium and cook until the onions are translucent. Start a pot of water to boil. Add garlic and stir for 30 seconds. Add broccoli florets, can of tomatoes, oregano, thyme, wine, salt and pepper. Turn down to low and let simmer gently. When the water is boiling, add pasta and cook until just al dente. When pasta is ready, strain and add to the sauce. Mix in the olives, basil, and feta. Sprinkle parmesan over the top. Cover and put into the oven for 20 minutes. After 20 minutes, uncover and broil for 5 minutes.