What are the main ingredients in Baked Feta Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Baked Feta Pasta?

Calories: 1019, Carbs: 113 grams, Fat: grams, Protein: 43 grams, Sugar: 11.1 grams, Salt: 1157 grams

How do I prepare Baked Feta Pasta?

MIX IT ALL TOGETHER...: Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste. A VIRAL FEAST: Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef! FETA BAKE: Preheat the oven to 200°C. In an ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes, seasoning and 50ml of oil. Spread out in a single layer and place the drained feta in the center. Drizzle some oil over the feta. Bake in the hot oven for 20-25 minutes, until the tomatoes have slightly burst and the feta is golden. SIMMERING PENNE: Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. SEEDS & LEAVES: Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with drizzle of oil, the vinegar and some seasoning.

What should be prepared from my kitchen to make Baked Feta Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Baked Feta Pasta

Name: Baked Feta Pasta
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

The ever so popular baked feta pasta! It’s a hearty dish made with roasted tomatoes, creamy and lightly tangy baked feta, al dente pasta, and fresh herbs. One of the easiest and tastiest recipes!

Baked Feta Pasta

with baby tomatoes, fresh basil & a green salad

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Cucumber
Dried Chilli Flakes
Dried Oregano
Feta
Fresh Basil
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Onion
Onions
Penne Pasta
Pumpkin & Sunflower Seed Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

FETA BAKE
Preheat the oven to 200°C. In an ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes, seasoning and 40ml of oil. Spread out in a single layer and place the drained feta in the center. Drizzle some oil over the feta. Bake in the hot oven for 15-20 minutes, until the tomatoes have slightly burst and the feta is golden.
SIMMERING PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEEDS & LEAVES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with drizzle of oil, the vinegar and some seasoning.
MIX IT ALL TOGETHER...
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste.
A VIRAL FEAST
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

Baby Tomatoes - 80g
Onion - 1
Garlic Clove - 1
Dried Oregano - 5ml
Dried Chilli Flakes - 7,5ml
Feta - 100g
Penne Pasta - 125g
Pumpkin & Sunflower Seed Mix - 10g
Green Leaves - 20g
Cucumber - 50g
Balsamic Vinegar - 7.5ml
Grated Italian-style Hard Cheese - 25ml
Fresh Basil - 4g

Download the Recipe

Serves 2

FETA BAKE
Preheat the oven to 200°C. In an ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes, seasoning and 50ml of oil. Spread out in a single layer and place the drained feta in the center. Drizzle some oil over the feta. Bake in the hot oven for 20-25 minutes, until the tomatoes have slightly burst and the feta is golden.
SIMMERING PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEEDS & LEAVES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with drizzle of oil, the vinegar and some seasoning.
MIX IT ALL TOGETHER...
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste.
A VIRAL FEAST
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

Baby Tomatoes - 160g
Onion - 1
Garlic Cloves - 2
Dried Oregano - 10ml
Dried Chilli Flakes - 15ml
Feta - 200g
Penne Pasta - 250g
Pumpkin & Sunflower Seed Mix - 20g
Green Leaves - 40g
Cucumber - 100g
Balsamic Vinegar - 15ml
Grated Italian-style Hard Cheese - 50ml
Fresh Basil - 8g

Download the Recipe

Serves 3

FETA BAKE
Preheat the oven to 200°C. In a large ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes, seasoning and 60ml of oil. Spread out in a single layer and place the drained feta in the center. Drizzle some oil over the feta. Bake in the hot oven for 25-30 minutes, until the tomatoes have slightly burst and the feta is golden.
SIMMERING PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEEDS & LEAVES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with drizzle of oil, the vinegar and some seasoning.
MIX IT ALL TOGETHER...
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste.
A VIRAL FEAST
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

Baby Tomatoes - 240g
Onions - 2
Garlic Cloves - 3
Dried Oregano - 15ml
Dried Chilli Flakes - 22,5ml
Feta - 300g
Penne Pasta - 375g
Pumpkin & Sunflower Seed Mix - 30g
Green Leaves - 60g
Cucumber - 150g
Balsamic Vinegar - 22.5ml
Grated Italian-style Hard Cheese - 75ml
Fresh Basil - 12g

Download the Recipe

Serves 4

FETA BAKE
Preheat the oven to 200°C. In a large ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes, seasoning and 70ml of oil. Spread out in a single layer and place the drained feta in the center. Drizzle some oil over the feta. Bake in the hot oven for 25-30 minutes, until the tomatoes have slightly burst and the feta is golden.
SIMMERING PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEEDS & LEAVES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with drizzle of oil, the vinegar and some seasoning.
MIX IT ALL TOGETHER...
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste.
A VIRAL FEAST
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!