Use-it-up Baked Feta Pasta

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8 Ingredients

Number of servings

1/2 red onion, cut into thin wedges
200grams Sweet Solanato® tomatoes
4 cups coarsely chopped vegetables (see tip)
ingredient tip
Prepping tipFor chopped veg, use whatever you have leftover in your crisper drawer! We’ve used capsicum, zucchini and broccoli. You can also replace the spinach with shredded kale or a handful of herbs such as basil or parsley.
1/3 cup extra virgin olive oil
200grams Woolworths Danish-style feta
300grams Woolworths penne rigate
60grams baby spinach leaves
1/4 cup Woolworths pitted Kalamata olives

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Try this spin on the viral baked feta pasta and enjoy a veggie-packed meal that also helps you minimise waste and maximise flavour!

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Place onion, tomato and chopped vegetables in a 25x30cm baking dish. Drizzle with oil and toss to coat. Place feta in the middle of dish. Spread vegetable mixture around feta. Bake for 40 minutes or until feta starts to brown just slightly.

Step 2 of 3

Meanwhile, halfway through cooking time, bring a large saucepan of water to the boil. Add pasta and cook for 8 minutes or just until tender. Drain, reserving ½ cup cooking water.

Step 3 of 3

Remove baking dish from oven. Mash feta and tomato using the back of a fork. Add pasta, reserved cooking water, spinach and olives. Season and toss until well combined. Divide among serving bowls.

Italian Passata Baked Beans

Difficulty

Fresh Ideas