Baked Feta Pasta
One taste of this flavorful baked feta pasta and you'll understand why it went viral!
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Servings: 4 Servings
Calories: 663kcal
Ingredients
- 2 pints cherry tomatoes 4 ⅓ cups
- ½ cup extra virgin olive oil
- 1 8-10 oz block feta cheese
- Salt and pepper to taste
- 2 cloves garlic minced
- ⅓ cup chopped fresh basil leaves
For the Pasta
- 8 oz dried pasta medium cut
- Boiling salted water
Instructions
- Preheat your oven to 425ºF.
- Add the cherry tomatoes to a large broil-safe 9X13” baking dish, then pour in the olive oil.
- Add salt and pepper to your taste (remember that feta is quite salty), and toss the cherry tomatoes with olive oil to coat them completely.
- Make a well in the center of the baking dish big enough for the block of feta cheese and place it in the middle.
- Bake in the preheated oven for 30-35 minutes, or until the cherry tomatoes blister and the feta begins to brown.
- When there are 10-15 minutes left in the baking time, fill a large pot with hot water and add a generous amount of salt.
- Bring the water to a boil, then add in your pasta and cook according to package directions.
- When the pasta is al dente, drain it in a colander over the sink and place a plate on top to keep it warm.
- Once your cooking time is up, set the oven to “broil.” Only do this if you have a broil-safe pan, if not you can just bake for an additional 5-10 minutes at an increased heat of 450ºF if desired.
- Broil for 2-3 minutes, keeping a close eye on the pan. It is ready as soon as it becomes bubbly and most tomatoes have blisters.
- Carefully remove the baking dish from the oven, then add in 2 minced garlic cloves.
- Use the bottom of a wooden spoon to break up the tomatoes and feta, and combine it into a creamy and chunky “sauce” along with the garlic.
- Add in the fresh basil and stir to combine.
- Finally, add in the cooked pasta and stir until it is coated in the feta and cherry tomato mixture.
- Serve with additional fresh basil (if desired), and enjoy.
Notes
Adapted from: Baked Feta Pasta (with Cherry Tomatoes) - Feel Good Foodie
Storing: Transfer any leftovers to an airtight container and store in the fridge for up to 5 days. For the best results, reheat in the microwave in 30-second intervals. You could also reheat it in a saucepan on the stovetop with 1-2 tablespoons of water added, OR covered in the oven at 350ºF until heated through.
Substitutions:
- Pasta: Use 8oz (225g) of your favorite pasta to make this recipe. Medium- sized types are best (fusili, rotini, cavatappi, etc). You could also substitute your favorite gluten-free or chickpea pasta if you are gluten-free.
- Tomatoes: You could use 2 (15oz) cans of good quality canned cherry tomatoes (drained) in place of the tomatoes in this recipe, but fresh is best. Regular diced tomatoes won't cut it.
- Basil: Use 2 teaspoons of dried basil as a substitute for fresh if you cannot find fresh basil.
Nutrition
Serving: 1g | Calories: 663kcal | Carbohydrates: 55g | Protein: 19g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 57mg | Sodium: 757mg | Potassium: 694mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1532IU | Vitamin C: 55mg | Calcium: 359mg | Iron: 3mg