New Improved Baked Feta Pasta

Ingredients

• 6 tablespoons Extra Virgin Olive Oil (divided – 4 Tbsp for the pan, 2 Tbsp for finishing drizzle)
• 3 cloves Garlic (finely minced)
• 2 pints Cherry Tomatoes (half Cherokee purple, half red grape; sweet and bite‑size)
• 1 teaspoon Kosher Salt (plus extra pinch for finishing)
• 0.5 teaspoon Black Pepper (freshly ground)
• 10 ounces Feta Cheese (block, milky and creamy; not pre‑crumbled)
• 1 tablespoon Balsamic Vinegar (drizzled over the feta before baking)
• 0.5 teaspoon Dry Oregano (sprinkled on top before baking)
• 0.25 teaspoon Red Chili Flakes (optional, for a little heat)
• 12 ounces Cavatelli (or any short pasta) (about 340 g; any shape works)
• 0.5 cup Fresh Basil Leaves (loosely packed, sliced)

Instructions

1. Preheat Oven

   Set the oven to 450°F (230°C) and let it fully preheat.

   Time: PT10M

   Temperature: 450°F

2. Prepare Garlic‑Infused Oil

   Drizzle 4 Tbsp olive oil into the baking dish, add the minced garlic, and stir until the garlic is lightly coated.

   Time: PT5M

3. Add Tomatoes and Season

   Add the 2 pints of cherry tomatoes, toss to coat in the garlicky oil, then sprinkle with 1 tsp kosher salt and ½ tsp black pepper.

   Time: PT3M

4. Place Feta and Finish Toppings

   Make a well in the center of the tomatoes, set the 10‑oz block of feta there, drizzle 1 Tbsp balsamic vinegar over it, sprinkle ½ tsp dried oregano, ¼ tsp red chili flakes, and finish with the remaining 2 Tbsp olive oil.

   Time: PT3M

5. Bake

   Place the dish in the hot oven and bake for 30–35 minutes, until the tomatoes are soft and the feta is golden‑brown on top.

   Time: PT35M

   Temperature: 450°F

6. Boil Pasta Water

   While the feta bakes, bring a large pot of salted water to a rolling boil.

   Time: PT10M

7. Cook Pasta

   Add the cavatelli (or chosen pasta) and cook until al dente, about 8–10 minutes.

   Time: PT10M

8. Reserve Pasta Water and Drain

   Before draining, ladle out ½ cup of the hot pasta water, then drain the pasta in a colander.

   Time: PT2M

9. Create the Sauce

   Remove the baking dish from the oven. Using a fork, mash the baked feta and tomatoes together until a creamy sauce forms.

   Time: PT5M

10. Add Fresh Herbs and Adjust Consistency

    Stir in the sliced fresh basil and 2–3 Tbsp of the reserved pasta water; mix until combined.

    Time: PT2M

11. Combine Pasta and Sauce

    Add the hot drained pasta to the sauce, tossing vigorously until every piece is coated. Adjust with additional pasta water if needed.

    Time: PT5M

12. Final Seasoning and Serve

    Taste, add a pinch more salt or pepper if desired, plate, and garnish with extra fresh basil if you like.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

62 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Cherry Tomatoes: vine‑ripe grape tomatoes, small plum tomatoes
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Feta Cheese: crumbled feta (12 oz), goat cheese
• Instead of Balsamic Vinegar: red wine vinegar (1 Tbsp)
• Instead of Dry Oregano: Italian seasoning (0.5 tsp)
• Instead of Red Chili Flakes: crushed red pepper, pinch of cayenne
• Instead of Cavatelli (or any short pasta): penne, fusilli, gluten‑free pasta
• Instead of Fresh Basil Leaves: fresh parsley, baby arugula

Equipment Needed

• Glass Baking Dish (9×13 inch)
• Mixing Spoon or Spatula
• Oven
• Large Pot
• Colander
• Fork
• Ladle
• Cutting Board
• Chef’s Knife
• Measuring Spoons

Critical Steps — Do Not Skip

• Preheating the oven to 450°F ensures rapid caramelization of the feta.
• Baking the feta with garlic‑infused oil creates a creamy, flavored sauce.
• Timing the pasta so it finishes just as the baked feta comes out prevents over‑cooking.
• Mashing the feta and tomatoes while still hot creates a smooth, velvety sauce.

Chef Tips from the Video

• Use a block of feta rather than crumbled; it melts into a richer sauce.
• Add a splash of the pasta water before mashing the feta; the starch helps bind the sauce.
• For extra depth, drizzle a tiny drizzle of honey over the feta before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezer: Not recommended; the texture of the feta sauce changes after freezing.

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; keep it uncovered at room temperature, then bake when ready.
• Pre‑measure all spices and have the basil sliced and ready to go for a faster assembly.

Frequently Asked Questions