Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Choose an oven-safe baking dish that's large enough to hold the tomatoes and feta comfortably.
- Place the block of feta cheese in the center of your baking dish. Arrange the cherry or grape tomatoes around the feta.1 block (7-8 oz) feta cheese, preferably Greek feta in brine, 1 pint (approximately 2 cups) cherry tomatoes or grape tomatoes, halved if large
- Drizzle the extra virgin olive oil generously over the feta and tomatoes. Scatter the minced garlic, dried oregano, and red pepper flakes (if using) over the top. Season everything with a pinch of salt and freshly ground black pepper. Remember that feta is already salty, so be judicious with the added salt.1/4 cup extra virgin olive oil, plus more for drizzling, 4 cloves garlic, minced, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, Salt and freshly ground black pepper to taste
- Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the tomatoes are softened and bursting, and the feta is golden and bubbly. The aroma will be incredible!
- While the feta and tomatoes are baking, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.8 oz pasta of your choice (penne, rigatoni, fusilli work well)
- Once the feta and tomatoes are baked, carefully remove the baking dish from the oven. Using a fork or potato masher, gently mash the feta and tomatoes together. Stir to combine the melted feta and roasted tomatoes, creating a thick, creamy sauce.1 block (7-8 oz) feta cheese, preferably Greek feta in brine, 1 pint (approximately 2 cups) cherry tomatoes or grape tomatoes, halved if large
- Add the cooked and drained pasta directly into the baking dish with the feta and tomato sauce. Toss well to coat every piece of pasta in the luscious sauce. If the sauce seems a little too thick, add a splash of the reserved pasta cooking water to loosen it up to your desired consistency.8 oz pasta of your choice (penne, rigatoni, fusilli work well)
- Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh basil leaves if desired. This baked feta pasta is best enjoyed hot!Salt and freshly ground black pepper to taste, Fresh basil leaves, for garnish
Notes
Leftover baked feta pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best results when reheating, gently warm it in a saucepan over low heat, adding a splash of water or milk to help reconstitute the sauce and prevent it from becoming dry. Alternatively, you can reheat individual portions in the microwave for about 1-2 minutes, stirring halfway through. For longer storage, you can freeze the baked feta pasta in freezer-safe containers. Thaw overnight in the refrigerator before reheating as directed.