Baked Feta Pasta
Delicious creamy refreshing feta pasta bake is perfect for a busy weeknight and is one of my favorite lunches to meal prep.
Servings: 6 people
Cost: $7
Equipment
Ingredients
- 16 oz feta cheese block
- 16 oz pasta I prefer fusilli or penne
- 2 cups cherry tomatoes
- 1 zucchini chopped in small bite size pieces
- 1 red onion diced
- 4 cloves garlic minced
- 4 tbsp olive oil
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 1 tsp sea salt plus more to taste
- ½ tsp black pepper fresh cracked
- ½ cup pasta water (if needed)
- 3 tbsp lemon juice
- basil and red pepper flakes to taste
Instructions
- Preheat the oven to 400°F.
- In a casserole dish, or large baking dish, add feta cheese, cherry tomatoes, zucchini, red onion and garlic.
- Then add olive oil, oregano, red pepper flakes, salt, and pepper. Stir the seasonings and olive oil over the vegetables around the feta block until they are coated.
- Bake for 25-30 minutes. The tomatoes should have burst open and the zucchini and onions should be soft.
- As the feta and vegetables are cooking, make the pasta according to the instructions on the box. Once the pasta has finished cooking, reserve 1/2 cup of pasta water for later and set the pasta aside for later.
- Once the feta and vegetables are finished cooking, remove from the oven and gently stir the feta and vegetables together until it’s a creamy mixture. Fold the pasta into the feta vegetable mixture. If the consistency is still too thick or dry, add the reserved pasta water. Add a squeeze of lemon juice with basil.
- Taste and add more salt as needed. Serve and enjoy!
Nutrition
Calories: 593kcal | Carbohydrates: 66g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 1267mg | Potassium: 468mg | Fiber: 4g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 23mg | Calcium: 422mg | Iron: 2mg
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