Here are some photos from my cooking process. Check out the video for more info and another AeroGarden Update!
This is a late #FixItFriday post.
CORRECTION: In the video, I say that Feta has a higher carb count than Ricotta cheese, but this is NOT TRUE; However,
****Compared to most cheeses, ricotta is a healthier choice because it contains less SALT and FAT.****
This is important to my household because we need to eat a diet that is lower sodium and which also includes less unhealthy fats.
Here’s the link to the original recipe.
Baked feta pasta
Original #uunifetapasta recipe translated into english
for 4 persons
1 lb / 450 g italian durum wheat pasta
1 block (7 oz / 200 g) greek feta cheese
1/2 cup olive oil
1/2 red chili pepper
500 g cherry tomatoes
(4 garlic cloves if you wish)
bunch of fresh basil leaves
Pour some olive on the bottom of the baking dish. Place the whole feta block on top. Chop the red chili pepper and add on top of feta cheese. Pour more olive oil on top. Place the cherry tomatoes on the sides and roll around in oil. Grind some pepper and season with pinch of salt.
Bake in 400 F / 200 C for 15 minutes in the middle rack. Turn the heat to 440 F / 225 C, move the dish to the upper rack and use the grilling mode for another 10 minutes. Caution! This might cause the fire alarm to go off, mine does that every time 😀
Cook the pasta al dente according to cooking instructions. If you used cherry tomatoes with stems, remove them. The stems are there merely for the instagrammable look, so plein cherry tomatoes will do fine.
Break the feta a bit and mix with tomatoes. Mix the sauce with pasta and add plenty of basil leaves.
Tip! Garlic goes well with baked feta pasta. To add garlic cut four garlic cloves in half lenghtwise, toss them in same time as the tomatoes and roll in olive oil
I used fewer tomatoes (the husband isn’t a big tomato fan) and added shrimp and our fresh Thai Basil in addition to Genoveose Basil (both grown in my AeroGardens). I also used thin spaghetti noodles because we keep those on hand and they’re easier for our toddler to eat independently.
Ricotta is the number one substitute for feta cheese.
- It is easy to find in most locations.
- It has a much different taste than feta, being a sweeter cheese where feta tends to be salty and slightly bitter.
- The crumbly texture is very similar, though, so it serves the same purpose as feta in many recipes.
People who are looking for a recipe substitute that doesn’t taste like feta but cooks similarly will find that ricotta is a good choice.