Rotini Santornini Bake
A vibrant baked pasta dish featuring tangy balsamic, creamy yogurt, feta, olives, and fresh tomatoes, perfect for family dinners or entertaining with bold Mediterranean flavors.
Ingredients
- 12 oz dried rotini pasta
- 1/2 cup bottled balsamic vinegar
- 15 oz can cannelloni or garbanzo beans, rinsed and drained ⓘ
- 8 oz feta cheese, crumbled ⓘ
- 1 cup coarsely chopped pitted Greek black olives ⓘ
- 1 lb roma tomatoes, coarsely chopped
- 1/2 cup seasoned fine dry bread crumbs ⓘ
- 8 oz plain low-fat yogurt ⓘ
- 3/4 cup milk ⓘ
- 1/3 cup grated parmesan cheese
- 1 tablespoon all purpose flour ⓘ
Instructions
- Preheat oven to 375°F.
- Lightly grease a 3-quart rectangular baking dish; set aside.
- Cook pasta according to package directions. Drain.
- In a very large bowl, combine vinegar and cooked pasta; toss to coat.
- Stir in beans, feta cheese, olives, and tomatoes.
- Sprinkle 1/4 cup of bread crumbs in the prepared dish.
- Spoon the pasta mixture into the dish.
- In a medium bowl, stir together yogurt, milk, parmesan cheese, and flour until smooth.
- Pour evenly over the pasta mixture.
- Sprinkle the remaining 1/4 cup bread crumbs on top.
- Bake, covered, for 25 minutes.
- Uncover and bake 10 to 15 minutes more until heated through and lightly browned on top.
- Let stand 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding some sautéed garlic or onions to the pasta mixture. You can substitute the feta cheese with goat cheese for a tangy twist. If you prefer a gluten-free option, use gluten-free pasta. To enhance the dish, toss in some fresh herbs like basil or oregano, which pair beautifully with Mediterranean recipes.
Serving Suggestions
This dish is perfect served warm, and pairs well with a fresh Green Salad With Pine Nuts for a light meal. You can also complement it with crusty bread or a side of roasted vegetables. For a heartier experience, consider serving alongside Orzo With Black Beans And Veggies.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in the oven at 350°F until heated through, or microwave individual portions until hot. Adding a splash of milk before reheating can help restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Rotini Santornini Bake contains roughly 296 calories, with 10g protein, 52g carbohydrates, and 5g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the pasta mixture and the yogurt mixture the day before, then assemble and bake it when ready to serve. Just cover and refrigerate both mixtures separately, then combine and bake as directed.
Can I use different types of beans?
Absolutely! You can substitute the cannellini or garbanzo beans with black beans or kidney beans based on your preference. Each will add a unique flavor and texture to the dish.
Is this dish suitable for a vegetarian diet?
Yes, Rotini Santornini Bake is a vegetarian-friendly recipe, making it a great choice for those following a vegetarian diet. It incorporates a variety of vegetables and beans, offering a wholesome and satisfying meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).