When I search a recipe online, I DO NOT want to scroll through the creator’s memories of a warm summer day when they made this recipe. Or the fond memories they have over this recipe. I just want the damn recipe. So if you are the same, then my recipe posts will be the place for you! No fluff just the good stuff!
Enjoy!
Ingredients
- One 8 oz Block of Feta Cheese
- One Box of Pasta
- I prefer Banza (any style) or Barilla Protein+
- 4-5 Beefsteak Tomatoes
- 2 Tbsp Avocado Oil
- 2 Garlic Cloves
- Italian Style Chicken Sausage
- I use Boar’s Head and remove from casing or Cantellas Ground
- Salt and Pepper to taste
Instructions
- Slice the tomatoes into thinner slices and place in a cast iron skillet or casserole dish.
- Coat the tomatoes with avocado oil
- Add salt and pepper over the tomatoes
- Place the garlic cloves amongst the tomatoes
- Place the block of feta on top of the tomatoes
- Roast in oven at 400 Degrees for 18-25 minutes
While the tomatoes are roasting begin bringing water to a boil for your pasta. Your water should be fairly salty. IF you purchase Banza it usually takes a little longer to cook than the package says.
While water is coming to a boil and tomatoes are roasting, begin browning your sausage. If you purchased sausage in a casing, squeeze the sausage out of the casing and being cooking as you would ground beef. I like to brown mine until it is sort of crispy on the outside.
Once the tomatoes are finished roasting, begin “mushing them” into a sauce form and mixing the cheese into the mix. Add your sausage and noodles to the pan, coating the noodles evenly in sauce. Serve immediately or divide into a meal prep serving.
I have this recipe added in MyFitnessPal using the Banza Cavatappi noodles. If divided into 4 servings this recipe would have the following macros: 47.5 Carbs, 21.2 Fat, 52.7 Protein
I hope you enjoy this recipe and it becomes a staple in your house as it has mine!
MadomFitness 