Nutrition balance score
Good
Glycemic Index
47
Low
Nutrition per serving
Calories2171.6 kcal (109%)
Total Fat100.3 g (143%)
Carbs250.7 g (96%)
Sugars22.9 g (25%)
Protein67.3 g (135%)
Sodium3551.7 mg (178%)
Fiber15.4 g (55%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
10 ouncespasta
16 ouncescherry tomatoes
4 ouncesfeta cheese
half a block
ยผ cupolive oil
ยฝ teaspoonoregano
ยฝ teaspoondried parsley
ยฝ teaspoonsalt
1 teaspoonbalsamic vinegar
ยผ teaspoonblack pepper
red pepper flakes
1 teaspoonsfresh garlic
minced
ยฝ cupwhole milk ricotta
ยฝ cuproasted red bell pepper
chopped
3basil leaves
large, chopped
salt
to taste
pepper
to taste
grated parmesan
optional
Instructions
Step 1
Preheat oven to 400ยฐF.
Step 2
In a large oven safe baking dish, add the cherry tomatoes and in the center, add your block of feta cheese.
Step 3
Drizzle olive oil on top along with oregano, parsley, salt, balsamic vinegar, black pepper, and red pepper flakes. Mix to coat evenly.
Step 4
Bake in the oven for 35 minutes.
Step 5
While it bakes, add your pasta to salted boiling water and cook to package directions.
Step 6
Take out of the oven and add the minced garlic. Break apart the feta and mix with the tomatoes and garlic.
Step 7
Add the cooked pasta, ricotta, roasted red bell pepper, and chopped basil. Mix together.
Step 8
Taste and adjust salt and pepper to desired level.
Step 9
Grate fresh parmesan on top and enjoy!
Step 10
Tips & Notes
Step 11
You can use any pasta shape you like! I used Orecchiette and highly recommend it.
Notes
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Delicious
Easy
Fresh
Go-to
Makes leftovers
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