Baked Feta Pasta

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When I shared the stories of me heating up my cherry tomatoes for my Greek tuna casserole yesterday I got a few messages about the viral baked feta. Apparently a lot of you thought I was going to make that. I had no idea what the baked feta trend was until that exact moment. I quickly dove into the hashtags and knew I had to make it ASAP! Here’s the Stay Fit Mom version of the Baked Feta Pasta trend along with the macros per serving.

Obviously I had to get a little creative and find a way to get some more protein in it. I knew I could pair the pasta with some grilled chicken on the side, but why not just add it right in! Here’s a look at how easy this recipe is to make.

When I went to the grocery store last night for my ingredients I grabbed a box of chickpea pasta. I figured it was another great way to get some extra protein in this dish. I’m so glad I did. It tastes great! My favorite brand is Banza but the macros for all are pretty similar. I wouldn’t stress what brand you get. I used casarecce. Most come in a box right around 8 ounces.

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This was creamy and delicious! I will definitely be making this again! See below for serving size and macros!

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  1. That’s what I was thinking. This was in your frozen meals list. Do you have any tips on prepping differently or should I choose a different recipe to freeze?

    1. Hi Hayley,

      I don’t typically recommend freezing pasta, but you can. Just make sure to let it defrost well before stirring it up so you don’t have mushy pasta.

  2. This tastes like a sunny day!! I used a tomato & basil block of feta because I can’t stop myself from buying tomato & basil anything. The chickpea pasta will be joining me for all pasta occasions from now on, as I could use that bonus 11 grams of protein.