0,5 kilo of fusilli pasta
200 gr. DODONI feta
200 gr. DODONI graviera
salt & pepper
Dice all ingredients in small cubes.
Grate the graviera and crumble feta with your hands.
Boil water in a large pot.
Cook the pasta according to the package directions and drain. Drizzle with olive oil and transfer in a large bowl.
Put all of the diced vegetables in a large saucepan and drizzle with olive oil. Saute for 8-10 minutes and add the tomatoes. Cook for 2-3 more minutes.
Add the cooked vegetables and the feta into the pasta bowl and toss to coat.
Transfer the pasta. Transfer to a baking dish and sprinkle the top with the graviera.
Bake, uncovered, for 30-40 minutes at 180°C in preheated oven. Let stand a few minutes before serving.