- Pair baked feta pasta with a green salad and garlic toast to enjoy the creamy sauce.
- Store leftovers in a covered container in the fridge for up to 4 days.
- Enjoy cold as a pasta salad or reheat on the stove or in the microwave with a splash of water.
- Freezing isn’t recommended.
Baked Feta Pasta
Servings 4 servings
Baked feta pasta is creamy, flavorful, and so easy to make, making it a perfect vegetarian dinner any night of the week.
Ingredients
- 8 ounces feta cheese 1 block
- 1 pound cherry tomatoes or grape tomatoes, about 3 cups
- ¼ cup olive oil
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon red pepper flakes
- 8 ounces penne or other medium pasta, plus 1 cup of reserved pasta water
- salt to taste
- black pepper to taste
- ¼ cup fresh basil chopped
- fresh parsley chopped, or basil, for serving
Instructions
- Preheat oven to 400°F.
- In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.
- Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.
- Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.
- Stir the tomatoes and feta in the baking dish.
- Mix in pasta, adding enough pasta water to make a creamy sauce.
- Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.
Notes
Nutrition Information
Serving: 1.5cups, Calories: 505, Carbohydrates: 50g, Protein: 17g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 50mg, Sodium: 664mg, Potassium: 427mg, Fiber: 3g, Sugar: 4g, Vitamin A: 896IU, Vitamin C: 27mg, Calcium: 315mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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