Thanks to April Vander Haar of Zoës Kitchen for these recipes.
Greek Pasta Bake
2 tubs Pasta Salad
rotisserie chicken (pull meat into bite-sized pieces and discard skin)
2 cups marinara (or your favorite pasta sauce)
1 cup shredded mozzarella
12 oz. freshly sliced mozzarella cheese
2 freshly sliced tomatoes, in ½ inch pieces
Preheat oven to 350 degrees. Grease 9x9 inch casserole dish.
Combine first four ingredients in mixing bowl.
Transfer to casserole dish. Alternate rows of mozzarella and sliced tomatoes across the top of the casserole.
Bake for 30 or 40 minutes, or until heated through.
Yield: Up to 8 servings
· Fresh chopped romaine, iceberg and baby greens
· Sliced cucumbers
· Sliced cherry tomatoes
· Sliced red onion
· Crumbled feta cheese
· Sliced bell peppers
· Pitted Kalamata Olives
· Whole pepperoncini
Blend of olive oil, red wine vinegar and mix of salt, garlic, pepper and oregano to taste
Add ingredients together
Top with dressing and sprinkle remaining feta cheese on top
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