Barilla® Penne with Baked Saputo Feta and Fall Vegetables

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Ingredients 8 Number of Servings

1 pack Barilla Penne

4 Tbsp. Extra virgin olive oil, divided

10 Each Brussel sprouts, halved

8 oz. domestic mushrooms, sliced 1/3 inch

1 pt. Cherry tomatoes, cleaned, whole

1 Each Leek, cleaned and diced

1 Tsp. Fresh thyme leaves

1 8oz. Saputo Feta cheese, whole

TT Sea salt and black pepper

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  • Preheat oven to 425⁰F. Combine all vegetables in a mixing bowl. Season with salt, pepper, thyme and 3 tbsp. of olive oil. Mix well.
  • Place vegetables in a greased baking pan and add Saputo Feta cheese in the center. Place in the oven for 25-30 minutes. Meanwhile, cook Barilla penne according to directions. When pasta is 2 minutes away from being fully cooked, take the feta/vegetables mixture out of the oven and  add ½ cup of pasta cooking water to the vegetables.

  • With the help of a stirring spoon, smash Saputo Feta cheese and mix it to the water/vegetables in the baking pan. 
  • Drain pasta and toss within the pan with everything else. Drizzle with remaining extra virgin olive oil before serving.
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