Rotini Santorini Bake
Recipe from Better Homes and Gardens

Feta cheese, black olives, and balsamic vinaigrette bring bold flavors to this baked pasta recipe.


Rotini Santorini Bake

by 2  people

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Servings: 8 servings
Prep Time: 40 mins
Total Time: 1 hr 25 mins
Related Categories: Greek Pasta Dishes, Pasta, Tomatoes, Vegetable Casseroles, Vegetarian Beans and Lentils, Vegetarian Pasta
 
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Ingredients
  • 12  ounce packaged
    dried rotini pasta
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  • 1/2  cup
    bottled balsamic vinaigrette
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  • 1  15-ounce can
    cannellini or garbanzo beans, rinsed and drained
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  • 8  ounces
    feta cheese, crumbled
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  • 1  cup
    coarsely chopped pitted Greek black olives
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  • 1  pound
    roma tomatoes, coarsely chopped
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  • 1/2  cup
    seasoned fine dry bread crumbs
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  • 1  8-ounce carton
    plain low-fat yogurt
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  • 3/4  cup
    milk
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  • 1/3  cup
    grated Parmesan cheese
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  • 1  tablespoon
    all-purpose flour
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Directions
1.
Preheat oven to 375 degree F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain. In a very large bowl combine vinaigrette and pasta; toss to coat. Stir in beans, cheese, olives, and tomatoes.
2.
Sprinkle 1/4 cup of the bread crumbs in prepared dish. Spoon pasta mixture into dish. In a medium bowl stir together yogurt, milk, Parmesan, and flour until smooth. Pour evenly over pasta mixture. Sprinkle top with remaining 1/4 cup bread crumbs. Bake, covered, for 25 minutes. Uncover and bake 10 to 15 minutes more until heated through and top is lightly browned. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition information
Calories 425, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 31 mg, Sodium 1045 mg, Carbohydrate 57 g, Total Sugar 6 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin C 19%, Calcium 31%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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