Description
A simple and delicious baked feta pasta recipe that combines roasted cherry tomatoes and creamy feta cheese with al dente penne or fusilli pasta. This flavorful dish is enhanced with garlic, olive oil, and a hint of red pepper flakes, making it a perfect weeknight dinner ready in just 40 minutes.
Ingredients
Scale
Pasta
- 8 oz penne or fusilli pasta
Roasted Tomato-Feta Mixture
- 8 oz block feta cheese
- 2 cups cherry tomatoes (1 pint)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In the prepared baking dish, add cherry tomatoes, the block of feta cheese crumbled, minced garlic, olive oil, red pepper flakes, salt, and pepper. Mix everything gently to combine the flavors.
- Roast Mixture: Place the baking dish in the oven and roast for 25-30 minutes until the cherry tomatoes burst open and the feta softens to a creamy texture.
- Cook Pasta: While the tomato and feta are roasting, cook the pasta in salted boiling water according to the package instructions until al dente. Drain thoroughly and set aside.
- Combine Pasta and Roasted Mixture: After roasting, remove the baking dish from the oven and gently mix the softened tomato-feta mixture with the cooked pasta, tossing well to coat all the pasta evenly.
- Serve: Serve the pasta hot immediately, optionally garnished with fresh basil leaves for added freshness and flavor.
Notes
- Use good quality cherry tomatoes for the best flavor.
- For a spicier kick, increase the red pepper flakes as desired.
- Garnish with fresh basil, parsley, or oregano to enhance the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Ensure pasta is drained well to avoid a watery dish.
