Feta And Tomato Pasta

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

An appetizing casserole with the crowd-pleasing flavours of tasty tomatoes and feta - best served with fresh French bread!

Ingredients

• 12 cups (3 l) water
• 1 1/2 tsp. (7 ml) salt
• 3 cups (750 ml) fusilli pasta
• 2 tsp. (10 ml) cooking oil
• 2 cups (500 ml) sliced fresh white mushrooms
• 1 cup (250 ml) chopped onion
• 2 cups (500 ml) chopped red pepper
• 3/4 cup (175 ml) chopped sun-dried tomatoes in oil, blotted dry
• 2 tsp. (10 ml) dried oregano
• 2 garlic cloves, minced (or 1/2 tsp. 2 ml, powder)
• 1/2 tsp. (2 ml) pepper
• 25 oz. (680 ml) can of tomato sauce
• 14 oz. (398 ml) can of diced tomatoes, drained
• 2 tsp. (10 ml) granulated sugar
• 1 cup (250 ml) crumbled feta cheese
• 1/2 cup (125 ml) grated Parmesan cheese

Directions

1. Combine water and salt in Dutch oven.
2. Bring to a boil.
3. Add pasta.
4. Boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm.
5. Drain.
6. Return to same pot.
7. Cover to keep warm.
8. Heat cooking oil in a large frying pan on medium.
9. Add mushrooms and onion.
10. Cook for about 8 minutes, stirring often, until onion is softened.
11. Add next 5 ingredients.
12. Cook for about 4 minutes, stirring occasionally, until red pepper is tender-crisp.
13. Add next 3 ingredients.
14. Stir.
15. Bring to a boil.
16. Simmer, uncovered, for 10 minutes.
17. Add to pasta.
18. Add feta cheese.
19. Stir.
20. Transfer to serving bowl.
21. Sprinkle with Parmesan cheese.

Makes about 9 cups (2.25 l)