Greek Tomato & Herb Baked Pasta
In seaside restaurants in Athens, Greece, this baked pasta is a popular summer staple! Prep tomatoes and bell peppers practically with the Geedel manual food chopper. The pasta is coated in a tomato-herb sauce, topped with cheese, and baked until stringy—sweet, tangy, and rich. Serve with olive oil bread for ultimate satisfaction!
Ingredients (Serves 6)
- 300g dry fusilli pasta
- 4 medium tomatoes (peeled)
- 1 red bell pepper (seeded)
- 1 yellow bell pepper (seeded)
- 1 onion (peeled)
- 200g mozzarella cheese (cubed)
- 100g feta cheese (crumbled)
- 3 tbsp olive oil
- 15g fresh oregano (chopped)
- 20g fresh basil (torn)
- 4 garlic cloves (minced)
- 1.5 tsp salt
- 1 tsp crushed black pepper
Detailed Instructions
1. Chop vegetables with Geedel
Peel and halve the tomatoes, place in the Geedel vegetable chopper, and spin into diced pieces. Halve the bell peppers and spin into thin strips. Halve the onion and spin into dice. This hand food chopper cuts tomatoes into juicy dice that release flavor easily, and bell peppers into crisp, tender strips. Use the salad spinner attachment to gently dry the tomato dice—prevents excess moisture during baking.
2. Make sauce & cook pasta
Heat olive oil in a pan. Sauté onion dice and minced garlic until fragrant. Add tomato dice and bell pepper strips, stir-fry for 5 minutes. Mix in fresh oregano, salt, and crushed black pepper, simmer for 10 minutes until the sauce thickens. Cook the fusilli pasta according to package instructions until al dente (80% cooked), drain thoroughly, then toss into the sauce to coat evenly.
3. Bake the pasta
Transfer the sauced pasta to a baking dish. Top with cubed mozzarella cheese and sprinkle with crumbled feta cheese. Bake at 190℃ for 20 minutes until the cheese melts and the surface turns slightly golden. Remove from the oven, sprinkle with torn fresh basil, and drizzle with 1 tbsp olive oil. The sweet-tangy tomato sauce blends perfectly with the cheesy aroma—full of authentic Greek flavor!
Summary
The key to this Greek staple is the fresh vegetables prepared by the Geedel vegetable chopper. Tomato dice release ample juice for a rich sauce, while bell pepper strips add texture. The combination of two cheeses enhances the mellow flavor—making it a refreshing yet savory choice for summer gatherings!
