Recipe: Baked Feta Pasta

Ingredients

• 200 g Feta Cheese (block, full‑fat)
• 300 g Cherry Tomatoes (halved)
• 3 Tbsp Olive Oil (extra‑virgin)
• 2 cloves Garlic (minced)
• 1/4 cup Fresh Basil (roughly torn)
• 400 g Pasta (penne, fusilli or rigatoni)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

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

   Time: PT5M

   Temperature: 400°F

2. Arrange Tomatoes

   Spread the halved cherry tomatoes in a single layer in a baking dish, drizzle with 2 Tbsp olive oil, and season with salt and pepper.

   Time: PT5M

3. Add Feta Block

   Place the 200 g block of feta in the center of the dish, drizzle the remaining 1 Tbsp olive oil over it, and season the top lightly with salt and pepper.

   Time: PT2M

4. Bake Feta and Tomatoes

   Bake for 35 minutes, until the feta is golden on top and the tomatoes are blistered and soft.

   Time: PT35M

   Temperature: 400°F

5. Cook Pasta

   While the feta bakes, bring a large pot of salted water to a boil, add the pasta, and cook until al dente (about 10 minutes). Reserve ½ cup of the hot pasta water, then drain.

   Time: PT10M

   Temperature: 212°F

6. Combine Flavors

   Remove the baking dish from the oven, add the minced garlic, torn basil leaves, and the reserved pasta water. Stir gently to create a creamy sauce that coats the feta and tomatoes.

   Time: PT3M

7. Mix Pasta In

   Add the cooked pasta to the dish and toss until every piece is coated with the feta‑tomato sauce. Adjust seasoning with extra salt, pepper, or chili flakes if desired.

   Time: PT4M

8. Serve

   Plate the pasta, garnish with extra fresh basil or a sprinkle of grated Parmesan if you like, and serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

18 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g