Baked Rigatoni with Shrimp and Feta

Rose M. Helle


This recipe was found in "Dinner Made Easy", a Winn-Dixie publication- sounded so good I just had to try it. You don't see many dishes that feature pasta, shrimp and feta, my three favorite things. My feta was with Mediterranean Herbs - gave it a unique taste.
An easy, favorite go-to dish.

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4 to 8 servings
20 Min
45 Min


1 pkg
(12oz) rigatoni
1 lb
extra-large shrimp, peeled and deveined
3 Tbsp
extra-virgin olive oil
shallot, finely chopped
1 Tbsp
tomato paste
garlic cloves, finely chopped
1/2 tsp
dried oregano
1/4 tsp
red pepper flakes
1/4 c
dry white wine
1 can(s)
(28oz) crushed tomatoes
salt & pepper
6 oz
(1-1/2 cups) feta cheese, crumbled


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1Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot.

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2Saute shrimp in 2 tbsp. oil in a large non-stick skillet over medium-high heat until lightly browned and cooked through, about 5 minutes; transfer to plate.

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3Add remaining 1 Tbsp oil to now empty skillet and cook shallot until softened, about 1 minute. Add tomato paste, garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.

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4Stir wine into skillet and simmer for one minute. Add crushed tomatoes and return to a simmer. Stir tomato mixture and shrimp into pot with pasta. Season with salt and pepper to taste.

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5Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy