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Caponata Pasta Bake Recipe

Caponata Pasta Bake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on January 03, 2009

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    I watched Rachel cook this and thought it would be great for my vegetarian friends. I was half right, as it was great for my meat-eating friends, too. The combination is just so tasty. The second time I prepared it I sprinkled some bread crumbs on top with the cheese. The combination of ingredients just works so well - the only annoyance was not being able to get pitted olives!

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  • on June 03, 2007

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    Kalamata and green olives are nice additions that keep the dish from tasting bland.

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  • on April 12, 2007

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    very good very easy to make

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  • on March 10, 2006

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    This dish was tasty (very strong but all the chopping for the caponata took a long time. Also, beware that the caponata recipe should be halved for the pasta bake--I was not a careful reader and made twice as much as I needed.

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  • on October 26, 2005

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    This was fantastic!

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  • on September 30, 2005

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    makes enough to feed a small country. Plenty of leftovers to take to work for lunch!

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  • on July 12, 2005

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    The raisins really make this dish, believe it or not.

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  • on February 05, 2005

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    An excellent pasta, very hearty

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  • on November 08, 2004

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    This recipe is so good! The many different ingredients go together so well! My husband and I kept on going back for more. Great reheated the next day too!

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  • on November 02, 2004

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    I'm a big fan of Rachel (and capers and this dish is one of my favorites. Easy to make and a real crowd pleaser it combines a very intersting mix of Mediteranean flavors for a totally unique pasta surprise.

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