Alright, let’s talk about this baked feta cheese pasta thing, you know, the one everyone’s been yappin’ about. I saw it on that there internet thingy, the one the grandkids are always glued to. They call it “Ticky Tocky” or somethin’. Anyway, this pasta looked easy enough, even for an old gal like me, and it had all them vegetables, which the doctor says I gotta eat more of, so I figured, why not?
So, first things first, you gotta get yourself some stuff. The recipe called for “cherry tomatoes,” them little red things. I found some at the store, looked nice and plump. Then you need that feta cheese, the white blocky kind. Don’t skimp on the cheese, that’s where all the flavor’s at! And pasta, of course. Any kind will do, I reckon. I used them curly ones, the kids seem to like ’em.
Now, the real magic happens in the oven. You dump them tomatoes in a dish, see? A big ol’ dish, cause you’re gonna mix everything in it later. Then you plop that feta cheese right in the middle. Yeah, just plop it, don’t be shy. Drizzle some of that olive oil stuff over it. My granddaughter says it’s good for ya, keeps your joints from squeakin’ so much. Then you sprinkle some salt and pepper, you know, just like you always do. And garlic! Don’t forget the garlic. Chop it up real fine, unless you like big chunks, then go ahead, it’s your pasta.
- Tomatoes, the little red ones.
- Feta cheese, a whole block.
- Olive oil, for that slippery feel.
- Salt and pepper, just a pinch.
- Garlic, lots of it, if you like it strong.
- Pasta, any kind you got.
Then you shove it in the oven. Hot oven, mind you. I put it on, uh, what was it? 400 degrees, I think. For like, 45 minutes, or until them tomatoes get all soft and squishy. While that’s cookin’, boil your pasta. Just like you always do, nothin’ fancy. Salt the water, though, makes it taste better.
Once everything’s cooked, you take that dish out of the oven, and them tomatoes and cheese are all bubbly and melty. Smells heavenly, let me tell you. And that’s when you add the vegetables, more than what the recipe calls for. I threw in some chopped-up zucchini, some bell peppers, even a little bit of broccoli I had in the fridge. Gotta get them greens in, you know. Mix it all up with the pasta, and there you have it. Baked feta cheese pasta with extra veggies, just like the doctor ordered.
Now, I ain’t no chef, but this here pasta is good. It’s easy, it’s cheesy, and it’s got all them vegetables snuck in there. The kids ate it all up, even the picky one, and that’s sayin’ somethin’. And you know what? It’s even better the next day, cold or heated up. So, go on, give it a try. You don’t need no fancy skills, just a few ingredients and a little bit of time. You’ll be surprised how good somethin’ so simple can be.
And hey, if you wanna get fancy, you can add some chicken or some ground beef, whatever you got on hand. Or try different cheeses, like that goat cheese stuff, if you’re feeling adventurous. The possibilities are endless, just like my stories, ha! But for me, I like it just like this – simple, cheesy, and full of vegetables. That’s how we do things around here, good food, no fuss. That’s how I like to eat.
So there you have it, my version of this baked feta cheese pasta thing. Hope you like it. Now go on and try it and stop reading what an old woman has to say! Go on, git!
Tags: [Baked Feta Pasta, Easy Recipe, Vegetable Pasta, Dinner Ideas, Cheesy Pasta, Healthy Eating, Simple Cooking, Quick Meals, Feta Cheese, Tomato Pasta]