Description
Baked Feta Pasta is a creamy, flavorful dish featuring roasted cherry tomatoes, sun-dried tomatoes, and a whole block of baked feta cheese combined with pasta and fresh basil. This easy one-pan recipe is perfect for a comforting weeknight dinner with a rich, tangy sauce made effortlessly in the oven.
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 + more for drizzling
- ½ tsp dried oregano
- ½ tsp dried parsley
- ¼ tsp dried thyme
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp pepper
Cheese and Garnish
- 1 7-8 oz. block feta in brine, preferably French feta/100% sheep's milk
- 2 cloves garlic, minced
- 2-3 tablespoons chopped basil
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the feta and tomatoes.
- Combine Ingredients: In a baking dish, add the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir well until everything is evenly coated with the herbs and oil.
- Add Feta: Make a space in the center of the tomatoes mixture and place the block of feta cheese there. Drizzle the top of the feta with additional olive oil.
- Bake: Bake the dish 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 salted water to a boil and cook the pasta according to package instructions. Start adding pasta to boiling water about 10 minutes before feta baking time ends. Reserve 1 cup of pasta cooking water before draining.
- Add Aromatics: Remove the dish from the oven and immediately add minced garlic and chopped basil. Stir for about 30 seconds to allow residual heat to cook the garlic slightly.
- Create Sauce: Using a spatula, press down on the baked feta to break it up and make it creamy. Stir everything together until fully combined, forming the sauce.
- Toss Pasta: Add the cooked pasta to the feta-tomato sauce and toss to coat evenly. For a creamier sauce, gradually add reserved pasta water a quarter cup at a time until desired consistency is reached (usually about ½ cup).
- Season to Taste: Taste the pasta and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. For less tanginess, stir in a couple teaspoons of sugar or honey if preferred.
Notes
- Use young, brined feta made from sheep’s milk for creamier texture. French or Israeli feta are excellent choices.
- If feta is too strong, substitute half of the feta with cream cheese or use goat cheese, ricotta, brie, or burrata for different creamy variations.
- Medium-shaped pasta like gemelli, rotini, fusilli, casarecce, or farfalle work best for sauce adherence.
- Adjust pasta quantity according to the type of pasta density; denser pasta like gemelli can use 12 ounces, lighter pasta like cavatappi 8 ounces.
- Choose the sweetest ripe tomatoes possible for best flavor; cherry tomatoes are preferred for their sweetness.
- Sun-dried tomatoes can be omitted if not liked; replace with extra olive oil.
- To keep gluten-free, use gluten-free pasta or alternatives like sweet potato noodles, zoodles, or spaghetti squash.
- The sauce pairs well with rice, risotto, lentils, farro, mashed potatoes, or even chicken or fish for variety.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers with a splash of milk or olive oil to restore creaminess, either in the microwave or gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
