Description
Baked Feta Pasta is a creamy, flavorful pasta dish made with a block of baked feta cheese, cherry tomatoes, sun-dried tomatoes, and basil pesto. The tomatoes burst in the oven to create a rich sauce, which is mixed with cooked pasta and fresh herbs to create a comforting and easy-to-make meal perfect for weeknights or special occasions.
Ingredients
Scale
Pasta
- 8-12 ounces medium pasta like gemelli, rotini, fusilli
Tomato Mixture
- 2 pints cherry tomatoes (20-25 ounces)
- ½ cup chopped sun dried tomatoes in oil (optional)
- 2 tablespoons olive oil + more for drizzling
- ½ tsp dried oregano
- ½ tsp dried parsley
- ¼ tsp dried thyme
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp pepper
Cheese and Seasoning
- 1 block (7-8 ounces) feta in brine, preferably French feta/100% sheep's milk
- 2 cloves garlic, minced
- 2-3 tablespoons chopped fresh basil
- ¼ cup basil pesto
Instructions
- Preheat oven: Set your oven to 425 degrees F to get it ready for baking the feta and tomato mixture.
- Prepare tomato mixture: In a baking dish, combine cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir until everything is evenly coated.
- Add feta: Make a space in the center of the tomato mixture and place the block of feta there. Drizzle the top of the feta with olive oil for extra richness.
- Bake: Place the dish uncovered in the oven and bake for 35 minutes, or until the feta is soft and the tomatoes have burst.
- Cook pasta: About 10 minutes before the baking time ends, start cooking the pasta in salted boiling water according to the package instructions. Reserve 1 cup of pasta cooking water before draining.
- Finish sauce: When the feta and tomatoes are done, remove the dish from the oven. Immediately add the minced garlic and chopped basil, stirring for 30 seconds to allow the residual heat to soften the garlic.
- Mash feta and combine: Use a spatula to press down on the baked feta breaking it up and creating a creamy sauce. Stir the mixture until fully combined.
- Toss pasta: Add the cooked pasta to the sauce and toss well to coat. For a creamier texture, gradually stir in reserved pasta water quarter cup at a time until desired consistency is reached (about ½ cup).
- Season to taste: Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if desired. For less tanginess, optionally add a teaspoon or two of sugar or honey to balance the acidity.
Notes
- Use a young feta packed in brine (preferably French or Israeli with high sheep's milk content) for the creamiest texture.
- If feta is too strong, substitute half feta and half cream cheese or use goat cheese, ricotta, brie, or burrata for variation.
- Medium-shaped pastas like gemelli, casarecce, rotini, fusilli, and farfalle offer the best sauce coverage.
- For gluten-free options, use gluten-free pasta, sweet potato noodles, zoodles, or spaghetti squash.
- Choose the sweetest, ripest cherry tomatoes for optimal flavor.
- Do not rinse sun-dried tomatoes; chop and add them with their oil for extra richness.
- Leftovers store well for up to 5 days refrigerated. Reheat gently with a splash of milk or olive oil to retain creaminess.
- Add protein or extra vegetables to customize the dish to your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg
