Baked Feta Pasta

Ingredients

• 2 cups Cherry Tomatoes (halved if large)
• 3 tablespoons Olive Oil (use garlic‑infused olive oil for extra flavor if desired)
• 200 grams Feta Cheese (block, not crumbled, for better melting)
• 2 cloves Garlic (minced)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Red Pepper Flakes (adjust to heat preference)
• 12 ounces Dry Pasta (penne, fusilli, or any short pasta)
• ½ cup Fresh Basil (roughly chopped; reserve half for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Season Tomatoes

   Place the cherry tomatoes in the 13×9‑inch baking dish, drizzle with 1½ tablespoons of olive oil, and toss to coat evenly.

   Time: PT5M

3. Add Feta and Remaining Seasonings

   Nestle the block of feta in the center of the dish. Sprinkle salt, black pepper, red pepper flakes, and the minced garlic over the tomatoes and feta. Drizzle the remaining 1½ tablespoons of olive oil over everything.

   Time: PT5M

4. Bake Tomatoes and Feta

   Place the dish in the preheated oven and bake for 35 minutes, until the tomatoes burst and the feta is soft and lightly golden.

   Time: PT35M

   Temperature: 400°F

5. Cook Pasta

   While the dish bakes, bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente, about 10‑12 minutes. Reserve ½ cup of pasta water, then drain.

   Time: PT12M

6. Chop Fresh Basil

   Roughly chop half of the fresh basil leaves; set the other half aside for garnish.

   Time: PT5M

7. Mash Tomatoes and Feta

   Remove the baking dish from the oven. Using a fork or potato masher, crush the roasted tomatoes and softened feta together until a chunky sauce forms.

   Time: PT5M

8. Combine Pasta and Sauce

   Add the cooked pasta to the baking dish. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.

   Time: PT3M

9. Finish with Basil and Serve

   Stir in the chopped basil, then transfer to serving plates. Garnish with the remaining basil leaves.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Grape tomatoes, Diced canned tomatoes (drained)
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Feta Cheese: goat cheese, crumbled feta
• Instead of Garlic: garlic powder (1 tsp), garlic paste
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Dry Pasta: gluten‑free pasta, whole‑wheat pasta
• Instead of Fresh Basil: Italian parsley, fresh oregano

Equipment Needed

• 13×9‑inch Oven‑Safe Baking Dish
• Mixing Spoon or Spatula
• Large Pot
• Colander
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Serving Fork or Tongs (optional)

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature
• Baking until the tomatoes burst and the feta softens
• Mashing the feta and tomatoes to create a cohesive sauce
• Cooking pasta al dente and reserving pasta water

Chef Tips from the Video

• Use garlic‑infused olive oil for an extra aromatic boost without adding raw garlic.
• For a smoky twist, add a pinch of smoked paprika to the seasoning.
• If you like a creamier texture, stir in a tablespoon of cream cheese after mashing.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of pasta may become mushy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑feta bake can be prepared up to 2 hours ahead and kept at room temperature; reheat briefly before mashing.
• Chop basil in advance and store in a sealed container in the fridge.

Frequently Asked Questions