Description
Baked Feta Pasta is a creamy, tangy, and flavorful dish made by roasting cherry tomatoes and a block of feta cheese together, then mixing with al dente pasta and fresh herbs. This simple yet elegant recipe combines the sweetness of blistered tomatoes with the rich creaminess of feta, enhanced by garlic and fresh greens for a delicious meal perfect for any occasion.
Ingredients
Scale
Tomato and Feta Bake
- 2 pints grape tomatoes
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 block (8 oz) feta cheese (preferably sheep’s milk)
- 3 cloves garlic, peeled and halved
Pasta and Greens
- 10 oz dry pasta (penne, rotini, or fusilli)
- 2 cups fresh spinach, roughly chopped
Finishing Touches
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh basil, thinly sliced
- 2 tbsp fresh parsley, minced
- ½ cup reserved pasta water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and feta.
- Prepare Baking Dish: In a 3-quart baking dish, combine the grape tomatoes and halved garlic cloves. Drizzle with extra-virgin olive oil, season with salt and freshly ground black pepper, then toss gently to coat everything evenly.
- Add Feta: Place the block of feta cheese in the center of the tomato mixture, flipping it slightly to coat it with the olive oil and seasonings.
- Bake: Roast the tomatoes and feta in the oven for 30 minutes. Then, increase the temperature to 450°F (230°C) and bake for an additional 10 minutes until the feta is golden and the tomatoes are blistered and softened.
- Cook Pasta and Wilt Spinach: While the feta and tomatoes are baking, cook the pasta in salted boiling water until al dente. Just before draining, add the roughly chopped spinach to the pasta pot to wilt it. Reserve ½ cup of pasta water before draining the pasta and spinach.
- Make the Sauce: Remove the baking dish from the oven. Using a spoon, mash the roasted feta, garlic, and blistered tomatoes together to form a creamy, rustic sauce.
- Combine: Add the cooked pasta, reserved pasta water, crushed red pepper flakes (if using), fresh basil, and parsley to the baking dish. Toss thoroughly until the pasta is well coated with the sauce and herbs.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnishing with extra fresh herbs if desired for added flavor and color.
Notes
- For a vegan version, substitute feta with a plant-based cheese and use nutritional yeast for added flavor.
- Choose a sturdy pasta shape like penne, rotini, or fusilli to hold the creamy sauce well.
- Reserve pasta water is essential for adjusting sauce consistency and helping it cling to the pasta.
- Adding spinach just before draining wilts it while preserving its vibrant color and nutrients.
- Adjust crushed red pepper flakes to taste for a mild kick or omit for a milder flavor.
- Sheep’s milk feta is preferred for its creaminess and flavor, but cow’s milk feta can be used as a substitute.
- The baking dish size is important; a 3-quart dish ensures even roasting and space to mix the pasta easily.
