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!
- 20 ounces grape tomatoes
- 2 tablespoons extra virgin olive oil
- 8 ounce block feta cheese (I used Président® Feta)
- 4 smash garlic cloves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 8 ounce box chickpea casarecce pasta (Barilla or Banza are both very similar)
- 1/4 cup pasta water
- 15 ounces cooked chicken (I used grilled)
- Preheat your oven to 400 degrees F with your cast iron skillet or casserole dish inside. Let the pan warm up about 5 minutes and then take it out.
- Place 1 tablespoon of your olive oil, tomatoes, garlic, and salt and pepper in your pan and stir to coat the tomatoes well.
- Next place your feta block in the middle of the pan and drizzle the feta and tomatoes with your remaining tablespoon of olive oil.
- Sprinkle your oregano and red pepper flakes over the feta and tomatoes.
- Bake in the oven for 35 minutes.
- While the feta is baking cook your pasta according to package directions and strain. Don’t forget to save 1/4 cup of the pasta water!
- Remove your feta from the oven and stir well. Add your cooked pasta, reserved pasta water, and cooked chicken. Stir well and top with some fresh herbs like basil or parsley. Enjoy!
Baked Feta Pasta
Amount Per Serving:
|% Daily Value*|
|Total Fat 14.6||21.5%|
|Total Carbohydrate 27.4||9%|
|Dietary Fiber 6.6||24%|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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.
I’m so glad you loved it!
Do you freeze this after cooking? How do you reheat?
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.
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?