Tag: cherry tomatoes

Baked Feta Pasta
This pasta goes from prep to plate with just a handful of ingredients. It’s full of roasted cherry tomatoes, feta cheese, oil, and seasonings tossed with tender penne pasta for the perfect flavor in every bite!
Flavor: This fresh pasta bake is creamy, tangy, and full of flavor.

Skill Level: This recipe is so easy! Build it and bake it in one pan for quick cleanup.

Budget Tip: Use up leftover veggies from the fridge, freezer, or garden to bulk up this vegetarian dish.
Basic Ingredients for Baked Feta Pasta
- Feta: Salty and tangy feta goes perfectly with sweet cherry tomatoes. Just place the whole block in the center of the baking dish, no grating required.
- Tomatoes: Cherry or grape tomatoes are preferred for their sweetness and juicy bursts of flavor.
- Seasonings: Buy it or DIY it. Make your own Italian seasoning with pantry basics and have extra for a homemade dressing or a rub for chicken.
- Pasta: Rotini, penne, bucatini, or shells are perfect for this recipe. They grab the sauce well for the perfect balance of flavors in every bite!
Easy & Delicious Variations
- Add chopped spinach, black olives, sliced zucchini, or mushrooms for more color, texture, and flavor.
- In a pinch, you can dice up Roma tomatoes or garden tomatoes of any variety in place of grape or cherry tomatoes.
- Add some protein with a bag of mini meatballs, ground Italian sausage, or any leftover meat from the fridge.
Don’t skip (or skimp!) on the olive oil; it helps everything roast evenly and adds flavor.

Cook pasta al dente, and be sure to reserve some pasta water for thickening the sauce.

Bake the feta and tomatoes ahead of time and keep them in the refrigerator until you’re ready to combine them with the cooked pasta.

Use good-quality feta; it makes a big difference in taste!
Serving & Saving

Store leftover baked feta pasta in a covered container in the refrigerator for up to 4 days. This recipe doesn’t thaw well, so freezing isn’t recommended.

Enjoy leftovers cold as a pasta salad, or reheat it in the microwave or on the stovetop with a little water or broth to loosen the sauce.

Best Baked Pasta Recipes

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Baked Feta Pasta

Baked feta pasta is creamy, flavorful, and so easy to make, making it a perfect vegetarian dinner any night of the week.

Prep Time 10 minutes

Cook Time 37 minutes

Total Time 47 minutes

Preheat oven to 400°F.

In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.

Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.

Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.

Stir the tomatoes and feta in the baking dish.

Mix in pasta, adding enough pasta water to make a creamy sauce.

Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.

Serving: 1.5cups | Calories: 505 | Carbohydrates: 50g | Protein: 17g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 664mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 27mg | Calcium: 315mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Main Course, Pasta

Cuisine American, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Original baked feta pasta recipe here.
Holly Nilsson

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September 2, 2025
Succotash
This succotash recipe is a fresh and vibrant side or salad.

Lima beans, peppers, corn, cherry tomatoes, and bacon are blended and seasoned with salt and pepper.

What is Succotash?

The word ‘succotash’ means ‘broken corn kernels’ and is derived from Narragansett, a Native American language. This recipe contains an assortment of lima beans, peppers, corn, cherry tomatoes, and bacon crumbles. Serve succotash served warm, cold, or at room temperature.

This version is inspired by some of the recipes in my old church cookbooks—each with a slightly different mixture of ingredients, although they all have corn and lima beans!
It calls for simple, wholesome ingredients.

It combines the flavors of sweet corn, creamy beans, savory vegetables, and aromatic seasonings.

Perfect any time of year, succotash holds up better than leaf-based salads or mayo-based pasta sides and doesn’t need to stay chilled.

It is packed with colorful veggies and tasty bacon making it eye-catching and flavorful.
Ingredients in Succotash
- Bacon: Adds salt and flavor.
- Onion: Is cooked in bacon fat for extra flavor.
- Lima Beans: I use frozen beans to make it easy.
- Corn: Canned, frozen, or fresh corn works here. Be sure to drain and rinse corn if you use canned.
- Bell Peppers: Red bells are the sweetest variety, but green bell peppers, orange, or yellow (or a combination) will add extra crunchy color.
- Tomatoes: Cherry tomatoes, grape tomatoes, or diced Romas all work here.
Variations

Succotash is a great recipe for using up leftover bits of veggies in the fridge. Okra, sliced black mushrooms, edamame, chickpeas, or black-eyed peas will still make succotash comfort food heaven! Or add to taste, fresh basil, paprika, thyme,

How to Make Succotash
1. Cook lima beans and drain, reserving one cup of liquid (recipe below).
2. Cook bacon. Transfer to a paper towel, and reserve 1 tablespoon of bacon fat.
3. Saute onion and bell pepper in butter with oil. Add garlic and cook one more minute.
4. Stir in the corn, lima beans, reserved liquid, and seasonings, and cook.
5. Remove from heat and add crumbled bacon, cherry tomatoes, and parsley.
Leftovers?

Keep leftover succotash in a covered container for up to 4 days. Stir and season with a splash of lime and salt and pepper before serving again. Use leftovers in a tasty wrap with shredded lettuce or add leftovers to a hearty vegetable soup. Succotash will keep in the freezer for 3-6 months.

What To Serve With Succotash

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Succotash

Succotash combines sweet, savory, and aromatic in one delicious dish.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Cook ModePrevent your screen from going dark

Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain well reserving ¼ cup of the cooking liquid.

Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat in the skillet.

Add the butter, onion, and bell pepper to the skillet, cooking until the onion is tender, about 4 minutes.

Add the garlic and cook for 1 minute more. Stir in the corn, drained lima beans, reserved liquid, salt, and black pepper. Cook for 2 to 3 minutes.

Remove from the heat and crumble the bacon into the skillet and add the cherry tomatoes and parsley.

Makes 6 cups—serving size ¾ cup.
Additional seasoning or herbs can be added if desired.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

Calories: 182 | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 501mg | Potassium: 558mg | Fiber: 5g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 18, 2024
Italian Chicken
Italian chicken is a fast and flavorful one-pan dinner.

Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.

Savory and super easy, you’ll be making this dish on repeat!
Easy Preparation: Simple steps and minimal prep make it easy to follow.

One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!

Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.

Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken

Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.

Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.

Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.

Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.

Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!

Variations
- Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
- Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
1. Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
2. Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
3. Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
- Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
Sheet Pan Favorites

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Italian Chicken

Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 5 minutes

Total Time 1 hour 5 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.

In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.

Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.

Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.

Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.

Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.

Rest the chicken for 5 minutes before slicing.

Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.

Calories: 400 | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1010mg | Potassium: 1281mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 25, 2024
Weekly Meal Plan Aug 26, 2024

Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

Holly Nilsson

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August 21, 2024
Grilled Halibut
Fire up the grill because this easy grilled halibut is a perfect summer meal.

Lightly seasoned, then cooked until tender and flaky, this grilled halibut is topped with fresh cherry tomatoes and basil before serving.
This fish recipe is prepped, grilled, and ready in under 20 minutes.

It is made with fresh ingredients.

This easy homemade seasoning complements the fish without overpowering it.

It’s a feel-good meal that actually tastes good.
Ingredients

Halibut: Use fresh halibut for frozen thawed fish fillets. Halibut is medium-firm white fish with a mild flavor. If using thawed halibut, be sure to pat them dry with a paper towel before seasoning.

Seasonings: This recipe is fresh and simple. The fish is seasoned with oil and lemon juice (fresh is best if possible) and a little salt and pepper.

Note: Halibut steaks are cut from a different part of the fish and can have bones unlike fillets, but both work well in this recipe.

Variations
- If you can’t find halibut, replace it with striped bass or cod. Cod tends to be a little less sweet but is a white fish that can also be grilled.
- Swap the seasoning with this DIY lemon pepper seasoning, this zesty Cajun blend, or a dash of garlic salt.
How to Make Grilled Halibut
1. Drizzle halibut fillets with oil and lemon juice and season with salt and pepper (recipe below).
2. Grill halibut until it is opaque and flakes with a fork.
3. Serve with tomatoes and herbs and a side of grilled vegetables or seasoned rice.
To easily remove the skin from a halibut fillet, pour a little boiling water over the center of the skin and let it reach the edges. Immediately grab the skin at one corner and peel off in one piece.

For fresh fish with a clean flavor and little odor, soak the fillets in milk for 20 minutes. This also helps tenderize.

Always check for doneness at the thickest part of the fish, using a meat thermometer. The internal temperature for fish should be 145°F and should be opaque and easy to flake with a fork.

Prep the grill grates by wiping them with a paper towel soaked in oil. This can be done while the grill is off.
Storing Leftovers
- Keep leftover grilled halibut in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in the microwave at 30-second intervals or enjoy it cold on a salad or tucked into a wrap or pita pocket.
- Leftovers can also be added to a creamy seafood chowder. Freeze leftover halibut in zippered bags for up to three months. NOTE: Thawed fish can change in texture.
My Favorite Fish Recipes

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Grilled Halibut

Grilled halibut is a mildly sweet fish with a slightly smoky flavor and a bright tomatoey topping.

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Cook ModePrevent your screen from going dark

Preheat the grill to medium-high heat.

Place the halibut in a shallow dish and drizzle with oil and lemon juice. Season with salt and pepper.

Grill the fish until opaque in the center, about 3-4 minutes per side.

In a small bowl combine cherry tomatoes, basil or dill, and a pinch of salt. Spoon over the fish and serve.

Variation: Add ½ cup of chopped fresh peaches, mangoes, or cucumbers to the tomatoes.
Thicker fillets may need an extra minute or two while thinner fillets may need less time.
Leftovers will keep in the refrigerator for up to 2 days and in the freezer for 3 months.

Serving: 1fillet | Calories: 228 | Carbohydrates: 3g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 268mg | Potassium: 874mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Fish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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June 15, 2024