Baked Feta Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta with creamy baked feta, cherry tomatoes, roasted red peppers, olives, and fresh herbs. The feta melts into the pasta sauce while the vegetables stay bright and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces elbow macaroni ((I use these low carb macaroni))
- 8 ounces block of feta cheese
- 4 cups grape tomatoes
- 3 cloves garlic (minced)
- ½ cup roasted red pepper strips (usually sold in jars or cans)
- ½ cup sliced black olives
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 6 fresh basil leaves (thinly sliced (chiffonade), plus more for garnish)
- 1 tablespoon chopped fresh parsley (plus more for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 800mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 202mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 800MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.