Description
Baked Feta Pasta is a viral, creamy, and flavorful tomato and feta cheese dish baked to perfection and tossed with pasta. This simple yet indulgent recipe features roasted cherry tomatoes and a block of feta cheese drizzled with olive oil and garlic, resulting in a luscious sauce that coats al dente pasta, finished with fresh basil for a fresh, aromatic touch.
Ingredients
Scale
Main Ingredients
- 1 block of feta cheese (approx. 7 oz)
- 2 pints cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 8 oz pasta (such as penne or fusilli)
- 1 bunch fresh basil, chopped
- Salt, to taste
- Optional: Red pepper flakes, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the tomatoes and feta.
- Prepare Baking Dish: Spread the cherry tomatoes evenly in a baking dish. Place the whole block of feta cheese in the center of the tomatoes.
- Add Flavor: Drizzle the olive oil evenly over the tomatoes and feta. Sprinkle the minced garlic and salt over the top to season the dish.
- Bake: Place the baking dish in the oven and bake for about 30 minutes, or until the tomatoes have burst and the feta is soft and creamy.
- Cook Pasta: While the feta and tomatoes are baking, cook the pasta in salted boiling water until al dente. Drain and set aside.
- Mash and Combine: Remove the baking dish from the oven. Using a spoon or fork, mash the roasted tomatoes and feta together to create a creamy sauce.
- Toss Pasta: Add the cooked pasta directly into the baking dish with the roasted tomato and feta sauce. Mix well to coat the pasta evenly.
- Garnish and Serve: Sprinkle fresh chopped basil over the pasta. Optionally, add red pepper flakes for a touch of heat. Serve immediately for best flavor.
Notes
- Use good quality feta for the best taste and creaminess.
- Cherry tomatoes work best because they roast quickly and become very sweet.
- Optionally add red pepper flakes when mixing for a spicy kick.
- Leftovers can be stored refrigerated for up to 2 days and reheated gently.
- Pasta types like penne, rigatoni, or fusilli hold the sauce well.
