Baked Feta Pasta

Ingredients

• 300 g Penne Pasta (or any short pasta shape)
• 300 g Cherry Tomatoes (halved)
• 200 g Feta Cheese (block, full‑fat for best melt)
• 3 Garlic Cloves (peeled, lightly smashed)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• ½ tsp Red Pepper Flakes (optional for heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

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

   Time: PT5M

   Temperature: 200°C

2. Arrange Ingredients on Tray

   On a roasting tray, spread the halved cherry tomatoes and smashed garlic cloves around the center. Place the block of feta in the middle, drizzle everything with olive oil, and season generously with dried oregano, dried basil, red pepper flakes, salt and black pepper.

   Time: PT10M

3. Bake the Feta and Tomatoes

   Transfer the tray to the oven and bake for about 20 minutes, or until the tomatoes have burst and the feta is golden and soft in the centre.

   Time: PT20M

   Temperature: 200°C

4. Mash the Roasted Mix

   Remove the tray from the oven. Using a fork, mash the softened feta together with the roasted tomatoes and garlic until a creamy, slightly chunky sauce forms.

   Time: PT5M

5. Cook the Pasta

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

   Time: PT10M

   Temperature: Boiling

6. Combine Pasta and Sauce

   Add the drained pasta directly to the roasted tray (or transfer the sauce to the pot). Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening.

   Time: PT5M

7. Serve

   Plate the pasta, garnish with extra red pepper flakes or fresh basil if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

20g

Carbohydrates

60g

Fat

15g

Fiber

4g