Description
This Baked Feta Pasta recipe is a delightful and easy-to-make Italian-inspired dish featuring creamy baked feta cheese combined with roasted cherry tomatoes and sun-dried tomatoes. Tossed with your choice of medium pasta and fresh basil, this recipe creates a rich, flavorful sauce perfect for a quick and comforting meal that comes together in under an hour.
Ingredients
Scale
Pasta
- 8-12 ounces medium pasta like gemelli, rotini, fusilli
Tomatoes & Sauce
- 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
- Salt and pepper, ¼ tsp each or to taste
Cheese & Aromatics
- 1 7-8 oz. block feta in brine, preferably French feta made from 100% sheep’s milk
- 2 cloves garlic, minced
- 2-3 tablespoons chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot and ready for roasting the feta and tomatoes.
- Prepare Tomato Mixture: In a baking dish, combine the cherry tomatoes, sun-dried tomatoes, basil pesto, 2 tablespoons olive oil, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir well so all ingredients are evenly coated.
- Add Feta: Create a space in the center of the tomato mixture and place the block of feta there. Drizzle a little olive oil over the top of the feta for extra richness.
- Bake: Place the dish uncovered in the oven and bake for 35 minutes, until the feta becomes soft and the tomatoes burst, releasing their flavorful juices.
- Cook Pasta: While the feta and tomatoes are baking, bring salted water to a boil and cook the pasta according to package instructions. Start the pasta about 10 minutes before the baking finishes. Reserve 1 cup of pasta water before draining.
- Add Garlic and Basil: Once you remove the baking dish from the oven, immediately add the minced garlic and chopped basil. Stir for about 30 seconds so the residual heat gently cooks the garlic.
- Create Sauce: Press down on the softened feta with a spatula, breaking it apart to create a creamy texture. Stir everything together to combine into a rich sauce.
- Toss Pasta and Adjust Consistency: Add the drained pasta to the sauce and toss to coat thoroughly. For a creamier sauce, gradually stir in reserved pasta water in ¼ cup increments until your preferred consistency is reached, typically about ½ cup.
- Season to Taste: Taste your pasta and adjust seasoning with extra salt, pepper, and red pepper flakes if desired. For a less tangy flavor, add a teaspoon or two of sugar or honey.
Notes
- Use a high-quality French feta made from 100% sheep’s milk for the best creamy texture and flavor.
- Sun-dried tomatoes are optional but add a nice depth of flavor.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Reserve pasta water is essential to achieve a creamy sauce consistency.
- This dish is best served immediately for optimal creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
