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Baked Pasta with Sun-Dried Tomatoes and Olives

Pasta pies, a fun Greek recipe category, come in many shapes and sizes, and are filled with everything from aromatic ground meat to seafood and vegetables. The most classic, one could say, is traditional Greek pastitsio. This Greek recipe for baked pasta is an easy weekend treat that young and old will love and vegetarians will adore!
Course dinner, Lunch, pasta
Cuisine Greek, Greek cuisine, Mediterranean diet, vegetarian
Keyword Diane Kochilas, extra virgin olive oil, Greek food, Greek recipes, kalamata olives, olive oil, olives, pasta pie, sundried tomatoes
PREP TIME 15 minutes
COOK TIME 50 minutes
SERVES 7

Ingredients

Instructions

  1. Preheat the oven to 375F/180C. Oil two large loaf pans or one large baking dish.
  2. Toss the pasta with half the olive oil, crumbled feta, sun-dried tomatoes, olives, salt, pepper and oregano.
  3. Whisk the eggs, milk, and remaining olive oil together in a large bowl until thick and creamy. You can do this with an electric hand mixer, too. Pour the mixture into the pasta and toss very well to combine thoroughly.
  4. Transfer the pasta mixture to the loaf or baking pans. Bake in the middle of a hot oven for about 45 – 50 minutes, or until set and golden. Remove and serve.

Notes

Want to try a light, delicious Greek red with this? Go for this lovely Nemea red, made with the Agiorgitiko grape. If you like Merlot, you’ll love this!