Feta Tortellini Pasta
1. Preheat oven to 400°. In 13 x 9-inch baking dish, toss tomatoes, garlic, shallots, 2 tablespoons oil, and 1/4 teaspoon each kosher salt and black pepper; push tomato mixture to edges of dish. Place feta in center of dish; drizzle with remaining 2 tablespoons oil and sprinkle with oregano and crushed red pepper. Bake 45 minutes or until tomatoes burst and cheese is lightly browned; stir to combine.
2. Prepare tortellini as label directs; drain. Fold tortellini into tomato mixture. Makes about 7 cups.
3. Serve tortellini mixture sprinkled with basil.
- 23 g Total fat
- 10 g Saturated fat
- 103 mg Cholesterol
- 782 mg Sodium
- 48 g Carbohydrates
- 6 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 17 g Protein
Directions
1. Preheat oven to 400°. In 13 x 9-inch baking dish, toss tomatoes, garlic, shallots, 2 tablespoons oil, and 1/4 teaspoon each kosher salt and black pepper; push tomato mixture to edges of dish. Place feta in center of dish; drizzle with remaining 2 tablespoons oil and sprinkle with oregano and crushed red pepper. Bake 45 minutes or until tomatoes burst and cheese is lightly browned; stir to combine.
2. Prepare tortellini as label directs; drain. Fold tortellini into tomato mixture. Makes about 7 cups.
3. Serve tortellini mixture sprinkled with basil.
