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Olive Pasta Bake (with leftover Chicken Kofta Curry!)

This pasta bake is so simple, adaptable and of course so tasty! Arrabbiata sauce elevated several notches, simmered with jalapeños and green olives and then poured on top of Rotini pasta, sprinkled with lots of shredded Parmigiano-Reggiano cheese (oh and also a layer of my leftover Chicken Kofta Curry, because why not!) and then baked to bubbly, spicy and surreal goodness. Can a pasta dish get any better? I think not.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: American, Fusion, Italian
Keyword: Olive Pasta Bake, Pasta
Servings: 6
Author: Afreen Sayeed

Ingredients

  • 1 lb Rotini pasta *I used Barilla brand
  • 24 oz pasta sauce *I used jarred Arrabbiata sauce
  • 5 oz green olives *store-bought, marinated in oil, sliced
  • 2 tbsp jarred jalapeños *drained + chopped
  • ¼ cup vegetable stock
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp Kosher salt
  • 3 tbsp olive oil
  • 2 tbsp butter *cubed
  • 1 cup Parmigiano-Reggiano *freshly shredded
  • 1 cup leftover Chicken Kofta Curry *shredded, or any leftover minced meat/Keema

Instructions

  • Heat a skillet on medium high heat. Add 2 tbsp olive oil + 1 tbsp cubed butter. Once combined and melted, turn heat to medium, add the jarred Arrabbiata pasta sauce, vegetable stock, cayenne pepper, black pepper, oregano, Kosher salt and mix well. Simmer for 5-7 minutes. Now add the chopped jalapeños and half of the sliced olives. Cover, turn heat to medium low and simmer for an additional 5-7 minutes. Set aside and let sauce cool.
  • Preheat oven to 350 degrees Fahrenheit. In a large pot, boil water and cook Rotini pasta, per package instructions. In a baking dish, drizzle 1 tbsp olive oil and add cooked pasta. Add leftover shredded Chicken Kofta Curry (with gravy!) and spread evenly on pasta. Pour sauce on top, sprinkle cheese and gently mix to combine. Add remaining sliced olives and 1 tbsp cubed butter on top, cover with aluminum foil (place a few slits in foil using a knife to allow steam to vent) and bake for 45 minutes.
  • Carefully remove dish from oven and let rest for 10 minutes. Perfectly palatable Olive Pasta Bake is now ready to serve. Enjoy! Nosh Farma'aiye.