Baked Feta Pasta
A cozy, creamy, and tangy pasta dish with roasted cherry tomatoes and feta cheese that requires minimal effort and is perfect for busy weeknights.
Ingredients
Main ingredients
- 2 pints Cherry tomatoes About 2 pints, give or take
- 7-8 ounces Feta cheese 1 block of feta
- 3-5 cloves Garlic More if you love garlic
- 3 tablespoons Olive oil Drizzled over tomatoes and feta
- to taste Salt
- to taste Black pepper
- 2 teaspoons Italian seasoning or dried oregano
- 1 teaspoon Red pepper flakes Optional, for heat
- 12 ounces Pasta of choice Penne, rotini, or bowties work great
- to taste Fresh basil or parsley For topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a baking dish, add the cherry tomatoes and peeled garlic cloves.
- Drizzle generously with olive oil, then sprinkle on salt, pepper, and Italian seasoning.
- Place the block of feta right in the middle. Add a little more olive oil over the top of the feta and a pinch of red pepper flakes if you want a little heat.
Baking
- Bake for about 30 to 35 minutes, until the tomatoes are bursting and the feta looks soft and slightly golden.
- While it bakes, boil your pasta and save about 1 cup of pasta water before draining.
Combining
- When the baking dish comes out, stir everything up until it turns into a creamy tomato feta sauce.
- Add the pasta, toss, and splash in a bit of pasta water until it looks saucy and glossy.
- Top with fresh basil and eat immediately while it is hot.
Notes
Best eaten right away. If the pasta looks dry, add more pasta water. The sauce thickens in the fridge, so add a splash of liquid when reheating.