recipe using feta cheese
The Best recipe using feta cheese
I also appreciate how balanced this dish is for everyday meals. The combination of fresh vegetables, lean protein, and healthy fats makes it a smart choice for a nutritious meal without sacrificing flavor. It’s not just hearty enough for a family dinner but also light enough to enjoy as a lunch or a side dish when we’re in a hurry. Plus, the feta adds a probiotic boost, which is great for gut health—something I’ve noticed my family craves more than ever.
Crispy Feta & Tomato Stuffed Pasta
A simple yet flavorful dish where tender pasta pockets are stuffed with a blend of feta, fresh tomatoes, and herbs, then baked until golden. Perfect for a quick weeknight meal with bright, tangy flavors.
🥘Ingredients
- 12 oz (340g) penne or similar short pasta
- 1 cup (150g) crumbled feta cheese
- 1 cup (200g) cherry tomatoes, halved
- 1/4 cup (15g) fresh parsley, chopped
- 1/4 cup (15g) fresh basil, chopped
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside. -
2
Preheat oven to 400°F. Toss drained pasta with olive oil, oregano, and red pepper flakes until evenly coated. -
3
In a bowl, mix feta, halved cherry tomatoes, parsley, and basil. Spoon about 1/4 cup of the tomato-feta mixture into each pasta cavity. -
4
Place stuffed pasta on a baking sheet and bake for 15 minutes. Top each piece with a few extra feta crumbles and bake 10–12 more minutes until golden and crispy.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Feta & Tomato Stuffed Pasta Works
❓ Frequently Asked Questions About Crispy Feta & Tomato Stuffed Pasta
1. What can I substitute for feta cheese if I don’t have any on hand?
You can use goat cheese (slightly tangier) or blue cheese (for a sharper flavor), both in equal amounts. For a milder alternative, try dairy-free feta made from tofu or cashews, but adjust seasoning to balance the saltiness.
2. How do I know if feta is fresh enough to use in this recipe?
Fresh feta should have a firm texture, a mild tangy aroma, and a slightly sticky exterior. If it smells overly sour or crumbles easily, it’s past its prime. Look for labels indicating it’s been refrigerated within the last week.
3. Can I make this dish ahead of time and reheat it?
Yes, but avoid reheating the baked dish directly—it can dry out. Instead, let it cool, then store portions in the fridge for up to two days. Reheat gently in the oven at 350°F (175°C) for 10–15 minutes until warmed through.
4. Why does my feta turn mushy when baking?
Feta loses moisture when baked, so it can soften. To prevent this, pat it dry before adding it to the dish, and avoid overcrowding the pan. If needed, sprinkle a tiny bit of water or breadcrumbs over the top before baking to help it hold its shape.
