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–+ servings

Tomato and Feta Pasta Bake

Ilona Brockway
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Recipe Serves 4 people
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine The Plate Model

Ingredients
  

  • 200 g cheese, feta, low fat Danish style
  • 450 g tomato, cherry
  • ½ onion, red finely chopped (70g)
  • ½ capsicum, red diced (150g)
  • 100 g mushroom, any sliced
  • ½ tsp herbs, dried, Tuscan mix
  • 1½ tbsp oil, olive
  • 200 g pasta, high fibre San Remo Pasta Pro
  • 30 g spinach, baby (large handful)
  • 50 g cheese, tasty, low fat grated

Instructions
 

  • Pre heat oven to 180° Celsius
  • Place the block of feta in an oven proof baking dish.
  • Surround the feta with the tomatoes, onion, capsicum and mushrooms and sprinkle everything with the dried herbs.
  • Pour over the olive oil and mix well into the vegetables. Bake for ½ an hour.
  • Meanwhile, cook the pasta as per the packet directions.
  • Once the feta dish has baked, take it out of the oven and mix the cheese and vegetables together with the pasta and the baby spinach.
  • Sprinkle the grated cheese on top and back for another 10 minutes. Serve and enjoy!
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