Baked Feta Pasta without the pasta - Veggie Loaded

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds umami.

Preheat the oven to 400 degrees Fahrenheit.

Pour 2 pints of cherry tomatoes into a large pan.

Place 1 block of feta cheese in the center of the tomatoes.

Cut the end off of 1 head of garlic and place it in the pan.

Drizzle extra virgin olive oil over the tomatoes and feta cheese.

Sprinkle oregano generously over the entire dish, about 3 layers.

Add salt and pepper to taste, using a grinder for the pepper.

Roast in the oven for 30-40 minutes until tomatoes are blistered and hot.

While the tomatoes and feta are roasting, prepare the zucchini and yellow squash by rinsing and cutting off the ends.

Cut the zucchini and squash into quarters and scoop out the seeds to prevent sogginess.

Place the prepared zucchini and squash into a frying pan and add Italian seasoning.

Fry the veggies until they are halfway soft, adding more oil or butter if desired.

Add 1/2 package of mushrooms and 1/2 bag of spinach to the frying pan when the veggies are halfway cooked.

Chop the mushrooms with a spatula to make them smaller for the kids.

Mix the spinach into the veggies until it wilts down.

Once the tomatoes and feta are done roasting, remove the garlic and let it cool.

Smash the tomatoes and feta together in the pan to combine.

Add the cooked veggies into the smashed tomato and feta mixture.

Mix everything together thoroughly, adding chopped fresh basil at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens