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Baked Feta Pasta with Chorizo
Baked Feta Pasta is one Tiktok-viral food trend that is definitely worth the hype! This bold variation - Baked Feta Pasta with Chorizo - will quickly become a dinner favorite!
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 6 people
Calories: 491 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 18 ounce package NatureSweet cherub tomatoes (or cherry tomatoes of your choosing)
- 2 evil, spicy peppers of your choosing, sliced and seeds removed*
- 1 8 ounce block feta cheese
- ½ cup extra virgin olive oil
- 2 chorizo links or about ½ pound chorizo*
- 10-12 ounces pasta (I used rigatoni)
- ½ cup pasta water (reserved from cooking pasta)
- Salt, to taste
- Fresh herbs like thyme or basil (optional, garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add 18 ounces of cherry tomatoes and two sliced peppers to a baking dish (I used a 7 ½ by 11 baking dish). Add almost all of the olive oil and toss to coat the tomatoes and peppers. Add a few pinches of salt, if desired.
- Nestle the feta in the center of the baking dish. Pour the rest of the olive oil directly over the top of the feta, making sure it’s completely covered.
- Add the baking dish to the oven and bake for 40-45 minutes. You want the tomatoes to be burst and to see some browning on the feta before you remove it from the oven.
- While the feta and tomatoes are baking, cook your chorizo over medium heat for 7-8 minutes, until fully cooked. Strain off excess grease and set aside.
- You’ll also want to cook your pasta according to package directions. I used rigatoni and cooked until al dente. Save ½ cup of pasta water before straining.
- After 40-45 minutes, remove the baking dish from the oven. Stir! It’s super satisfying mixing the feta into the roasted tomatoes.
- Add the cooked chorizo and cooked pasta and stir until the pasta is well coated.
- You may need to add a little bit of pasta water at this time; I added nearly the full ½ cup to get the desired level of sauciness.
- Taste and adjust seasoning. Garnish with fresh herbs like thyme or basil.
Cup of Yum
Notes
- The peppers I used in this recipe were purchased on a whim at the Farmer’s Market. I believe they are green cayenne chile peppers, but am not 100% on that. They looked evil and spicy so they came home with me.
- The peppers I used in this recipe were purchased on a whim at the Farmer’s Market. I believe they are green cayenne chile peppers, but am not 100% on that. They looked evil and spicy so they came home with me.
- I purchased my chorizo at a local deli.
- I purchased my chorizo at a local deli.
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
38g
(13%)
Protein
15g
(30%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
56mg
(19%)
Sodium
437mg
(18%)
Potassium
178mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
461IU
(9%)
Vitamin C
27mg
(30%)
Calcium
205mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 56mg | 19% |
| Sodium | 437mg | 18% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 205mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.