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Baked Feta Pasta
This Baked Feta Pasta is so incredibly simple, but the end result is off the hook. You only need a short list of fresh ingredients and a few minutes of prep for this easy dinner.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- baking dish
- oven
📝 Preparation Steps
1
Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe 3-4 quart shallow dutch oven pot (or 9x13 baking dish.) Pour the olive oil on top, and season with salt and fresh cracked pepper. Toss to coat.
2
Push tomatoes to the sides, then place the feta block in the middle, having the cherry tomatoes surround it; flip the block of feta a couple times to coat it with the olive oil and seasoning, then sprinkle the top of the feta with freshly cracked black pepper, Italian seasoning, and the red pepper flakes.
3
Bake in the preheated oven for ⏱️ 30 minutes, until the cherry tomatoes burst, and the feta cheese melts.
4
In the meantime, cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid.
5
When the feta and tomatoes are done cooking, immediately drizzle with the balsamic vinegar and toss in the garlic and basil leaves, stirring to break down the feta and combine everything to make a sauce.
balsamic vinegar2 tablespoonsgarlic (, minced)2 cloves
6
Transfer the cooked pasta to the pot and toss to combine, adding in some of the reserved pasta water, if necessary.
7
Garnish with shaved Parmesan and more chopped basil and serve immediately.
Shaved Parmesan (, for topping)
Nutrition Facts
calories
452 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
446 mg
protein Content
14 g
cholesterol Content
34 mg
carbohydrate Content
52 g
saturated Fat Content
7 g
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