Baked Feta Pasta
This baked feta pasta recipe is creamy, tangy, and so easy to make. Roasted tomatoes and feta melt into a flavorful sauce for the perfect weeknight dinner.
Servings: 4
Ingredients
- 16 oz cherry tomatoes
- 8 oz block feta packed in water
- ⅓ cup olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 garlic clove minced
- ¼ cup fresh chopped basil
- ½ tsp lemon zest
- ½ tsp crushed red pepper optional
- 8 oz penne pasta or your favorite pasta
Instructions
- Preheat the oven to 400°F.
- Add cherry tomatoes to a rectangular baking dish and nestle the block of feta right in the center. Drizzle olive oil over everything, sprinkle with salt and pepper, and give it all a quick toss to coat the tomatoes.
- Bake for 30 minutes, or until the tomatoes are bursting and the feta is soft and golden on top.
- While that’s baking, cook your pasta according to package instructions. Drain and set aside.
- Once the baking dish is out of the oven, add in the fresh basil, minced garlic, lemon zest, and crushed red pepper (if using). Stir everything together until nice and creamy.
- Add the cooked pasta directly into the dish and toss to coat in all that roasted tomato and melty feta goodness.
- Portion into bowls and top with extra chopped basil, a sprinkle of crushed red pepper, freshly cracked black pepper, and a little parmesan, if you’re feeling fancy.
Notes
- Original recipe by Jenni Häyrinen
- Feta: A block of feta melts down creamier than crumbles, so use that if you can. Full-fat feta also gives you a richer sauce, while reduced-fat versions may not melt as smoothly.
- Pasta: Short pasta like penne, rotini, or rigatoni holds the sauce best. I’ve also made this with whole wheat pasta and chickpea pasta for more fiber and protein.
- Storage: Leftovers will keep in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, or warm in the microwave in 30-second bursts, stirring in between.
- Add protein: Stir in grilled chicken, or grilled salmon for a more filling meal.
Nutrition
Serving: 1/4 recipe | Calories: 540kcal | Carbohydrates: 51g | Protein: 19g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 40mg | Sodium: 817mg | Fiber: 1g | Sugar: 3g