Baked Feta Pasta with Spinach and Tomatoes

based on the tiktoc baked feta pasta. Easy and super good.

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Name: Baked Feta Pasta with Spinach and Tomatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: not set
Ingredients: 8 oz block good feta cheese imported if available; 2 pints cherry or grape tomatoes; 1/4 cup EVOO; 1/4 cup White wine; 1/2 teaspoon Red pepper flakes; 1/2 teaspoon Sea Salt; 1/4 teaspoon freshly ground pepepr; 8 ounces orrecchiette or favorite pasta; 3 large cloves Garlic peeled; 1 1/2 cups packed baby spinach large stems removed; 1/4 cup Fresh basil torn; 1/3 cup grated parmesana regianno

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INGREDIENTS

8 oz block good feta cheese ; imported if available
2 pints cherry or grape tomatoes
1/4 cup EVOO
1/4 cup White wine
1/2 teaspoon Red pepper flakes
1/2 teaspoon Sea Salt
1/4 teaspoon freshly ground pepepr
8 ounces orrecchiette ; or favorite pasta
3 large cloves Garlic ; peeled
1 1/2 cups packed baby spinach ; large stems removed
1/4 cup Fresh basil ; torn
1/3 cup grated parmesana regianno

INSTRUCTIONS

Preheat oven to 400F and place rack in middle of the oven.

Place the block of feta in the center of a 9 x 13 inch baking dish. Add the tomatoes and garlic cloves around the feta. Drizzle everything with the olive oil. Toss the tomatoes and garlic to coat with the oil. Sprinkle the red pepper flakes over the feta, and the salt and pepper over the tomatoes and garlic.

Bake in the oven for 35-40 minutes or until the tomatoes burst and are starting to brown a bit at the edges.

While the feta bakes, cook the pasta to al dente according to package directions. Reserve 1 cup pasta water. Drain the pasta and put the pasta back into the pot.

With a fork or potato masher, mash the feta, tomatoes, and garlic together.

Add the spinach, basil, and parmesan to the pasta. Dump the feta and tomatoes on top. Add the wine and stir just to combine, adding additional pasta water if needed. Cover the pot and let sit for 5 minutes. Stir again and add more pasta water if needed (should make a creamy but not thin sauce that coats the pasta. Serve in to large bowls and top with additional parmesan if desired.

NOTES

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Baked Feta Pasta with Spinach and Tomatoes

8 oz block good feta cheese imported if available
2 pints cherry or grape tomatoes
1/4 cup EVOO
1/4 cup White wine
1/2 teaspoon Red pepper flakes
1/2 teaspoon Sea Salt
1/4 teaspoon freshly ground pepepr
8 ounces orrecchiette or favorite pasta
3 large cloves Garlic peeled
1 1/2 cups packed baby spinach large stems removed
1/4 cup Fresh basil torn
1/3 cup grated parmesana regianno

Preheat oven to 400F and place rack in middle of the oven.
Place the block of feta in the center of a 9 x 13 inch baking dish. Add the tomatoes and garlic cloves around the feta. Drizzle everything with the olive oil. Toss the tomatoes and garlic to coat with the oil. Sprinkle the red pepper flakes over the feta, and the salt and pepper over the tomatoes and garlic.
Bake in the oven for 35-40 minutes or until the tomatoes burst and are starting to brown a bit at the edges.
While the feta bakes, cook the pasta to al dente according to package directions. Reserve 1 cup pasta water. Drain the pasta and put the pasta back into the pot. 
With a fork or potato masher, mash the feta, tomatoes, and garlic together. 
Add the spinach, basil, and parmesan to the pasta. Dump the feta and tomatoes on top. Add the wine and stir just to combine, adding additional pasta water if needed. Cover the pot and let sit for 5 minutes. Stir again and add more pasta water if needed (should make a creamy but not thin sauce that coats the pasta. Serve in to large bowls and top with additional parmesan if desired.

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 4 Servings

Calories: 129
Calories from Fat: 122 (95%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 227.8mg		8 %
Potassium 82.7mg		2 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 129

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