Baked Feta and Tomato Pasta
This delicious baked feta pasta with cherry tomatoes and fresh basil sauce has all the Mediterranean flavors we love.
Servings 4
Calories 370kcal
Equipment
- 11" x 8" baking pan
Ingredients
- 8 oz Greek feta cheese
- 2 lbs cherry tomatoes
- ⅓ cup extra virgin olive oil
- 1 garlic head Sliced or crushed cloves
- 2-3 fresh herbs basil, oregano or thyme
- 1 tablespoon dried oregano
- 1 tablespoon chili pepper flakes
- 8 oz cooked pasta of your choice. I used penne.
- freshly ground pepper
- sea salt
For serving
- fresh basil leaves
- parmesan cheese optional
Instructions
- Preheat the oven to 190°C / 375°F
- Place the block of feta in the center of your baking dish. Arrange the tomatoes and garlic cloves around the feta. Tuck the fresh herbs between tomatoes and garlic.Drizzle everything evenly with olive oil. Sprinkle with a tablespoon of oregano and season with freshly ground pepper. Bake for 30 to 35 minutes.
- Cook the pasta al dente. Usually 1 minute less than recommended boiling time. Make sure to reserve 1 cup of the pasta water, you might need it later.
- Remove the baking dish from the oven. Immediately add ⅔ of the basil leaves. Stir the mixture together until the feta has melted into a creamy sauce.
- Add in the pasta. Gently toss until the pasta is evenly coated. If you need to, add a little of the reserved pasta water, about ⅕ cup, to loosen it up a little and make it creamier.
- Serve in bowls with grated parmesan cheese(optional), chopped fresh basil leaves, and a pinch of chili flakes.
Notes
- This baked feta dish reheats nicely. I usually transfer the leftovers to a pot and reheat them on the stove. I add a little water (¼ cup) to the pasta to loosen it up and stir on medium heat.
Nutrition
Calories: 370kcal | Carbohydrates: 16g | Protein: 11g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 956mg | Potassium: 735mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1594IU | Vitamin C: 57mg | Calcium: 320mg | Iron: 3mg