Description
A creamy and comforting baked feta pasta made with roasted cherry tomatoes, garlic, olive oil, and a block of feta cheese that melts into a rich, velvety sauce. Simple to prepare and perfect for an easy weeknight dinner.
Ingredients
8 oz pasta (penne, fusilli, or preferred shape)
1 block (7–8 oz) feta cheese
2 cups cherry tomatoes
4 cloves garlic, minced
1/4 cup olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/2 tsp black pepper
Fresh basil leaves, chopped
1/2 cup reserved pasta water
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the cherry tomatoes with minced garlic, olive oil, oregano, red pepper flakes, and black pepper.
- Place the feta block in the center of the dish and drizzle a little more olive oil on top.
- Bake for about 30 minutes, until the tomatoes burst and the feta softens.
- While baking, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and mash the feta and tomatoes together to create a creamy sauce.
- Add the cooked pasta and reserved pasta water. Mix well until the pasta is fully coated.
- Sprinkle with fresh basil and serve warm.
Notes
Add fresh spinach after baking to let it wilt into the hot sauce.
Mushrooms or olives can be added for extra depth of flavor.
Swap feta with goat cheese for a tangier and creamier texture.
Use whole wheat or gluten-free pasta as desired.
Add grilled chicken or shrimp for additional protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a splash of water or milk when reheating to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
