Go Back
–+ servings
Baked Feta Pasta

Baked Feta Pasta with Cherry Tomatoes and Peppers

Bill Bradley, R.D.
No rating - Click the stars to add yours!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine Greek
Servings 4
Calories 534 kcal

Ingredients
  

  • 1 pint cherry tomatoes
  • 2 red, yellow or orange peppers, cut into short strips
  • 1 small onion, halved and sliced thin
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine (or balsamic vinegar)
  • 2 tablespoons capers
  • 1 tablespoon dried oregano
  • 8 ounce feta (block)
  • Salt and pepper, to taste
  • 8 ounces dry, short pasta (macaroni, bowtie, rotini)

Instructions
 

  • Preheat oven to 400 degrees F.
  • To a lasagna sized casserole dish (9x12), add cherry tomatoes, sliced peppers, sliced onion, olive oil, red wine, capers and oregano. Add about 1/2 teaspoon of freshly ground black pepper and a sprinkle of salt. Mix everything together with your hands until well incorporated.
  • Make space in the middle of the veggie mixture and add the block of feta. Turn the feta so that all sides have a coating of olive oil. Bake the veggies and feta in the oven for about 30 minutes.
  • While the veggies and feta are baking in the oven, cook the pasta according to directions. Drain the pasta.
  • Take the veggie/feta mixture out of the oven and mix the melted feta with the veggies. Add the pasta to a large bowl and top with the veggie/feta mixture. Mix well and serve hot.

Nutrition

Calories: 534kcalCarbohydrates: 56gProtein: 18gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 50mgSodium: 778mgPotassium: 598mgFiber: 5gSugar: 8gVitamin A: 2708IUVitamin C: 105mgCalcium: 335mgIron: 3mg
Keyword Baked feta pasta
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.