Description
Baked Feta Pasta is a creamy, flavorful pasta dish featuring roasted cherry tomatoes and a block of baked feta cheese, combined with basil pesto and herbs to create a rich tomato sauce that's tossed with pasta for a comforting and easy meal.
Ingredients
Scale
Pasta and Sauce
- 8-12 ounces medium pasta like gemelli, rotini, fusilli
- 2 pints cherry tomatoes (20-25 ounces)
- ½ cup chopped sun dried tomatoes in oil (optional)
- ¼ cup basil pesto
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Herbs
- 1 block 7-8 ounces feta in brine, preferably French feta (100% sheep's milk)
- 2 cloves garlic, minced
- 2-3 tablespoons chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the feta and tomatoes.
- Mix Ingredients: In a baking dish, combine the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, dried parsley, salt, black pepper, dried thyme, and red pepper flakes. Stir until everything is evenly coated.
- Add Feta: Make space in the center of the dish and place the block of feta cheese. Drizzle olive oil over the top of the feta.
- Bake: Bake the dish uncovered for 35 minutes, or until the feta is soft and the tomatoes are bursting and juicy.
- Cook Pasta: While the feta and tomatoes are baking, bring a pot of salted water to boil. Cook the pasta according to package directions but add pasta to boiling water approximately 10 minutes before the feta and tomatoes finish baking. Reserve 1 cup of pasta water before draining.
- Add Garlic and Basil: Remove the dish from the oven and immediately stir in the minced garlic and chopped basil for 30 seconds to use residual heat to lightly cook the garlic.
- Create Sauce: Using a spatula, press down on the baked feta to break it apart and create a creamy sauce. Stir the tomatoes and feta together until fully combined.
- Combine Pasta and Sauce: Add the drained pasta to the baking dish and toss to coat evenly with the creamy sauce. For extra creaminess, gradually stir in up to ½ cup of reserved pasta water, ¼ cup at a time, until desired consistency is reached.
- Season to Taste: Taste the pasta and adjust seasoning with additional salt, pepper, and red pepper flakes if desired. For less tang, optionally add a teaspoon or two of sugar or honey.
Notes
- Use young feta packed in brine, preferably French or Israeli feta made with sheep's milk for creaminess. Avoid aged or dry varieties.
- If feta cheese is too strong, substitute half feta and half cream cheese or try goat cheese, ricotta, brie, or burrata for a creamier taste.
- Choose medium-shaped pasta like gemelli, rotini, fusilli, casarecce, or farfalle for best sauce coverage.
- The pasta quantity can vary by type; denser pastas require more weight. Use 12 ounces for compact pastas and 8 ounces for lighter shapes.
- Opt for the sweetest ripe cherry tomatoes for best flavor. Alternatively, sweet grape tomatoes can be used.
- If not using sun-dried tomatoes, add an extra tablespoon of olive oil to keep the sauce rich.
- Make it gluten-free by using gluten-free pasta or suitable noodle alternatives like zoodles, sweet potato noodles, or serving over rice or mashed potatoes.
- Add protein, vegetables, or Mediterranean extras to customize the dish.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave with a splash of milk or olive oil to restore creaminess, or gently on the stove with stirring.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 25 mg
