Shop Ingredients 
Baked Feta & Shrimp Bruschetta Pasta
Prep: 25 minutes
Bake: 35 minutes • Serves: 8
3 cups Barilla® Al Bronzo® penne rigate pasta
1 block (8 ounces) PICS feta cheese, drained
1 tablespoon PICS olive oil
1 teaspoon PICS crushed red pepper
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1-1/2 pounds Market 32 raw 16-20 count peeled and deveined shrimp, thawed and tail shells removed, if necessary
2 cups PICS prepared tomato bruschetta
Chopped fresh basil for garnish (optional)
1.Preheat oven to 400°; spray 4- to 5-quart baking dish with cooking spray. Prepare pasta as label directs; drain, return to saucepot and cover to keep warm.
2.Place cheese in center of prepared dish. Drizzle both sides of cheese with oil; sprinkle with crushed red pepper, salt and black pepper. Bake cheese 30 minutes or until softened.
3.In large bowl, toss shrimp and bruschetta; place around cheese and bake 5 minutes or until shrimp turn opaque throughout. Add pasta; toss. Makes about 8 cups.
4.Serve pasta garnished with basil, if desired.
Approximate nutritional values per serving (1 cup):
334 Calories, 15g Fat (5g Saturated), 116mg Cholesterol, 1075mg Sodium,
33g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 19g Protein