Description
This easy baked feta pasta combines roasted cherry tomatoes, creamy feta cheese, and aromatic herbs for a rich, comforting weeknight dinner that requires minimal effort and delivers maximum flavor.
Ingredients
12 ounces (340 g) pasta (penne, rigatoni, or rotini)
8 ounces (225 g) block feta cheese
2 cups (300 g) cherry tomatoes
4 tablespoons (60 ml) extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (10 g) fresh basil leaves, chopped
1/4 cup (25 g) freshly grated Parmesan cheese (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Place cherry tomatoes in a baking dish and toss with olive oil, garlic, oregano, basil, salt, and pepper.
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Add the block of feta in the center and drizzle lightly with olive oil.
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Bake for 30–35 minutes until tomatoes burst and feta softens.
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Cook pasta in salted boiling water until al dente, reserving 1/2 cup (120 ml) pasta water before draining.
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Mash baked feta and tomatoes into a creamy sauce.
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Add pasta and mix, adding reserved pasta water as needed for smooth consistency.
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Garnish with fresh basil and Parmesan before serving.
Notes
Use block feta for best results.
Add reserved pasta water gradually for ideal sauce texture.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes