Description
This creamy and flavorful Baked Feta Pasta recipe combines cherry tomatoes, an entire block of feta cheese, and pasta for a simple yet delicious meal. Roasting the tomatoes and feta in the oven enhances the flavors and creates a rich sauce that’s effortlessly tossed with cooked pasta and fresh herbs.
Ingredients
Produce
- 2 Pints cherry tomatoes
- 2 Teaspoon garlic (minced)
- 8 basil leaves (fresh)
- 1/4 Cup parsley (fresh)
Dairy
- 1 Block feta cheese (8-Ounce)
Pantry
- 1/2 Cup olive oil (extra-virgin)
- 1 Teaspoon oregano (dried)
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper (freshly cracked)
- 1 Teaspoon red pepper flakes (optional)
- 8 Ounces pasta (uncooked weight)
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for roasting the tomatoes and feta cheese evenly.
- Prepare tomatoes and feta: Place the cherry tomatoes in a casserole dish, then add the block of feta cheese in the middle. Sprinkle dried oregano, salt, and freshly cracked black pepper over the cheese.
- Add olive oil and toss: Pour the extra-virgin olive oil over both the tomatoes and feta. Toss the tomatoes gently to coat them all in the oil.
- Cook pasta: While the tomatoes and feta are baking, cook the pasta according to the package instructions until al dente, drain it, and save a small amount of pasta water for thinning the sauce later.
- Mash baked ingredients: Remove the casserole dish from the oven, and mash the soft feta and roasted tomatoes together using a fork or spoon. Stir in the minced garlic to combine the flavors.
- Adjust consistency: If the sauce seems thick, add a couple tablespoons of the reserved pasta water to thin it out to your desired consistency.
- Add herbs and pasta: Sprinkle freshly chopped basil and parsley over the tomato-feta mixture and add the drained pasta to the dish.
- Combine and serve: Toss everything together to coat the pasta evenly with the creamy sauce. Finish by sprinkling red pepper flakes on top, if using. Serve immediately while hot.
Bake: Place the casserole dish in the oven and bake for 40 minutes until the tomatoes burst and the feta is soft and lightly golden.
Notes
- You can substitute penne, fusilli, or any short pasta shape if preferred.
- Adjust red pepper flakes according to your desired level of heat or omit for a milder dish.
- Reserve pasta water carefully; it helps loosen the sauce without diluting the flavors.
- For a vegan alternative, substitute feta with a dairy-free cheese and omit garlic if desired.
- This dish reheats well but is best enjoyed fresh for optimal texture and flavor.
