After tireless research for this post about the The Health Benefits of Baked Feta Pasta (poor me) – I have designed my own custom version. The only thing left to make this recipe even more delightful would be garden fresh tomatoes and basil – is it summer yet?!
Baked Feta Pasta
- baking dish
- 2 pints cherry tomatoes
- 2 cloves garlic finely chopped
- 6 tbsp olive oil
- 1 tsp dried oregano leaves
- 8 oz feta cheese
- 10 oz dry pasta short such as ziti or mezze rigatoni
- 1/2 cup fresh basil chopped
- Kosher salt and Black Pepper
- Red pepper flakes to taste (for serving)
- Preheat oven to 425 degrees F.
- In a 9×13 baking dish, add cherry tomatoes and garlic. Drizzle with olive oil, season with 1/2 tsp each salt and pepper and oregano. Toss well to combine.
- Make a well in the center of the tomatoes to place the block of feta. Season feta with additional salt and pepper.
- Bake for about 25 minutes or until tomatoes are bursting and feta turns golden on the edges.
- While the feta is baking, prepare the pasta in salted water. Drain, reserving 1/2 cup of the cooking liquid.
- Remove baking dish from the oven. Using a wooden spoon, gently stir the hot cheese with the tomatoes.
- Add cooked pasta and 1/4 cup of the pasta water. Stir gently to coat the pasta with the sauce, adding additional pasta water if the mixture appears too dry.
- Mix in basil. Taste for seasoning and adjust as desired. Serve with red pepper flakes.