Real Recipes From Real Home Cooks ®

baked rigatoni with shrimp and feta

Recipe by
Rose M. Helle
The Villages, FL

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.

yield 4 to 8 servings
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For baked rigatoni with shrimp and feta

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

How To Make baked rigatoni with shrimp and feta

  • 1
    Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot.
  • 2
    Saute 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.
  • 3
    Add 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.
  • 4
    Stir 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.
  • 5
    Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.

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