8 ounces penne pasta, uncooked
2/3 cup crumbled feta cheese, divided
1/4 cup freshly grated Parmesan cheese, divided
1 medium purple onion, halved and sliced
2 tablespoons olive oil
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 (16-ounce) can crushed tomatoes, undrained
1 (2.25-ounce) can sliced ripe olives, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Cook pasta according to package directions; drain. Place pasta into a lighly greased 11x7x1 1/2 inch baking dish; sprinkle with half of feta and Parmesan cheeses, and set aside.
Cook onion in oil in a large skillet over medium-high heat, stirring constantly, until tender. Add artichokes and tomatoes; cook 2 to 3 minutes.
Add olives, salt and pepper; cover, reduce heat, and simmer 10 minutes. Pour over pasta; sprinkle with remaining cheeses.
Bake at 350 degrees for 15 to 20 minutes or until cheese melts.
Yield: 3-4 servings
Southern Living Magazine
Mixing Bowl 