Baked Feta Penne Pasta

A penne for your thoughts about this Greece-meets-Italy recipe, Chef! Crumblings of golden baked feta with baby tomatoes, onion, oregano & garlic coat al dente penne pasta. A sunflower & pumpkin seed green salad brings the freshness to this inspired international dish.

Baked Feta Penne Pasta

with baby tomatoes & fresh basil

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Baked Feta Penne Pasta
  1. OVEN-ROASTED VEG & FETA

    Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed Baby Tomatoes, the diced Onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 25-30 minutes.

  2. PERFECT PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.

  3. SEEDS & SALAD

    Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded Salad Leaves, the diced Cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.

  4. COAT THE PASTA

    Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.

  5. GOOD, BETTER, FETA.

    Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!

  1. OVEN-ROASTED VEG & FETA

    Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed Baby Tomatoes, the diced Onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 25-30 minutes.

  2. PERFECT PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.

  3. SEEDS & SALAD

    Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded Salad Leaves, the diced Cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.

  4. COAT THE PASTA

    Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.

  5. GOOD, BETTER, FETA.

    Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!

  1. OVEN-ROASTED VEG & FETA

    Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed Baby Tomatoes, the diced Onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 30-35 minutes.

  2. PERFECT PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.

  3. SEEDS & SALAD

    Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded Salad Leaves, the diced Cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.

  4. COAT THE PASTA

    Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.

  5. GOOD, BETTER, FETA.

    Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!

  1. OVEN-ROASTED VEG & FETA

    Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed Baby Tomatoes, the diced Onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 30-35 minutes.

  2. PERFECT PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.

  3. SEEDS & SALAD

    Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded Salad Leaves, the diced Cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.

  4. COAT THE PASTA

    Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season.

  5. GOOD, BETTER, FETA.

    Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef!

Frequently Asked Questions

What is the preparation time for Baked Feta Penne Pasta?

The preparation time for Baked Feta Penne Pasta with baby tomatoes & fresh basil is between 25 and 40 minutes.

What is the total time required to make Baked Feta Penne Pasta with baby tomatoes & fresh basil?

The total time required to make Baked Feta Penne Pasta with baby tomatoes & fresh basil is between 40 and 55 minutes.

How many servings does Baked Feta Penne Pasta provide?

4 servings

What are the main ingredients in Baked Feta Penne Pasta?

Baby Tomatoes, Cucumber, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic Clove, Garlic Cloves, Onion, Onions, Penne Pasta, Pumpkin & Sunflower Seed Mix, Salad Leaves, Traditional Feta Blocks

What is the nutritional information of Baked Feta Penne Pasta?

Calories: 776, Carbs: 96 grams, Fat: grams, Protein: 32 grams, Sugar: 8.9 grams, Salt: 1183 grams

How do I prepare Baked Feta Penne Pasta?

OVEN-ROASTED VEG & FETA: Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the center. Drizzle the feta with oil and bake in the hot oven until the tomatoes have burst and the feta is lightly golden, 25-30 minutes. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. COAT THE PASTA: Once the feta & tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained pasta and mix until fully combined. Add the reserved pasta water in 5ml increments if you would like a saucier consistency and season. GOOD, BETTER, FETA.: Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef! SEEDS & SALAD: Place the pumpkin & sunflower seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss together the shredded salad leaves, the diced cucumber, the toasted seeds, a drizzle of olive oil, and seasoning.

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

Baby Tomatoes, Cucumber, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic Clove, Garlic Cloves, Onion, Onions, Penne Pasta, Pumpkin & Sunflower Seed Mix, Salad Leaves, Traditional Feta Blocks

How many calories does Baked Feta Penne Pasta have?

776 calories

How much fat content does Baked Feta Penne Pasta have?

grams

Woolies Products in this dish

Photo of Freeze Dried Oregano 4.5 g

Freeze Dried Oregano 4.5 G

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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