Creamy Baked Feta Pasta
A quick, delicious one-pan dinner with creamy baked feta cheese, sweet cherry tomatoes, and perfectly cooked pasta. Easy to make, yet totally gourmet!
Equipment
- Baking dish
- Large pot
- Mixing Spoon
- Colander
- Garlic Press
Ingredients
- 1 block feta cheese (8 oz, use a high-quality block)
- 2 pints cherry or grape tomatoes (ripe and sweet)
- 12 oz pasta (penne, fusilli, or spaghetti work well)
- 3 cloves garlic (minced or finely chopped)
- 1/4 cup extra virgin olive oil (good quality for best flavor)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the block of feta cheese in the center of a large baking dish. Surround it with cherry tomatoes and garlic.
- Drizzle the olive oil over the feta and tomatoes. Season with salt, pepper, and red pepper flakes (if using).
- Bake in the oven for 25-30 minutes, or until the tomatoes are soft and bursting, and the feta is golden and melty.
- While the feta and tomatoes are baking, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven. Using a mixing spoon, stir the feta and tomatoes together to create a creamy sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
- Toss the cooked pasta with the creamy sauce until fully coated. Stir in chopped fresh basil and adjust seasoning to taste.
- Serve immediately, garnished with extra basil if desired.
Notes
For a fun twist, try adding sautéed spinach or cooked shrimp. Leftovers can be refrigerated in an airtight container for up to 3 days.