Baked Feta Pasta
This simple Baked Feta Pasta is the perfect weeknight dinner. Fuss free, bold flavors, easy clean up, and fast, you’re going to love this delicious creamy pasta.
servings
Ingredients
- 8 oz. pasta of your choice cooked al dente, I used Trottole
- 1 8 oz. block of feta cheese French feta preferred
- 3 cups cherry tomatoes fresh only, no canned
- ¼ cup olive oil
- 6 cloves garlic minced
- 1 tsp. onion powder
- 1 tsp. black pepper or less to taste
- ¾ tsp. chili flakes more or less to taste
- ¾ tsp salt more or less to taste
- ¾ dry oregano
- ¼ cup fresh basil 5 oz. pack, chopped
Instructions
- Preheat oven to 400 F
- Cook pasta al dente according to package directions.
- In a medium baking dish, add in the cherry tomatoes, spices, salt, garlic and olive oil. Mix to coat the tomatoes well.
- Make some space in the middle of the dish and add in the block of feta cheese. Bake on 400 F for 35-40 minutes, depending on your oven and size of tomatoes.
- Remove the dish from the oven, mash up the tomatoes and mix in with the feta cheese to create a creamy sauce.
- Add in the cooked pasta and fresh basil, then mix to coat the pasta well with the sauce. Taste to adjust the salt as needed.
- Garnish the dish with more fresh basil leaves or cheese topping of your choice, then serve.
Video
Notes
- Do not swap the fresh basil for dried. Fresh basil adds so much flavor to the dish and visual appeal to the dish that I would not recommend dried basil.
- If you are cooking this dish ahead of time and eating it later on, you may want to add ¼ cup of pasta water to the sauce after it comes out of the oven. When the pasta gets cold, the pasta sucks up the moisture and the dish becomes a bit dry so the extra pasta water will help keep the dish more moist.
- If you want your tomatoes to be blistered and burst so the dish is saucier, feel free to broil the dish for a couple minutes before taking it out of the oven.
- Make sure your baking dish isn’t too large. You want the tomatoes to be nice and cozy with each other so that it gets saucy.
- It’s best to enjoy this baked feta pasta within two days. Leftovers should be stored in the fridge in an airtight container.
- For recipe ingredient substitutions, please see the long list in the blog post.
Nutrition
Calories: 419kcal | Carbohydrates: 61g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 464mg | Potassium: 463mg | Fiber: 4g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2mg
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