Baked Pasta and Rolls with Feta, Sundried Tomatoes and Thyme

By • January 19, 2010 • 0 Comments

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Author Notes: In this recipe, rolls are baked with the pasta for an additional side. I buy pizza dough at a local pizzeria and leave it on the counter for 30 minutes before using. alice y

Serves 3-4

  • 6 ounces pizza dough
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes
  • 4 ounces feta cheese, crumbed
  • 1 tablespoon sun dried tomatoes, chopped
  • 1 1/2 tablespoons fresh thyme
  • salt and pepper
  • 1/4 to 1/3 cups reserved pasta water
  1. Preheat the oven to 425 degrees.
  2. Separate the dough into 4 pieces and roll into 1 inch balls. Let rest on the counter covered by a towel. Add the oil to a skillet on medium high. Once the oil is hot, add the garlic and oil. Cook just until fragrant, about 1 minute. Leave in the skillet to cool.
  3. Add the crumbled feta, sundried tomatoes and thyme to a large bowl. Add the oil mixture to the feta.
  4. Cook the pasta for 4 minutes, or until softened but still crisp. drain, reserving 1/2 cup pasta water (just in case you need more than 1/3 to 1/4 cup as the recipe calls for).
  5. Toss the pasta with the other ingredients in the bowl. Add the pasta water, a bit at a time, and stir until a creamy texture is formed. Some of the feta chunks will remain.
  6. Put the pasta in a casserole dish and tuck the dough balls into the mixture. Cover with tin foil and bake for 10 minutes. Remove the tinfoil and bake another 10-15 minutes or until the rolls are browned on top.
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