Description
Baked Feta Pasta is a simple yet flavorful dish combining roasted cherry tomatoes and creamy baked feta cheese with pasta. This recipe involves baking cherry tomatoes and feta together until bursting and melty, then mixing with cooked pasta and fresh herbs to create a creamy, tangy sauce perfect for a quick dinner.
Ingredients
Main Ingredients
- 16 oz cherry tomatoes
- 8 oz block feta packed in water
- ⅓ cup olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped basil
- ½ tsp lemon zest
- ½ tsp crushed red pepper (optional)
- 8 oz penne pasta (or your favorite pasta)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tomatoes and feta.
- Prepare Baking Dish: Place cherry tomatoes in a rectangular baking dish and nestle the block of feta right in the center. Drizzle olive oil over the tomatoes and feta, then sprinkle with sea salt and black pepper. Toss the tomatoes lightly to coat them evenly.
- Bake: Bake the dish in the oven for 30 minutes, or until the tomatoes are bursting and the feta is soft and golden on top.
- Cook Pasta: While the tomatoes and feta bake, cook the penne pasta according to the package instructions. Once cooked, drain and set aside.
- Add Flavorings: Remove the baking dish from the oven. Add the fresh chopped basil, minced garlic, lemon zest, and crushed red pepper (if using) to the hot baked feta and tomatoes. Stir everything together until a creamy sauce forms.
- Combine Pasta and Sauce: Add the cooked penne pasta directly into the baking dish. Toss well to coat all the pasta with the roasted tomato and creamy feta sauce.
- Serve: Portion the pasta into bowls and top with extra chopped basil, a sprinkle of crushed red pepper, freshly cracked black pepper, and optional parmesan cheese for extra flavor.
Notes
- You can use any pasta shape you prefer, but penne or rigatoni works best to hold the sauce.
- For a spicier dish, increase the crushed red pepper or add a pinch of chili flakes.
- Use good quality olive oil for the best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To make it gluten-free, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
