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Baked Feta Pasta

Name: Baked Feta Pasta
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 5
Cuisine: Pasta
Ingredients: 8 ounces dried cavatappi pasta or pasta of choice; 2 pints cherry tomatoes; 8 ounce block feta cheese; ½ cup extra virgin olive oil; ¼ tea spoon sea salt; ¼ teaspoon black pepper; 2garlic cloves minced; ¼ cup packed chopped fresh basil plus more for serving

April 12 2021

Written by Gourmet de Paris

April 12 2021

Written by Gourmet de Paris

Feta is a cheese with a light taste that can be put in salads or baked.

Baked Feta Pasta

Rated 5 stars by 1 users

Servings

Prep Time

35 minutes

Cook Time

40 minutes

Calories

429

Author:

feelgoodfoodie.net

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!

Ingredients

8 ounces dried cavatappi pasta or pasta of choice
2 pints cherry tomatoes
8 ounce block feta cheese
½ cup extra virgin olive oil
¼ tea spoon sea salt
¼ teaspoon black pepper
2garlic cloves minced
¼ cup packed chopped fresh basil plus more for serving

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Directions

Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

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Baked Feta Pasta

Baked Feta Pasta

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Servings

Prep Time

Cook Time

Calories

Author:

Ingredients

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