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Baked Feta Pasta Recipe

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4.3 from 69 reviews

Baked Feta Pasta is a simple yet flavorful dish featuring cherry tomatoes and a block of creamy feta cheese baked until bursting and melty, then tossed with cavatappi pasta, fresh basil, and garlic for a comforting and vibrant meal.

Ingredients

Pasta

  • 8 ounces cavatappi pasta (or pasta of choice)

Tomato and Cheese Mixture

  • 2 pints cherry tomatoes
  • 8 ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves (minced)
  • ¼ cup fresh basil (packed and chopped, plus more for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F. This will ensure it’s hot enough to properly roast the tomatoes and melt the feta cheese.
  2. Prepare Tomatoes: Place the cherry tomatoes in an oven-safe baking dish. Drizzle the olive oil over them, sprinkle with salt and black pepper, then toss well to coat all the tomatoes evenly.
  3. Add Feta: Place the block of feta cheese in the center of the tomatoes in the baking dish. Flip the feta a couple of times so it’s also coated with the olive oil and seasoning from the tomatoes.
  4. Bake: Bake the mixture in the preheated oven for 35 minutes until the tomatoes have burst and released their juices, and the feta has softened and melted slightly, becoming creamy.
  5. Cook Pasta: While the tomatoes and feta bake, cook the cavatappi pasta in a pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking liquid for later use if needed.
  6. Add Herbs and Garlic: Once the tomato and feta mixture is baked, immediately add the minced garlic and chopped fresh basil to the baking dish. Toss everything together until well combined and fragrant.
  7. Combine Pasta and Sauce: Add the cooked pasta to the baking dish and toss to coat it with the tomato, feta, garlic, and basil mixture. If the sauce seems too thick, add some reserved pasta cooking water to loosen it slightly.
  8. Serve: Garnish with additional fresh basil leaves and serve warm for a delicious, comforting pasta dish.

Notes

  • You can use any short pasta you like if cavatappi is unavailable, such as penne, fusilli, or rigatoni.
  • Reserve some pasta water to adjust sauce consistency and help the sauce cling better to the pasta.
  • For extra flavor, add a pinch of crushed red pepper flakes before baking.
  • This dish is great served with a side of crusty bread to soak up the sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/baked-feta-pasta-recipe/