HOW TO MAKE FETA PASTA!

Ingredients

• 2 pints Cherry Tomatoes (halved if large)
• 100 grams Feta Cheese (crumbled, half a typical 200 g block)
• 1 piece Onion (medium, diced)
• 0.25 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Red Pepper Flakes
• 0.125 teaspoon Onion Powder
• 0.125 teaspoon Garlic Powder
• 0.25 cup Olive Oil (extra‑virgin)
• 5 leaves Fresh Basil Leaves (chopped, optional)
• 0.5 cup Ricotta Cheese (full‑fat, room temperature)
• 2 tablespoons Parmesan Cheese (freshly grated, for topping)
• 12 ounces Bow Tie Pasta (Farfalle) (dry)
• 1 tablespoon Garlic (fresh, minced)

Instructions

1. Prep Ingredients

   Dice the onion, chop the basil leaves, and grate the Parmesan if using. Set all measured ingredients aside.

   Time: PT5M

2. Assemble Baking Pan

   Spread the cherry tomatoes in the 9x13‑inch pan, creating a small well in the center. Place the crumbled feta in the well, then sprinkle the diced onion around. Add salt, pepper, Italian seasoning, red pepper flakes, onion powder, and garlic powder. Drizzle the olive oil over everything and give a gentle toss to coat.

   Time: PT5M

3. Roast Tomatoes and Feta

   Place the pan in a pre‑heated oven at 400°F and roast for 35 minutes, stirring once halfway through.

   Time: PT35M

   Temperature: 400°F

4. Boil Pasta

   While the pan is roasting, bring a large pot of salted water to a boil. Add the bow‑tie pasta and cook according to package directions, about 10‑12 minutes, stopping 5 minutes before the roast is finished.

   Time: PT10M

5. Add Garlic

   Five minutes before the feta finishes roasting, sprinkle the minced garlic over the tomatoes and feta, then stir gently.

   Time: PT5M

6. Drain Pasta

   When the pasta is al dente, drain in a colander, reserving the saved pasta water.

   Time: PT2M

7. Finish the Sauce

   Remove the baking pan from the oven. Stir in the chopped basil and ricotta cheese until the ricotta melts and the sauce becomes creamy. If the sauce is too thick, add a splash of reserved pasta water.

   Time: PT3M

8. Combine Pasta and Sauce

   Add the drained pasta to the pan and toss until every piece is coated with the creamy tomato‑feta mixture.

   Time: PT2M

9. Plate and Serve

   Serve the pasta on plates, sprinkle the grated Parmesan on top, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g