Description
Baked Feta Pasta is a creamy, tangy pasta dish featuring oven-roasted cherry tomatoes and a block of feta cheese baked until soft and bursting with flavor. Combined with garlic, basil, herbs, and olive oil, this comforting and easy-to-make dinner is perfect for weeknights or casual gatherings.
Ingredients
Scale
Pasta
- 12 ounces medium pasta like gemelli
Tomato and Feta Mixture
- 2 pints cherry tomatoes (20-25 ounces)
- ½ cup chopped sun dried tomatoes in oil (optional)
- 1 7-8 oz. block feta in brine, preferably French feta/100% sheep's milk
- 2 tablespoons olive oil + more for drizzling
- ¼ cup basil pesto
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
For Finishing
- 2 cloves garlic, minced
- 2-3 tablespoons chopped basil
Instructions
- Preheat oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the tomatoes and feta.
- Combine ingredients: In a baking dish, add the cherry tomatoes, sun-dried tomatoes, basil pesto, 2 tablespoons of olive oil, dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and pepper. Stir everything together until the tomatoes and herbs are evenly coated.
- Add feta: Create a space in the center of the tomato mixture and place the block of feta cheese there. Drizzle a little olive oil on top of the feta to enhance its creaminess.
- Bake: Place the baking dish into the oven and bake uncovered for 35 minutes, or until the feta is soft and the tomatoes have burst, releasing their juices.
- Cook pasta: While the feta and tomatoes bake, bring a pot of salted water to a boil. Add the pasta 10 minutes before the baked feta and tomatoes finish cooking. Cook pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Prepare aromatics: While pasta cooks, mince the garlic and chop the basil to be added after baking.
- Stir in garlic and basil: Once the feta and tomatoes are out of the oven, immediately add the minced garlic and chopped basil to the hot mixture, stirring for about 30 seconds so the residual heat gently cooks the garlic.
- Create sauce: Use a spatula to press down and break apart the baked feta cheese, mixing it with the tomato juices until you have a creamy sauce.
- Combine pasta and sauce: Add the cooked pasta to the feta and tomato sauce, tossing well to evenly coat the noodles. For a creamier sauce, add reserved pasta water ¼ cup at a time until reaching the desired consistency, usually about ½ cup.
- Adjust seasoning and serve: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. For a milder flavor, stir in a teaspoon or two of sugar or honey. Serve warm and enjoy your creamy baked feta pasta.
Notes
- Use a high-quality young feta packed in brine, preferably French or Israeli feta made from sheep's milk, for the creamiest texture.
- If feta is too strong, substitute half feta with cream cheese or use other cheeses like goat cheese, ricotta, brie, or burrata.
- Use medium-shaped pastas like gemelli, rotini, fusilli, or farfalle for the best sauce coverage.
- Adjust pasta quantity depending on pasta type density: denser pastas like gemelli require more weight than less dense types.
- Choose the sweetest ripe cherry tomatoes possible for optimal flavor.
- Skip sun-dried tomatoes if not preferred and add an extra tablespoon of olive oil instead.
- Keep the recipe gluten free by opting for gluten-free pasta or vegetable noodles like zoodles.
- Add proteins or veggies to customize the dish as desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently in microwave or on the stove with a splash of milk or olive oil to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg
