Easy Pasta in Feta Sauce
Easy Pasta in Feta Sauce, a lower fat version of a popular viral recipe that is perfect for dinner or gatherings.
Servings: 8 servings
Servings: 1g
Ingredients
- Cherry Tomatoes- 2 pints 20 ounces.
- Extra Virgin Olive Oil– ½ cup.
- Kosher Salt and pepper- to taste.
- Feta Cheese- 1 block.
- Rigatoni pasta– 10 ounces.
- Garlic- 2 cloves chopped.
- Fresh basil as needed for garnish.
Instructions
- Preheat the oven to 400 and lightly spray a baking dish ( 2 ½ to 3 quart works best) if desired for nonstick.
- Place the tomatoes in a large bowl and toss them with the olive oil and desired salt and pepper. Then transfer the tomatoes to the baking dish.
- Evenly spread the tomatoes out in the baking dish and then place the block of cheese in the center of the dish. Bake this uncovered for 35-40 mins or until the tomatoes skin have burst.
- Meanwhile, cook the paste until al dente. Bringing a large pot of salted water to boil and cook the pasta for about 10-13 minutes or according to the package instructions for cooking to al dente. Reserve a half cup to a cup of the pasta water to use if needed later to thin out the sauce or compensate for using a less firm feta.
- After removing the tomatoes and feta from the oven use a wooden spoon to stir in the garlic. Then flip the spoon over or use a fork to smash the tomatoes and feta to create a creamy sauce.
- Next, stir in the pasta. If the sauce seems thick, add a teaspoon at a time of the reserve pasta water.
- Add the basil and any additional seasonings as desired and serve.
Recipe Notes
I mentioned that this recipe calls for Rigatoni as it is a shorter pasta and is easier to serve and eat from a baking dish. Alternative pastas that could work in this recipe include penne or fusilli (if you use a whole wheat version, check the instructions for al dente).
Also mentioned was that this recipe works best with a Greek Sheep's milk Feta (firmer) because of the structure
To adjust another feta (such as a lower fat version) you can add a small amount of the pasta water, with or without ricotta cheese to adjust for additional creaminess. Note: using a crumbly non smooth feta will change the texture of this dish.
originally posted:
February 9, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 75mg | Fiber: 2g | Sugar: 2g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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