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High protein baked feta pasta with hidden veggies (creamy, easy & healthy)

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Creamy baked feta pasta blended with hidden veggies for a high protein, easy, and healthy meal that’s rich in flavor and perfect for weeknights.

Ingredients

1 block feta cheese (about 200g)
500 g cherry tomatoes
1 large red capsicum (bell pepper), chopped
1 head garlic (root trimmed)
1/2 tbsp olive oil
Salt (to taste)
Black pepper (to taste)
Mixed Italian herbs (to taste)
Chili flakes (to taste)
150 g cottage cheese (high-protein preferred)
300 g dried pasta (regular or high-protein, e.g., rigatoni)
Fresh or semi-dried parsley or basil (for garnish)
Parmesan cheese (for serving)

Instructions

Preheat & Prep: Preheat oven to 200°C (fan-forced). In a large baking dish, add cherry tomatoes, feta, chopped capsicum, and the whole garlic head. Drizzle with olive oil and season with salt, pepper, Italian herbs, and chili flakes.
Bake: Roast for 40–45 minutes until tomatoes burst, vegetables soften, and feta turns golden and slightly melted.
Cook Pasta: In the last 15–20 minutes, cook pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
Blend the Sauce: Transfer roasted ingredients (including juices) to a blender. Squeeze roasted garlic cloves out of their skins. Add cottage cheese and reserved pasta water, then blend until smooth and creamy.
Combine: Pour the sauce over cooked pasta and toss well. Add extra pasta water if needed to reach a silky consistency. Adjust seasoning to taste.
Serve: Plate and top with parsley or basil and a sprinkle of parmesan cheese. Serve warm.

Notes

Cottage cheese boosts protein while keeping the sauce light and creamy.
Use high-protein pasta (like lentil or chickpea) for an extra protein kick.
Adjust chili flakes based on spice preference.
Blending creates a “hidden veggie” effect—great for picky eaters.
Add grilled chicken for even more protein.