the viral feta tomato pasta 🤎 recipe: 2 pints cherry or grape tomatoes (600g) 1 block feta cheese (200g) 3 tbsp olive oil (45ml) 3 cloves garlic, ½ tsp salt (3g) ¼ tsp black pepper (1g) 1 tsp italian seasoning (2g) ½ tsp red pepper flakes (1g) ½ tsp chicken boullion ½ onion powder 8 oz penne pasta(225g) ½ cup reserved pasta water (120ml) 6 oz turkey kielbasa, sliced (170g)(optional) 1 cup fresh spinach (30g) ¼ cup heavy cream (60ml)(adjust to taste) ¼ cup grated parmesan or mozzarella (25g) ( everything is approximate bc i usually season to taste, so i reccomend you do the same ! ) instructions: preheat oven to 400°f. in a baking dish combine tomatoes, olive oil, garlic, salt, pepper, italian seasoning, and red pepper flakes & any other seasonings. toss well, then place the feta block in the center and drizzle with a bit more olive oil. bake for 30–35 minutes until the tomatoes burst and the feta softens. meanwhile, cook your pasta in salted water with chicken boullion until al dente, reserving ½ cup of pasta water before draining. in a skillet, brown the turkey kielbasa and set aside. once the feta and tomatoes are ready, mash them together in the dish to create a creamy sauce. stir in spinach until wilted, then add heavy cream, parmesan or mozzarella, and the cooked sausage. toss in the pasta and mix until fully coated, adding pasta water as needed for creaminess. for the cheese stuffed breadsticks : ¾ cup milk (180g) 2 tbsp sugar (25g) 2 ¼ tsp active dry yeast (7g) 1 large egg (50g)(rt) 4 tbsp softened butter (57g) 3 cups all-purpose flour (390g) 1 tsp salt (5g) in a bowl add the warm milk then stir in the sugar and yeast and let it sit for about 5–10 minutes until foamy. once activated whisk in the egg and softened butter. add in the flour and salt and mix until a soft dough forms. knead for about 8–10 minutes until smooth and elastic, ( i knead with olive oil, it’s easier imo) then place it in a lightly greased bowl, cover with plastic wrap & a towel somewhere warm and let it rise for about 1 to 1 ½ hours or until doubled in size. after the dough rises, punch it down and divide into 8 balls about 100g each. roll each ball gently between your hands into a log shape then flatten it slightly. place a cheese stick or a strip of cheese in the center and roll it up tightly, pinching the seam closed so no cheese leaks out. place seam side down on a parchment lined tray, cover and let rise again until puffy (about 25–30 min). brush with melted butter, then bake at 425°f (220°c) for 10–14 minutes or until golden and bubbly. brush again with butter right out of the oven. #easydinner #fetapasta #Recipe #fyp #pasta - @sugarspiceddreams