Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Baked Feta Pasta https://www.metro.ca/userfiles/image/recipes/pates-four-feta-11513.jpg PT10M PT40M PT50M
Preheat the oven to 400°F.In a 9 x 12-inch (23 cm x 30 cm) baking dish add the tomatoes, 1/4 cup (60 ml) olive oil, oregano, salt and pepper. Toss to coat.Place the block of feta cheese in the centre of the tomatoes. Add the remaining olive oil followed by the balsamic glaze. Bake for 30 to 35 minutes, until the tomatoes have burst.Use this time to cook the pasta.Add garlic and basil to the baking dish. Using a wooden spoon break up the feta and mix until it is evenly combined with the tomatoes.Add the pasta and toss to coat. Season with salt and pepper if desired. If sauce appears dry, add a splash of pasta water.Transfer to a serving bowl. Enjoy!
4
0 0 0 0
2 pints (1 L) heirloom mix cherry tomatoes 1/2 cup (125 ml) Irresistibles organic extra virgin olive oil, divided 2 teaspoons (10 ml) dried oregano To taste salt and pepper 1 block (0,2 kg) Irresistibles goat feta cheese 2 tablespoons (30 ml) Irresistibles glaze with balsamic vinegar 1/2 lb (2,25 kg) farfalle pasta, cooked to al dente 2 cloves of garlic, minced 2 tablespoons (30 ml) fresh basil, roughly chopped
Baked Feta Pasta

Baked Feta Pasta

Rate this recipe
0 Vote
4
Main course
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 pints
    (1 L)
    heirloom mix cherry tomatoes
  • 1/2 cup
    (125 ml)
    Irresistibles organic extra virgin olive oil, divided
    You might like:

    Flyer Deals  (2)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    SAVE $4.00
    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

    $5.99 ea.

    750 ml


  • 2 teaspoons
    (10 ml)
    dried oregano
  • To taste
    salt and pepper
  • 1 block
    (0,2 kg)
    Irresistibles goat feta cheese
  • 2 tablespoons
    (30 ml)
    Irresistibles glaze with balsamic vinegar
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES


  • 1/2 lb
    (2,25 kg)
    farfalle pasta, cooked to al dente
    You might like:

    Flyer Deal  (1)
    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $8.49 ea.

    500 - 700 g, SELECTED VARIETIES


  • 2
    cloves of garlic, minced
  • 2 tablespoons
    (30 ml)
    fresh basil, roughly chopped
Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

In a 9 x 12-inch (23 cm x 30 cm) baking dish add the tomatoes, 1/4 cup (60 ml) olive oil, oregano, salt and pepper. Toss to coat.

Place the block of feta cheese in the centre of the tomatoes. Add the remaining olive oil followed by the balsamic glaze. Bake for 30 to 35 minutes, until the tomatoes have burst.

Use this time to cook the pasta.

Add garlic and basil to the baking dish. Using a wooden spoon break up the feta and mix until it is evenly combined with the tomatoes.

Add the pasta and toss to coat. Season with salt and pepper if desired. If sauce appears dry, add a splash of pasta water.

Transfer to a serving bowl. Enjoy!

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.