November 15, 2010

Portabello, Artichoke & Feta Baked Mediterranean Penne

It's no secret that I love pasta.  I mean, I have about a gazillion pasta dishes already on this blog.  I was getting sick of the old tomato and cheese flavor, so I decided to change it up with a Mediterranean twist by adding some feta, artichokes and portabello mushrooms and it really packed a punch.  Then, this darn daylight savings time gave me one less hour at dinnertime so I had to take a picture in the dark, which never makes this look not quite as appetizing as it really is.  This is a great versatile dish that is perfect for meatless nights (you could added shredded chicken if you don't want to go without!).  Enjoy!
1 lb. box whole wheat penne, cooked al dente (9 min. max)
1 small onion
1 small red pepper
2 cloves garlic
1 TBS. olive oil
1 can artichoke hearts, drained and chopped
2 large portabello mushrooms, stems removed, diced into bite sized pieces
1 c. tomato sauce
2 c. your favorite pasta sauce (one with peppers and mushrooms compliments this nicely)
8 oz. feta cheese, divided in half and crumbled
1 c. parmesan cheese, shredded.

Saute onions, garlic, mushrooms and peppers in olive oil until translucent (about 4-5 minutes).  In large bowl, mix all ingredients, reserving 4 oz crumbled feta and all or parmesan.  Place pasta mixture in 9x13 pan.  Sprinkle with feta and parmesan.  Preheat oven to 350.

Bake for 30 minutes or until feta is bubbly.

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