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Baked Pasta w/Shrimp, Tomatoes & Feta
Cummulative Rating
Servings
Makes 6 servings.
Difficulty
Easy |
Ingredients
1 medium onion, finely chopped
3 garlic cloves, minced
1 Tablespoon fresh oregano, chopped
1/4 teaspoon hot red pepper flakes (optional)
1 Tablespoon olive oil
1/2 cup red wine
One 28 ounce can diced tomatoes
Salt and freshly ground black pepper
1-1/2 pounds large shrimp, shelled & deveined
1 pound spiral gf pasta
1/2 cup gf chicken stock, warmed
1/2 cup Kalamata olives, pitted and chopped
1 pound feta, crumbled
1/2 cup mozzarella cheese, grated
2 Tablespoons fresh basil, chopped |
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Directions
Preheat oven to 425°F.
In a 4 quart saucepan, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, oregano and hot red pepper flakes. Cook, stirring occasionally, until onions are tender. Add wine and boil until reduced by half. Stir in tomatoes. Adjust seasonings to taste with salt and freshly ground black pepper. Reduce heat and simmer, stirring frequently, until slightly thickened, about 8-10 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
While sauce is cooking, cook pasta according to package directions. Drain. Return pasta to pot and stir in sauce with shrimp along with chicken stock and olives. Adjust seasonings to taste with salt and freshly ground black pepper.
Spoon half of the pasta into an oiled 13x9x2 inch glass baking dish. Sprinkle with half the feta. Top with remaining pasta and feta. Sprinkle top with mozzarella cheese.
Bake, uncovered, until cheese is melted and pasta is heated through, about 15 minutes. Garnish with fresh basil. |
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Tips
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We used Tinkyada’s gf spiral pasta for the gf pasta in this recipe. For more information on this product please visit www.tinkyada.com. |
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