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.

☆☆☆☆☆ 0 votes
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

How to Make Baked Rigatoni with Shrimp and Feta


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

Printable Recipe Card

About Baked Rigatoni with Shrimp and Feta

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