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The Consumption

Never Consume Boring

February 7, 2021 By The Consumption 2 Comments

Easy Baked Feta & Ricotta Cheese Cherry Tomato Sauce

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A quick, easy and delicious low carb cheesy (feta & ricotta!) cherry tomato sauce that goes with all the things! Simply bake and mix through or pour over whatever you desire: veggies, meat, pasta – it’s up to your cheesy imagination.

Easy Baked Feta and Ricotta Cheese Cherry Tomato Sauce Feature Image

You’ve been living under a rock if you haven’t seen this baked feta pasta sauce everywhere on the internet! Nope? Just me and my foodie social media algorithms? 😛

If you have seen this before, this easy baked feta and cherry tomato sauce goes wonderfully with pasta (just mix cooked pasta through once done); however, if you’re like me and want to keep the carbs lower, this is still a fantastic sauce to pair with other low carb options: steamed vegetables, zoodles, grilled meat, seafood etc.

Easy Baked Feta and Ricotta Cheese Cherry Tomato Sauce Feature Cooking Steps

For this recipe, I happened to also have some ricotta cheese that I needed to use up – so I decided to add it in as well. You can leave the ricotta out if you don’t have any, but more cheese is always better in my opinion!

Easy Baked Feta and Ricotta Cheese Cherry Tomato Sauce over broccoli and baked potato with turkey schnitzel
We enjoyed this dish over steamed broccoli, baked potato (not low carb I know!) and homemade turkey schnitzel – yum!
Easy Baked Feta and Ricotta Cheese Cherry Tomato Sauce Feature Image
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Easy Baked Feta & Ricotta Cheese Cherry Tomato Sauce

Keyword gluten free, keto, low carb, vegetarian
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Servings 4
Author The Consumption

Ingredients

  • 250 g feta cheese
  • 150 g ricotta cheese
  • 500 g cherry tomatoes
  • 4 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar (I used white balsamic)
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  • Wash and dry the cherry tomatoes. Place them into a large casserole dish.
  • Peel and roughly chop the garlic and add in with the cherry tomatoes.
  • Drizzle with 1 tbsp extra virgin olive oil and balsamic vinegar. Add the salt, pepper and 1/2 of the oregano. Mix so that everything is coated.
  • Add in the block of feta cheese to the middle of the dish. Break the ricotta into large chunks and place around the feta.
  • Drizzle the remaining olive oil over the cheeses and sprinkle over the rest of the oregano. Add more salt and pepper to taste.
  • Bake at 180 degrees Celsius for 45 minutes.
  • Remove from the oven. Break up the feta and ricotta cheese with a spoon and mix through the cherry tomatoes and garlic.
  • Pour over your favourite vegetables or meat (to keep it low carb), or stir through cooked pasta.

6

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Filed Under: Dinner Tagged With: cheese sauce, feta cheese, keto, low carb, recipes, ricotta cheese

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Reader Interactions

Comments

  1. Barbara says

    November 8, 2021 at 6:18 pm

    So the balsamic vinegar is used when? Where?

    Reply
    • The Consumption says

      November 8, 2021 at 6:25 pm

      Thanks Barbara! The recipe has been updated – add the balsamic in with the olive oil in step 3 to coat the cherry tomatoes and garlic.

      Reply

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I’m Kattie and I love flavour! I’m a firm believer that anything you consume shouldn’t be boring or tasteless! I'm passionate about the healing power of home-cooking and whole foods and I love sharing delicious and nutritious recipes. Enjoy xx more about me →

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