Think risotto, however with pasta, all baked in one dish! Don’t pass by the feta – a number of it melts to make a creamy sauce and a few stay as smeary little salty nuggets.
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on this web page, I’m sharing the recipe for baked feta with risoni and cauliflower. Baked feta is a large trend in food land I already made it as a snack years ago (you may check my oven-baked feta recipe here).
On the alternative day, I made baked feta with risoni and cherry tomatoes. I actually loved the flavors, but I desired to add greater veggies to it to make it a wholesome dinner. That’s how I got here up with this recipe for baked feta with cherry tomatoes and cauliflower.
now not many people recognize risoni yet. Risoni is a pasta that’s formed as rice. It’s frequently also called orzo and you may locate it in most massive supermarkets. I really like it as a variant of the same old rice or pasta dishes that I often make. It’s extra creamy than rice and takes up sauce, cheese, and different flavors better than bigger pasta. If you can’t locate risoni at your supermarket, you may of route make this dish with other pastas too.
talking of versions, why now not select your personal preferred greens to make with baked feta cheese? From bell pepper to aubergine or courgette, it’s all feasible with this easy but tasty dish!
Recipe baked feta with risoni and cauliflower
ingredients (serves three):
two hundred grams of feta cheese
1 small cauliflower, in florets
250 grams cherry tomatoes
250 grams risoni (orzo)
1 teaspoon Italian herbs
Preheat the oven to 180 tiers Celsius.
Grease an ovenproof dish with olive oil and place the feta in the middle. cut the cherry tomatoes in 1/2. set up the cherry tomatoes and the cauliflower florets around the feta cheese. Sprinkle with olive oil and the Italian herbs. Bake for about 30 minutes.
prepare the risoni as stated on the package deal.
Stir the risoni thru the baked feta for a satisfactory flavor.
200g pkt Danish feta
500g cherry tomatoes, halved
1 lengthy fresh purple chili, thinly sliced
half tsp fennel seeds
half lemon, rind finely grated, juiced
1/2 cup sparkling basil leaves
80ml (1/3 cup) greater virgin olive oil, plus greater, to serve
400g dried orecchiette pasta
3 technique Steps
Preheat oven to 200C/180C fan forced. region feta inside the center of a massive, shallow ovenproof casserole dish. location tomatoes around feta. Sprinkle with chili, fennel seeds, lemon rind, and basil. Drizzle with the oil. Season the tomato mixture. Bake for 20 mins or until tomatoes are very tender.
meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, reserving 1/three cups of cooking liquid.
Use a fork to coarsely mash feta. upload pasta and reserved cooking liquid. Stir till properly combined. Drizzle with greater oil and season with pepper to serve.