Baked Feta Pasta

Ingredients

• 2 cups Cherry Tomatoes (halved)
• 200 g Feta Cheese (block, full‑fat)
• 3 tbsp Olive Oil (extra‑virgin)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Chili Flakes (optional for heat)
• 1 tsp Dried Oregano
• 2 cloves Garlic (minced)
• 0.25 cup Fresh Basil (torn)
• 12 oz Pasta (penne or fusilli) (cooked al dente)
• 2 tbsp Parmesan Cheese (grated, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 200°C

2. Season Tomatoes

   Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt, pepper, red chili flakes, and dried oregano.

   Time: PT5M

3. Add Feta

   Nestle the block of feta cheese in the center of the tomatoes and drizzle the remaining olive oil over the cheese.

   Time: PT2M

4. Roast

   Bake for 20 minutes, or until the tomatoes burst and the feta is soft and slightly golden.

   Time: PT20M

   Temperature: 200°C

5. Cook Pasta

   While the tomatoes roast, bring a large pot of salted water to a boil, add the pasta, and cook according to package directions (about 10 minutes) until al dente.

   Time: PT10M

   Temperature: 100°C

6. Drain Pasta

   Drain the pasta in a colander and set aside.

   Time: PT2M

7. Mash Sauce

   Transfer the roasted tomatoes and feta to a large mixing bowl. Using a fork, mash everything together until a creamy sauce forms. Stir in the minced garlic and torn basil.

   Time: PT3M

8. Combine Pasta and Sauce

   Add the cooked pasta to the bowl, toss to coat, and add reserved pasta water a little at a time if the sauce is too thick.

   Time: PT3M

9. Serve

   Plate the pasta, optionally sprinkle with grated Parmesan, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

55g

Fat

15g

Fiber

3g