Baked Feta & Tomato Penne
Warm and cozy yet light and fresh – all of the things I crave in January for dinner! Not to heavy but hearty enough to “stick to your bones” these cold winter months! Enjoy!
Ingredients
- 16oz penne pasta
- 8oz full-fat feta cheese
- 2 cups cherry tomatoes
- 2 Tbsp lemon zest
- 1/4 cup Stock Market Tuscan Herb Extra Virgin Olive Oil
- 1lb mild Italian ground sausage, cooked
- 3 cloves garlic, minced
- 1/2 cup fresh basil, roughly chopped
- 1 Tbsp Fitch & Fennel The Original Blend seasoning
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
Directions
In a medium frying pan over medium high heat, cook the ground sausage with a little Stock Market Tuscan Herb Extra Virgin Olive Oil; drain the grease and set aside.
Preheat the oven to 400F.
In a large baking dish, add the cherry tomatoes and place the feta block in the center. Drizzle with Stock Market Tuscan Herb Extra Virgin Olive Oil , season with Fitch & Fennel The Original seasoning blend, Jacobsen’s Italian Sea Salt, Jacobsen’s freshly ground black pepper, mined garlic, and lemon zest. Stir the tomatoes to coat in the oil, seasoning and garlic (leaving the feta as a whole block in the middle still). Bake uncovered for about 35 minutes or until the tomatoes have burst and feta is soft and golden.
While the the tomatoes and feta are baking, cook the penne in salted water to al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.Â
Remove the baking dish from the oven, stir the feta and tomatoes into a creamy sauce; add the cooked sausage and cooked penne noodles and toss well to mix. Add the reserved pasta water to loosen the sauce up a bit.
Top with freshly chopped basil and serve warm!Â
Enjoy!
