Behold the jeweled coasts of the Mediterranean, home to ancient civilizations and renowned food cultures circling its enchanted waters. What, you can't see paradise outside your kitchen window? Well, taste paradise in this bake, dotted with the best of Greek flavors in briny olives, rich feta, and herbaceous oregano. Maybe you can't be sailing off the coast of Crete with the sunshine on your back, but this meal is the next best thing.
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel shallot and cut into ¼" dice.
Stem kale and coarsely chop.
Stem and mince oregano.
Thinly slice olives.
Coarsely crush crispy onions.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add kale, shallot, and a pinch of salt and pepper to hot pan. Stir often until kale wilts, 2-3 minutes.
Add half the mozzarella, half the oregano (reserve remaining of both for topping casserole), pasta, marinara sauce, and half the pasta cooking water. Stir until thoroughly combined and remove from burner. If pasta is too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Bake the Pasta
Transfer pasta mixture to prepared casserole dish. Top with remaining mozzarella, remaining oregano, and roasted red peppers.
Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until mozzarella is melted, 5 minutes.
Remove from oven and top with feta, olives, and crispy onions.
Bake until crispy onions are deep brown, 5-7 minutes.