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Baked Fusilli
with broccoli and feta

Active: 30 Total: 40

This cheesy pasta bake is made with a white beans and a quick, spicy (or not) red sauce and includes broccoli florets for texture. Customize as you like - just about any cheese will work well in this dish!

Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Baked Fusilli with Broccoli and Feta:
  • Pasta, fusilli - 8 oz
  • Broccoli - 10 oz, finely chopped
  • Onions, medium - 1/2, diced
  • Bell peppers, red - 1/2, chopped
  • Garlic - 2 cloves, chopped
  • Cheese, provolone - 3 oz, grated (sub mozzarella)
  • Cheese, feta - 3 oz
  • Oil, cooking - 1 Tbsp
  • Oregano, dried - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed

Nutrition Facts

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Prep

  1. Cook pasta - (Skip if pasta was made ahead for Tuesday.) Bring a stock pot of salted water to a boil over high heat. Add pasta. Cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)

  2. Broccoli / Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers. (Can be done up to 5 days ahead)

  3. Prep cheese - Crumble feta and grate provolone. (Can be done up to 1 day ahead)

  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Heat an oven-safe skillet over medium-high heat. Add cooking oil. When oil begins to shimmer, add onions and bell peppers with a pinch of salt. Saute until softened, 2 to 3 minutes. Add garlic, oregano and red pepper flakes and saute until fragrant, about 1 minute more. Add diced tomatoes (including juice) and crushed tomatoes and stir to combine. Simmer until sauce thickens slightly, 4 to 5 minutes.

  3. While sauce simmers, place broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 3 to 4 minutes, until tender. Season with some salt and pepper.

  4. Remove sauce from heat and stir pasta, broccoli, beans and feta (if it won't all fit easily in skillet, transfer to a baking dish coated with non-stick cooking spray). Top with provolone. 

  5. Transfer to oven and bake until provolone is melted, 8 to 10 minutes.

  6. Serve pasta hot out of the oven and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (104)
Gluten-free (6)
Paleo (13)
Vegetarian (13)

34 reviews

I loved it; my bf not so much because he was expecting a thicker sauce. To do that, should we have waited for it to thicken while on the stove top or should we have left it in the oven for a bit longer?

By: Nina
Posted: May 02, 2017
Diet: Original
0 Helpful

Shrimp wasn't done correctly. But unlike the rest of the reviewers I needed to leave In longer.

By: Kalli
Posted: Mar 28, 2017
Diet: Original
0 Helpful

Definitely a go to meal for me prior to CookSmarts! Shrimp, feta, pasta... Favorite combo! Loved the addition of red peppers!

By: Angela
Posted: Feb 08, 2017
Diet: Original
0 Helpful

Very good, loved the sauce and the feta was just the right amount of cheese so no parm needed, and I say this as a lover of cheese. The shrimp was also perfectly cooked.

By: Nicole
Posted: Jan 24, 2017
Diet: Original
0 Helpful

Added in the broccoli to the pan right before it went in the oven, doubled the shrimp, left off the feta (not by choice) and finished the dish with a good helping of lemon juice and parm... soooooo good.

By: Amanda
Posted: Jan 23, 2017
Diet: Original
0 Helpful

Delicious, but a few disappointments with the recipe itself: (1) I don't have a microwave and wish so many recipes didn't depend on that for time-saving. I want quick recipes even without use of a microwave! (2) Once I bump up the recipes to make 6 or 8 servings, the instructions aren't always very accurate. No way I could fit 2+ lbs of shrimp in a single layer. (I put them in two layers and it was fine.) I wish the recipe instructions would change to accommodate higher volume.

By: MEGAN
Posted: Jan 19, 2017
Diet: Paleo
0 Helpful