2/3 cup crumbled feta, divided
1/4 cup freshly grated parmesan cheese, divided
1 medium siz purple onion, halved and sliced
2 tablespoons olive oil
14 oz can quartered artichoke hearts, rinsed and drained
16 oz can crushed tomatoes, undrained
2.25 oz can sliced ripe olives, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried italian seasoning
Place pasta in greased 7x11x2 inch baking dish; sprinkle with half each of feta and parmesan cheese.
Saute onion in hot oil in large skiller over medium-high heat until tender: add artichoke hearts and tomatoes and cook 2 to 3 minutes
Add olives, salt, pepper, and italian seasoing to tomato mixture, cover, reduce hear, and simmer 10 minutes.
Pour sauce over pasta and sprinkle with remaining cheeses.
Bake 350 degrees for 20 minutes or until cheese melts.
I got this recipe from Creating a Stir cookbook. I did not use olives because I do not like them. If you like artichokes I would recommend this dish.
Megan-3.5/5
Jesse-4/5
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