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Baked Feta Pasta
Aubree

Baked Feta Pasta

This dish became a sensation for good reason: cherry tomatoes and a block of feta roast together, creating a creamy, savory sauce with minimal effort. Penne pasta is added to finish off this hearty meal that is sure to please the whole family.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 6 people
Course: Dinner
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 16 oz Cherry Tomatoes
  • 8 oz Block Feta Cheese
  • 1/2 cup Olive Oil
  • 5-6 Garlic Cloves Peeled
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes Optional
  • Salt & Pepper To Taste
  • 16 oz Penne Pasta
  • 1/4 cup Fresh Parsley or Basil Chopped, Optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a baking dish, toss cherry tomatoes, garlic, herbs, salt, pepper, and most of the olive oil
  3. Nestle the feta block in the center and drizzle with remaining oil.
  4. Bake uncovered for 30–35 minutes, until tomatoes burst and feta is golden.
  5. Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
  6. Remove dish from oven. Mash tomatoes, garlic, and feta into a creamy sauce.
  7. Add cooked pasta and stir to coat. Use reserved pasta water to loosen the sauce if needed.
  8. Garnish with fresh herbs and serve warm.

Notes

Ingredient Alternatives

  • Feta: Try goat cheese or a vegan feta-style block.
  • Tomatoes: Grape tomatoes or chopped Roma tomatoes also work.
  • Pasta: Use gluten-free pasta or even spaghetti squash.
  • Herbs: Swap parsley for dill or thyme.
  • Add-ins: Stir in spinach, olives, or cooked chicken for extra flavor and nutrition.