Baked Feta Pasta
Some recipes blow up on TikTok and then fade fast, but this Baked Feta Pasta is one that actually earns its spot. It’s the kind of meal you can throw together on a weeknight but also set out for family dinners or a casual get-together without a second thought. It’s easy to make, and if you’ve got leftovers, you can stash them in the fridge or freezer and reheat later when you need something comforting. Having a dish that works in so many situations makes it one you'd keep coming back to.
Equipment
Ingredients
- 2 cups cherry tomatoes
- 4 ounces feta cheese block preferred
- 3 garlic cloves minced
- ⅓ cup olive oil
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- Salt and black pepper to taste
- 8 ounces short pasta such as penne or rotini
- ⅓ cup fresh basil leaves chopped
Instructions
- Preheat your oven to 400°F (200°C) and grab a medium baking dish.
- Place the feta block in the center of the tomatoes. Add the cherry tomatoes to the baking dish. Sprinkle the minced garlic over everything. Drizzle with olive oil and season with salt, black pepper, dried oregano, and red pepper flakes.2 cups cherry tomatoes, 4 ounces feta cheese, 3 garlic cloves, ⅓ cup olive oil, ½ teaspoon dried oregano, ⅛ teaspoon red pepper flakes, Salt and black pepper
- Bake for 30 to 35 minutes, or until the tomatoes are soft and blistered and the feta is golden and melty.
- While the tomatoes and feta bake, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.8 ounces short pasta
- Remove the baking dish from the oven. Stir the softened feta and tomatoes together until creamy and well combined.
- Add the cooked pasta directly into the baking dish and toss to coat. If the sauce is too thick, stir in some reserved pasta water until desired consistency is reached.
- Sprinkle with chopped fresh basil and serve warm.⅓ cup fresh basil leaves
Video
Notes
- Pick the right tomatoes: You can use cherry tomatoes or grape tomatoes in this recipe. Grape tomatoes are slightly firmer and sweeter, while cherry tomatoes are juicier and burst more easily when roasted.
- Use extra virgin olive oil: Using extra virgin olive oil instead of standard olive oil will give the sauce a richer, more peppery flavor.
- Understand your feta options: Greek feta or sheep’s milk feta will melt creamier and taste tangier, while cow's milk feta is milder and less sharp. Stick with a block instead of pre-crumbled for the creamiest sauce.
- Adjust the spice: Add more red pepper flakes for a little kick, or leave them out if you prefer mild.
- Boost with herbs and greens: Add herbs like thyme before baking so their flavor infuses the tomatoes and feta. You can also stir in fresh spinach at the end for extra color and freshness without weighing down the sauce.
- Brighten with citrus: Adding lemon zest and finishing with lemon juice lifts the richness of the feta and tomatoes, giving the sauce a fresh, balanced flavor. A zester and citrus squeezer make zesting and juicing lemons so much simpler.
- Try other short pasta that grabs sauce: Farfalle, penne, and rotini all cling to the sauce nicely, while rigatoni is the heartiest option. You can also use gluten-free pasta versions of these types, which work just as well if cooked until al dente.
- Add basil at the end: Toss in the basil just before serving so it keeps its fresh flavor, bright aroma, and vibrant green color. Adding it too early causes it to wilt and lose its punch, so saving it for the last step makes the whole dish taste fresher.
Nutrition
Calories: 463kcalCarbohydrates: 47gProtein: 12gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 25mgSodium: 337mgPotassium: 326mgFiber: 3gSugar: 3gVitamin A: 612IUVitamin C: 18mgCalcium: 172mgIron: 2mg
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