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Baked Feta Pasta Recipe

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4.1 from 8 reviews

This vibrant and creamy Baked Feta Pasta features al dente cavatappi pasta tossed with roasted cherry tomatoes and a perfectly baked block of feta cheese. Enhanced with garlic, fresh basil, and olive oil, this easy-to-make dish delivers a luscious blend of tangy, savory, and fresh flavors in just 40 minutes.

Ingredients

Pasta

  • 8 ounces cavatappi pasta (or pasta of choice)

Roasted Tomato & Feta

  • 2 pints cherry tomatoes
  • 8 ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Seasoning & Garnish

  • 2 garlic cloves, minced
  • ¼ cup fresh basil, packed and chopped, plus more for serving

Instructions

  1. Preheat and prepare tomatoes: Preheat your oven to 400°F (200°C). Place the cherry tomatoes in an oven-safe baking dish. Drizzle the olive oil over the tomatoes, then season with salt and black pepper. Toss everything together until the tomatoes are evenly coated with the oil and seasoning.
  2. Add feta cheese: Nestle the block of feta cheese in the center of the baking dish, surrounded by the cherry tomatoes. Flip the feta a couple of times gently so that it is coated with the olive oil and seasoning mixture as well.
  3. Bake tomatoes and feta: Place the baking dish in the preheated oven and bake for approximately 35 minutes, or until the cherry tomatoes burst and the feta becomes soft and melty.
  4. Cook pasta: While the tomatoes and feta bake, bring a large pot of salted water to a boil. Cook the cavatappi pasta according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water in case you want to loosen the sauce later.
  5. Add garlic and basil to the baked mixture: Once baked, immediately add the minced garlic and chopped fresh basil to the hot tomatoes and melted feta. Toss everything well to combine and to slightly wilt the basil and mellow the garlic.
  6. Combine pasta and sauce: Transfer the cooked pasta into the baking dish with the tomato and feta mixture. Toss thoroughly so that the pasta is coated in the creamy tomato and feta sauce. If the sauce seems too thick, stir in some of the reserved pasta cooking water to achieve your desired consistency.
  7. Serve: Garnish with additional fresh basil leaves and serve warm for a comforting and flavorful meal.

Notes

  • If you prefer a smoother sauce, you can briefly mash the baked feta and tomatoes before combining with pasta.
  • Substitute pasta types based on preference: penne, rotini, or rigatoni work well.
  • Adjust garlic quantity for stronger or milder flavor.
  • For a spicier kick, add red pepper flakes when tossing the tomatoes and feta.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of water or olive oil to maintain creaminess.

Find it online: https://dishcooks.com/baked-feta-pasta-recipe/