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Paccheri (or manicotti) recipe with feta cheese andpeppers feat

Paccheri (or manicotti) recipe with feta cheese & peppers

This baked Paccheri pasta is stuffed with a feta cheese and red pepper filling and covered with an easy but rich tomato sauce for a tasty Mediterranean dinner.
Course Main Course
Cuisine Greek, Italian, Mediterranean, Vegetarian
Keyword baked, feta cheese, Manicotti recipe, Meatless, Paccheri recipe, pasta
Prep Time 55 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings 4
Calories 622 kcal
Author Makos


For the Pasta

  • 8.8 oz (250 grams) tube pasta such as Paccheri or Manicotti cooked 1 minute short than the packaging directions

For the filling

  • 3 tablespoons olive oil
  • 2 red bell peppers finely chopped
  • 1/2 medium-size eggplant optional, finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves crashed
  • 1 tablespoon dried thyme or oregano
  • 1/2 cup dry white wine
  • 2 cups (about 10.5 oz/300 grams) crumbled feta cheese
  • 1/2 cup sliced and pitted olives
  • Salt and freshly grated black pepper to taste

For the easy tomato sauce:

  • 1 can (14 oz/400 grams) tomatoes, pureed
  • 2 teaspoons dried oregano or 10-12 chopped fresh basil leaves
  • 1/2 teaspoon fine salt
  • Pinch of pepper
  • 1/2 teaspoon sugar
  • 1-2 tablespoons dried onion flakes


  • A casserole dish with dimensions approximately 8x11 inches (20x28 cm) or a round pan 10 inches (25 cm) in diameter.


  1. Make the filling: Heat a pot over medium/high heat and add the the olive oil, the red peppers, and the eggplant. Cook stirring occasionally until soft (about 4-5 minuteand then add the onion and the garlic cloves. Cook until the onion is soft and translucent (3-4 minuteand add the wine, the thyme (or oregano), and the olives. Cook until all of the wine is evaporated and remove from the heat. Remove and discard the garlic cloves. Add the feta, a pinch of salt, and the black pepper, and mix well. Taste and add more salt if needed. Set aside.

  2. Make the easy tomato sauce: transfer all of the ingredients to a bowl and mix to combine.

  3. Preheat your oven to 356°F (180°C)
  4. Make the stuffed paccheri: Lightly oil your baking dish and spread some tomato sauce over the surface. Fill the paccheri with the feta and pepper filling and transfer them to the pan, placing the one next to the other. Spoon the rest of the tomato sauce over the pasta.

  5. Bake covered with foil for 25 minutes, remove the foil and continue baking for 10-15 minutes more. Optionally serve with grated parmigiano reggiano. Eat!

Recipe Notes

  • If you don't like eggplant, substitute with zucchini or with one more red pepper.
  • Use vegetable broth if you don’t have any wine.
  • You can puree the tomatoes inside the can using an immersion blender, or transfer them to your food processor.
  • You can fill the pasta with a small spoon or you can transfer the filling to a piping bag and pipe it into each pasta tube. (The vegetables should be finely chopped to fit through the piping bag).
  • Alternatively you can use the filling between layers of lasagna.