This baked feta pasta is one of the best “hands-off” weeknight meals because the oven does most of the work. You basically bake a pan of flavor, boil pasta, and toss it together.
WHY YOU'LL LOVE THIS RECIPE
This recipe is super adaptable. Add protein, add spinach, swap pasta shapes, adjust salt, and you’ve got a recipe you can make a hundred different ways.
INGREDIENTS
I kept this ingredient list super simple: Pasta of choice, Cherry tomatoes, Feta cheese, Extra virgin olive oil, Salt, Black pepper, Garlic, and Fresh basil.
Preheat oven to 400°F. Add cherry tomatoes to an oven-safe baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
STEP 1: PREHEAT THE BAKING DISH
STEP 2: ADD FETA
Place feta block in the center of the dish, surrounded by tomatoes. Turn feta a couple times so it’s lightly coated in oil and seasoning.
STEP 3: BAKE THE PASTA
Bake about 35 minutes, until tomatoes burst and the feta cheese is soft and creamy.
STEP 4: COOK PASTA
While the feta bakes, cook pasta in salted water until al dente. Drain and reserve a splash of pasta water.
STEP 5: STIR IN GARLIC AND BASIL
Remove dish from oven. Add minced garlic and chopped basil. Stir until feta melts into a creamy sauce and tomatoes release juices.
STEP 6: TOSS WITH PASTA
Add cooked pasta to the dish and toss to coat. Add a splash of reserved pasta water if needed to loosen. Garnish with extra basil and serve warm.
STORAGE TIPS
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave in short bursts.
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