With a nod to the Greek Isles, shrimp and penne pasta are punctuated with spinach, olive oil, feta cheese and ripe olives in this succulent dish.
Greek Shrimp and Pasta Bake
- Prep Time 30 min
- Total 50 min
- Ingredients 9
- Servings 6
Ingredients
- 2 1/2 cups uncooked penne pasta (8 oz)
- 3/4 lb uncooked medium shrimp, peeled, deveined and tail shells removed
- 3 cups fresh spinach, stems removed, torn into pieces
- 1 cup grape tomatoes, cut in half
- 1 teaspoon salt
- 1 teaspoon dried oregano leaves
- 2 tablespoons olive oil
- 1 package (4 oz) crumbled feta cheese (about 1 cup)
- 1 can (2 1/4 oz) sliced ripe olives, drained
Instructions
-
Step1In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 to 3 minutes of cooking. Cook until pasta is tender and shrimp turn pink. Drain; return to saucepan.
-
Step2Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step3Stir remaining ingredients into cooked pasta and shrimp. Pour into baking dish; spread evenly.
-
Step4Bake uncovered 15 to 20 minutes or until thoroughly heated.
Nutrition
280
Calories
11g
Total Fat
14g
Protein
33g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 910mg
- 38%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 2g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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