Baked Feta Pasta

Baked Feta Pasta

A block of feta roasts with cherry tomatoes until creamy and tangy, then tosses with pasta.

Total 45 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Cherry tomatoes burst and caramelize around a block of feta in the oven, creating a creamy, tangy sauce that coats pasta with minimal effort. The viral baked feta method works well as a quick weeknight dinner or a simple dish for entertaining, finished with fresh basil and a crack of black pepper.

Ingredients

  • 3 cups cherry tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces block feta cheese
  • 12 ounces pasta, such as fusilli or penne
  • 1/4 cup fresh basil leaves, torn

Method

  1. Preheat the oven to 400°F. In a 9x13-inch baking dish, combine the cherry tomatoes, olive oil, minced garlic, red pepper flakes, salt, and black pepper, tossing to coat evenly.

  2. Nestle the block of feta into the center of the tomatoes, spooning a little of the oil over the top.

  3. Bake until the tomatoes have burst and collapsed and the feta is soft and lightly golden on top.

  4. Meanwhile, bring a 6-quart pot of salted water to a boil and cook the pasta according to package directions until al dente.

  5. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

  6. Remove the baking dish from the oven and mash the feta and tomatoes together with a fork or spoon until a chunky sauce forms.

  7. Add the drained pasta to the baking dish and toss to coat, adding splashes of the reserved pasta water as needed to loosen the sauce.

  8. Top with torn basil leaves and serve immediately.

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    Baked Feta Pasta

    Cherry tomatoes burst and caramelize around a block of feta in the oven, creating a creamy, tangy sauce that coats pasta with minimal effort. The viral baked feta method works well as a quick weeknight dinner or a simple dish for entertaining, finished with fresh basil and a crack of black pepper.

    45 min 4 servings 520 cal

    Ingredients

    • 3 cups cherry tomatoes
    • 1/3 cup olive oil
    • 4 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 ounces block feta cheese
    • 12 ounces pasta, such as fusilli or penne
    • 1/4 cup fresh basil leaves, torn

    Method

    1. 1

      Preheat the oven to 400°F. In a 9x13-inch baking dish, combine the cherry tomatoes, olive oil, minced garlic, red pepper flakes, salt, and black pepper, tossing to coat evenly.

    2. 2

      Nestle the block of feta into the center of the tomatoes, spooning a little of the oil over the top.

    3. 3

      Bake until the tomatoes have burst and collapsed and the feta is soft and lightly golden on top.

    4. 4

      Meanwhile, bring a 6-quart pot of salted water to a boil and cook the pasta according to package directions until al dente.

    5. 5

      Reserve 1/2 cup of pasta cooking water, then drain the pasta.

    6. 6

      Remove the baking dish from the oven and mash the feta and tomatoes together with a fork or spoon until a chunky sauce forms.

    7. 7

      Add the drained pasta to the baking dish and toss to coat, adding splashes of the reserved pasta water as needed to loosen the sauce.

    8. 8

      Top with torn basil leaves and serve immediately.