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August 20, 2021

Jeff amps up the flavors in this baked pasta with one of his favorite grab-and-go hacks - mini bell peppers!
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Better than Trendy Baked Tomato and Feta Pasta
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 15 min
Yield: 8 servings

Ingredients

Nonstick cooking spray, for the baking dish
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 to 8 mini bell peppers, halved and seeded (about 2 cups)
One 20-ounce package refrigerated cheese tortellini (6 cups)
2 cups chicken stock
One 8-ounce block feta, sliced into about 8 pieces
4 to 6 fresh basil leaves, torn

Directions

Preheat the oven to 400 degrees F.

Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.

In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.

Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.

Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.

Top with torn basil leaves and serve warm.

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Jeff Mauro's Better than Trendy Baked Tomato and Feta Pasta ​| The Kitchen | Food Network
youtube.com/watch?v=2h7X2iX14BQ

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