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Ingredients

• 12 oz Rigatoni Pasta (dried, uncooked)
• 5 tbsp Olive Oil (extra virgin, divided (3 tbsp for pasta, 2 tbsp for dip))
• 1 tsp Salt (kosher or sea salt, for pasta water and seasoning)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Rosemary (finely chopped, optional)
• 1/2 tsp Paprika (smoked paprika preferred, optional)
• 200 g Feta Cheese (crumbled)
• 200 g Sour Cream (full‑fat; Greek yogurt can be used instead)
• 1 clove Garlic (minced; optional)
• 2 tbsp Parmesan Cheese (grated, for garnish)

Instructions

1. Boil Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the rigatoni. Cook for about 10 minutes, stirring occasionally, until just shy of al dente.

   Time: PT12M

2. Drain and Season Pasta

   Drain the pasta in a colander. Return to the pot or a large bowl, drizzle with 3 tbsp extra‑virgin olive oil, then sprinkle with salt, black pepper, chopped rosemary, and paprika. Toss until evenly coated.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 400°F (205°C).

   Time: PT10M

   Temperature: 400°F

4. Bake Pasta Until Crispy

   Spread the seasoned rigatoni in a single layer on a baking sheet. Bake for 20–25 minutes, stirring once halfway through, until the edges are golden and crispy.

   Time: PT22M

   Temperature: 400°F

5. Whip Feta Dip

   While the pasta bakes, crumble the feta into a mixing bowl, add the sour cream (or Greek yogurt), 2 tbsp olive oil, and the minced garlic. Using a hand mixer on low speed, whip for about 1–2 minutes until light and fluffy.

   Time: PT5M

6. Plate and Serve

   Remove the crispy rigatoni from the oven. Transfer to a serving platter, dollop the whipped feta dip in a small bowl, and garnish with a sprinkle of grated Parmesan and a few rosemary leaves.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g