Baked Feta and Cannellini Pasta

📊 MACRO VERIFICATION & DAILY SCOOP (PER SERVING) Single Serving Weight: ~470g Protein: 45g (Beans 21g + Egg Whites 7.5g + Feta 8.5g + Pasta 4.5g + Veggies 3.5g) Carbs: 72g (Beans 40g + Pasta 25g + Veggies/Feta 7g) Fat: 24g (Feta 16g + EVOO 7.5g + Background Fats 0.5g) Total Calories: ~684 kcal Total Cooked Batch Weight: ~1,410g Portion Division: Divide into 3 equal containers of ~470g each.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-Flight Prep: Set scale to grams. Rinse and drain 3 cans of cannellini beans in a colander. Halve tomatoes, peel garlic, and measure egg whites.

Step 2

Step 1: Place cherry tomatoes, minced garlic, and olive oil into an oven-safe baking dish; set the block of feta in the center, turn to coat in oil, and season with pepper/oregano.

Step 3

Step 2: Bake at 400°F (200°C) for 25 minutes until tomatoes burst and feta is soft. Meanwhile, cook whole-wheat pasta in salted boiling water until al dente; drain, reserving 2 tbsp hot pasta water.

Step 4

Step 3: Mash the hot feta and roasted tomatoes together directly in the baking dish using a fork until a smooth, uniform sauce forms.

Step 5

Step 4: Slowly whisk the liquid egg whites and reserved warm pasta water directly into the hot tomato-feta sauce, stirring continuously for 60 seconds to create a creamy emulsion cooked by residual heat.

Step 6

Step 5: Fold in the drained cannellini beans, cooked pasta, and spinach until warmed through and evenly coated. Top with fresh basil.