🥄Ingredients:
🔸250 grams shell pasta
🔸200 grams feta cheese
🔸1 medium zucchini, diced
🔸2 garlic cloves, minced
🔸1/2 leek, thinly sliced
🔸1 red chili, thinly sliced (adjust to taste)
🔸3 tablespoons olive oil
🔸Salt and pepper to taste
🥄Instructions:
Preheat your oven to 200°C (400°F).
In a baking dish, place the block of feta cheese in the center.
Arrange the diced zucchini, minced garlic, and sliced leek around the feta cheese.
Sprinkle the chili over the top.
Drizzle everything with olive oil, and season with salt and pepper to taste.
Bake in the preheated oven for about 25-30 minutes, or until the vegetables are tender and the feta cheese is soft and slightly golden on top.
While the feta and vegetables are baking, bring a large pot of salted water to a boil.
Add the shell pasta and cook according to the package instructions until al dente.
Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Once the feta and vegetables are done baking, remove the baking dish from the oven.
Use a fork to mash the feta cheese and mix it with the baked vegetables, creating a creamy sauce.
Add the cooked pasta to the baking dish, and mix everything together until well combined. If the sauce is too thick, add some of the reserved pasta cooking water to reach the desired consistency.
