Baked Feta Pasta with Shrimp and Spinach

Ingredients

• 1 lb Gluten-free pasta
• 8 oz Feta cheese block
• 2 cups Cherry tomatoes
• 1 lb Shrimp (peeled and deveined)
• 5 oz Spinach
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 1/4 teaspoon Red pepper flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Place the 8 oz Feta cheese block in the center of a 9x13 inch baking dish. Arrange the 2 cups of Cherry tomatoes around the feta.
3. 3Mince the 3 cloves of Garlic. Drizzle 2 tablespoons of Olive oil over the feta and tomatoes. Sprinkle the minced 3 cloves of Garlic, 1/4 teaspoon of Red pepper flakes, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper evenly over the ingredients in the baking dish.
4. 4Bake the dish in the preheated oven at 400°F (200°C) for 20 to 25 minutes. The dish is done when the 8 oz Feta cheese block is softened and the 2 cups of Cherry tomatoes are blistered and slightly burst.
5. 5While the feta and tomatoes are baking, fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 lb of Gluten-free pasta to the boiling water and cook for 8 to 12 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the cooked pasta thoroughly and set it aside.
6. 6While the feta and tomatoes are baking, heat the remaining 1 tablespoon of Olive oil in a large skillet over medium heat. Add the 1 lb of peeled and deveined Shrimp to the skillet and cook for 2 to 4 minutes, flipping once, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 145°F (63°C). Add the 5 oz of Spinach to the skillet with the cooked shrimp and cook for 1 to 2 minutes, stirring occasionally, until the spinach is completely wilted.
7. 7Carefully remove the baking dish from the oven. Using a fork, mash the softened 8 oz Feta cheese block directly in the baking dish. Add the cooked 1 lb of Shrimp and 5 oz of Spinach mixture to the baking dish and stir well to combine with the mashed feta and tomatoes. Add the drained 1 lb of Gluten-free pasta to the baking dish and toss everything together until the pasta is evenly coated with the sauce. Serve immediately.

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