Tortellini in Baked Feta Tomato Cream

Prep Time: 10 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Baked feta with cherry tomatoes, olive oil and chickpeas merry with cream sauce and cheese tortellini.

1 8-oz block of feta cheese

3 cups cherry tomatoes, washed

½ cup olive oil

4 cloves garlic, minced

½ tsp red pepper chili flakes

Salt and pepper, to taste

1 15 oz can of chickpeas or garbanzo beans, drained and rinsed

2 cups heavy cream

24 oz cheese tortellini 

parmesan cheese, shredded

Preheat oven to 400*. Place feta on a rimmed baking sheet and toss tomatoes all around. Sprinkle olive oil over the top. Add garlic, chili flakes, salt and pepper to the mix and bake for 15 minutes. Remove from the oven and stir or mash feta and tomato mixture together. 

In a large skillet, cook the tortellini in the heavy cream for about 3 minutes over moderate heat. Add in the chickpeas and feta tomato mash. Correct seasoning, top with freshly grated parmesan cheese and serve. Delicious with crusty bread.