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
Preparation
In 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.
Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Stir remaining ingredients into cooked pasta and shrimp. Pour into baking dish; spread evenly.
Bake uncovered 15 to 20 minutes or until thoroughly heated.
