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.
Serving guide
Choose your portion size.
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.
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.
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!
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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R73.10
for 4 servings · R18.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
Not in the Woolies basket — source these elsewhere:
- Traditional Feta Blocks
- Baby Tomatoes
- Pumpkin & Sunflower Seed Mix
- Dried Chilli Flakes
- Dried Oregano
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Cucumber, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic, Onion, Penne Pasta, Pumpkin & Sunflower Seed Mix, Salad Leaves, Traditional Feta
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. GOOD, BETTER, FETA.: Bowl up the feta pasta and sprinkle over the torn basil. Side with the fresh salad. Great work, Chef! 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. 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. 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.
What should be prepared from my kitchen to make Baked Feta Penne Pasta?
Baby Tomato, Cucumber, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic, Onion, Penne Pasta, Pumpkin & Sunflower Seed Mix, Salad Leaves, Traditional Feta
How many calories does Baked Feta Penne Pasta have?
776 calories
How much fat content does Baked Feta Penne Pasta have?
grams