Ingredients
Scale
Baked Feta Pasta Ingredients
- 1 pound Pasta: I prefer penne or rotini, but any short pasta shape will work.
- 1 pint Cherry Tomatoes: Look for ripe, juicy tomatoes for the best flavor.
- 8 ounces Feta Cheese: Use a block of feta in brine, not crumbled feta. The block melts more evenly and creates a creamier sauce.
- 1/2 cup Olive Oil: Good quality olive oil is essential for flavor.
- 4 cloves Garlic: Minced or pressed.
- 1 teaspoon Italian Seasoning: Adds a touch of warmth and complexity.
- 1/2 teaspoon Red Pepper Flakes: For a little kick (optional).
- Salt and Black Pepper: To taste.
- 1/4 cup Fresh Basil Leaves: Chopped, for garnish.
- 2 tablespoons Lemon Juice: Brightens the flavors at the end.
Instructions
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Baking Dish: In a 9×13 inch baking dish, combine the cherry tomatoes, feta block, olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Bake: Bake for 30-35 minutes, or until the tomatoes are softened and bursting and the feta is melted and slightly golden.
- Cook the Pasta: While the feta and tomatoes are baking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Mash and Stir: Once the feta and tomatoes are done baking, remove the dish from the oven. Use a fork or spoon to gently mash the tomatoes and feta together, creating a creamy sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the baking dish and stir well to coat the pasta evenly with the sauce. Add a little of the reserved pasta water if the sauce is too thick.
- Finish and Serve: Stir in the lemon juice and garnish with fresh basil leaves. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 450-550
- Sodium: 500-700
- Protein: 20-25