Quick n Easy Baked Feta Pasta Recipe
This simple Baked Feta Pasta is the perfect weeknight dinner. Fuss free, bold flavors, easy clean up, and fast, you’re going to love this delicious creamy pasta
Why You’ll Love This Baked Feta Pasta
It’s so flavorful. Thanks to some simple spices and the block of feta, this is a super creamy and flavorful pasta.
It’s super simple. While I’ve mentioned that it’s easy, I want to empathize just how simple this is. There’s next to no prep time, no difficult cooking technique, and it’s a handsfree recipe that anyone can make. That is, if feta hasn’t sold out in your area! But not to worry if it is, we have some substitutes down below.
It’s easy to customize. There are so many versions of this baked feta pasta now. You can very easily change up the ingredients to make it suit your tastes.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 4 servings
Ingredients:
▢8 oz. pasta of your choice cooked al dente, I used Trottole
▢1 8 oz. block of feta cheese French feta preferred
▢3 cups cherry tomatoes fresh only, no canned
▢¼ cup olive oil
▢6 cloves garlic minced
▢1 tsp. onion powder
▢1 tsp. black pepper or less to taste
▢¾ tsp. chili flakes more or less to taste
▢¾ tsp salt more or less to taste
▢¾ dry oregano
▢¼ cup fresh basil 5 oz. pack, chopped
Instructions:
Preheat oven to 400 F
Cook pasta al dente according to package directions.
In a medium baking dish, add in the cherry tomatoes, spices, salt, garlic and olive oil. Mix to coat the tomatoes well.
Make some space in the middle of the dish and add in the block of feta cheese. Bake on 400 F for 35-40 minutes, depending on your oven and size of tomatoes.
Remove the dish from the oven, mash up the tomatoes and mix in with the feta cheese to create a creamy sauce.
Add in the cooked pasta and fresh basil, then mix to coat the pasta well with the sauce. Taste to adjust the salt as needed.
Garnish the dish with more fresh basil leaves or cheese topping of your choice, then serve.
Notes:
Do not swap the fresh basil for dried. Fresh basil adds so much flavor to the dish and visual appeal to the dish that I would not recommend dried basil.
If you are cooking this dish ahead of time and eating it later on, you may want to add ¼ cup of pasta water to the sauce after it comes out of the oven. When the pasta gets cold, the pasta sucks up the moisture and the dish becomes a bit dry so the extra pasta water will help keep the dish more moist.
If you want your tomatoes to be blistered and burst so the dish is saucier, feel free to broil the dish for a couple minutes before taking it out of the oven.
Make sure your baking dish isn’t too large. You want the tomatoes to be nice and cozy with each other so that it gets saucy.
It’s best to enjoy this baked feta pasta within two days. Leftovers should be stored in the fridge in an airtight container.
Nutritional Info:
Calories: 419kcal | Carbohydrates: 61g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 464mg | Potassium: 463mg | Fiber: 4g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2mg