Baked Feta Pasta

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.

Cut the ends off a zucchini and cut it into small sections.

Cut the sections into quartered spears and cut the spears in half.

Add the zucchini to an 8 by 8 pan.

Smash 4 cloves of garlic and add them to the pan.

Add 2 pints of grape tomatoes to the pan.

Pour in a half cup of olive oil.

Season with a half teaspoon of parsley, a half teaspoon of oregano, and a half teaspoon of dried basil.

Toss with a spoon to combine.

Make a gap in the center and place an 8 ounce block of feta cheese in the middle.

Drizzle some more olive oil on top of the feta cheese.

Sprinkle with crushed red pepper flakes to taste.

Bake in the oven at 400 degrees Fahrenheit for 40 minutes.

In the meantime, bring a large pot of water to a boil and add a half pound of rigatoni pasta.

Cook the pasta according to the packaging directions until al dente.

Remove the baked feta cheese from the oven.

Break up the feta cheese and stir with the tomatoes, zucchini, and olive oil until everything is combined.

Drain the cooked pasta and add it to the combined feta and tomato bake.

Stir again to combine until all the pasta is coated in the creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens