Baked Feta Pasta Video - TikTok Feta Pasta - Uunifetapasta Recipe

Ingredients

• 3 cups Grape Tomatoes (halved if large)
• 8 oz Feta Cheese (block, full‑fat for best melt)
• 2 tablespoons Chive Oil (homemade or store‑bought olive oil infused with chives)
• 8 cloves Garlic (sliced thin)
• 1 tablespoon Red Pepper Flakes (adjust to heat preference)
• 1 pinch Kosher Salt (or sea salt)
• 1 pinch Freshly Cracked Black Pepper (to taste)
• 0.25 cup Fresh Oregano (chopped)
• 1 lb Pasta Shells (or any short pasta shape)
• 2 handfuls Baby Spinach (roughly 2 cups, added at the end)
• 0.25 cup Fresh Basil (chiffonade (thin ribbons))

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Arrange Tomatoes

   Spread the 3 cups of grape tomatoes in an even layer in the casserole dish, leaving a small well in the center for the feta block.

   Time: PT5M

3. Season Tomatoes

   Drizzle 2 Tbsp of chive oil over the tomatoes and toss gently to coat. Add the sliced garlic, 1 Tbsp red pepper flakes, a pinch of kosher salt, a pinch of cracked black pepper, and the chopped oregano. Drizzle a little more chive oil if the mixture looks dry.

   Time: PT3M

4. Add Feta Block

   Place the 8‑oz block of feta in the cleared well in the middle of the dish.

   Time: PT1M

5. Bake Feta and Tomatoes

   Transfer the dish to the oven and bake for 30 minutes, or until the feta is golden on top and the tomatoes have softened and begun to burst.

   Time: PT30M

   Temperature: 350°F

6. Boil Pasta

   While the feta bakes, bring a large pot of salted water to a rolling boil. Add 1 lb of pasta shells and cook until al dente (about 12 minutes; at high altitude the video used 45 minutes, so adjust as needed).

   Time: PT45M

   Temperature: 212°F

7. Drain Pasta

   Drain the pasta in a colander, leaving a splash of the cooking water in the pot.

   Time: PT2M

8. Combine Pasta with Baked Mixture

   Return the drained pasta to the pot. Add the baked tomato‑feta mixture (including the melted cheese) and toss to coat, using reserved pasta water as needed to achieve a silky sauce.

   Time: PT5M

9. Add Spinach and Basil

   Stir in the baby spinach handfuls; they will wilt in the hot sauce. Finish with the fresh basil chiffonade and give a final toss.

   Time: PT2M

10. Serve

    Plate the pasta, drizzle any remaining oil, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

60g

Fat

15g

Fiber

4g