Sicilian Pasta Pie

Ingredients

• 0.5 cup julienne-cut bell pepper red (2 x)
• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 2 cups cherry tomatoes quartered
• 6 cups pasta hot cooked uncooked ( 10 ounces pasta)
• 0.3 cup cooking wine dry red
• 4  garlic cloves minced
• 2 ounces goat cheese crumbled
• 3 tablespoons kalamata olives pitted chopped
• 2 teaspoons olive oil divided
• 2 cups onion thinly sliced
• 2 tablespoons sun-dried tomato sprinkles 

Equipment

• bowl
• frying pan
• paper towels
• oven
• aluminum foil

Directions

1. Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium heat.
2. Add onion, and saut 3 minutes.
3. Add bell pepper and garlic; saut 5 minutes.
4. Add cherry tomato; saut 2 minutes.
5. Add wine, olives, tomato sprinkles, black pepper, and diced tomatoes; reduce heat, and simmer 5 minutes.
6. Combine tomato mixture and pasta in a bowl; toss to coat.
7. Preheat oven to 35
8. Wipe skillet with paper towels; recoat with cooking spray and 1 teaspoon oil. Arrange cheese in skillet; top with pasta mixture. Cover in foil coated with cooking spray, pressing firmly to pack. Wrap handle of skillet with foil; bake at 350 for 30 minutes.
9. Remove from oven, and let stand for 10 minutes.
10. Place a large plate upside down on top of skillet; invert onto plate.
11. Cut into 6 wedges.