Cauliflower Feta Pasta Bake
"This recipe was inspired by Rachael Ray's recipe of the same name. I've changed or removed several ingredients, but it's still flavorful and filling. Enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 head cauliflower
- 8 ounces feta cheese
- 12 ounces bow tie pasta
- 1 (14 ounce) can diced tomatoes with garlic and olive oil
- 1⁄2 cup olive oil
- 1 teaspoon parsley
- 1⁄2 cup breadcrumbs
directions
- Roast cauliflower florets in 1/4 cup of oil at 425 degrees for 20 - 25 minutes or until browned.
- Boil bow tie pasta as directed. Drain. Add tomatoes, feta, 1/4 cup oil, 1/2 teaspoon parsley and mix well.
- Mix cauliflower into pasta mixture. Add entire mixture to a 2-quart baking dish. Top with 1/2 teaspoon parsley and breadcrumbs. Bake at 350 for 10 - 15 minutes and serve.
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Reviews
-
Very good. I used PAM instead of olive oil on the cauliflower (tastes delicious) fat free feta cheese, 100% whole wheat penne, diced tomatoes in water, barely a TBSP of olive oil in the dish, and 1/4 cup of Panko instead of regular breadcrumbs. It was great! Next time I will add some minced garlic though. Here are the nutrition facts for the above: Cal = 314 Fat=4g Sat=.3g Polyunsat=.2 Monounsat=1.8 Cholesterol=6.6mg Sodium=522.0mg Potassium=424.2mg Carb=56.0mg Fiber=10.0g Protein=20.0g VitA=5% Calc=17% VitC=118% Iron=16% All in all a great tasting dish. -
Excellent as either a side dish or main dish. My cauliflower was home grown and a little tender, so it browned pretty quickly (after about 15 minutes). I also chose to use only 4 ounces of feta and 8 ounces of pasta, but it was still wonderful.
RECIPE SUBMITTED BY
As a vegetarian, most of my recipes are meatless, but not vegan. I've recently moved out on my own, so I'm not a very skilled cook. My recipes are simple and cheap, so no matter how new a cook you might be, YOU can make my dishes!
