Trending in the Kitchen: Baked Feta Pasta

Ingredients

• 200 g Feta Cheese (block, preferably Greek PDO feta)
• 300 g Cherry Tomatoes (halved; smaller tomatoes give more burst flavor)
• 2 Tbsp Extra Virgin Olive Oil (Greek EVOO for authentic flavor)
• 300 g Pasta (penne, rigatoni, or fusilli; use gluten‑free if needed)
• 3 units Garlic Cloves (minced; can increase for stronger flavor)
• 1/2 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• to taste Salt
• to taste Black Pepper
• 1 small Zucchini (cut into thin ribbons or half‑moons (optional))
• 2 cups Fresh Spinach (roughly chopped (optional))
• 1 cup Broccolini (trimmed and cut into bite‑size pieces (optional))
• 1/4 cup Kalamata Olives (pitted and halved (optional))
• 4 fillets Anchovies in Brine (optional, adds umami)
• 1/4 cup Fresh Basil Leaves (torn)
• 1/2 cup Pasta Cooking Water (reserved from boiling pasta)

Instructions

1. Preheat Oven

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

   Time: PT5M

   Temperature: 400°F

2. Prep Ingredients

   Halve the cherry tomatoes, slice the zucchini into ribbons, trim the broccolini, mince the garlic, and tear the basil leaves. Set aside.

   Time: PT10M

3. Assemble Baking Dish

   Place the block of feta in the center of the oven‑safe dish. Arrange the halved tomatoes (and optional veggies) around the cheese. Drizzle 2 Tbsp EVOO over everything and season with salt and black pepper.

   Time: PT5M

4. Bake Feta and Tomatoes

   Put the dish in the preheated oven and bake for 30–35 minutes, until the tomatoes have burst and the feta is softened and lightly golden on top.

   Time: PT35M

   Temperature: 400°F

5. Cook Pasta

   While the feta bakes, bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions (usually 8–10 minutes). Reserve ½ cup of the pasta cooking water, then drain.

   Time: PT10M

   Temperature: Boiling

6. Mash Feta‑Tomato Mixture

   Remove the baking dish from the oven. Using a large spoon or fork, mash the softened feta together with the roasted tomatoes until a creamy, slightly chunky sauce forms.

   Time: PT5M

7. Combine Pasta and Sauce

   Add the drained pasta to the dish. Stir in the minced garlic, crushed red pepper flakes, optional zucchini, spinach, broccolini, olives, and anchovies. Pour in the reserved pasta water a little at a time until the sauce reaches a silky consistency.

   Time: PT5M

8. Finish and Serve

   Toss in the fresh basil, drizzle an extra splash of EVOO, and adjust salt and pepper to taste. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g