Baked Feta Pasta

Tomatoes, garlic, herbs, and a whole block of feta cheese are baked until sizzling, melty, and saucy and then tossed with pasta for a quick meal. Discover for yourself why the entire internet has gone cray for this recipe.

Course Main Dish Recipes

Cuisine Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Calories 569kcal

Author Robin Donovan

Ingredients

1 ½ pounds cherry tomatoes or grape tomatoes 1 8-ounce block feta cheese
½ cup pitted Kalamata olives
1 hot red chili sliced (or substitute ½ to 1 teaspoon crushed red pepper)
2 garlic cloves minced
1 tablespoon fresh oregano leaves
4 tablespoons olive oil divided
Freshly ground black pepper
Kosher salt
8 ounces uncooked pasta see note to choose the best pasta shape
Grated Parmesan cheese for garnish
Fresh basil julienned, for garnish (optional)

Instructions

Preheat the oven to 400ºF.
Put the tomatoes, olives, chile pepper, garlic, and oregano in a 9-by-13-inch baking dish and add 3 tablespoons of the olive oil. Toss to coat the tomatoes with the oil.
Make a space in the center of the pan for the block of feta. Plop the feta in there and then spread the tomatoes out in a single layer around it. Drizzle the remaining teaspoon of oil over the top of the feta.
Grind a generous amount of pepper over the whole thing, especially over the cheese (if using crushed red pepper in place of the fresh chile pepper, add it now). Sprinkle some salt over the tomatoes.
Bake for 35 to 40 minutes, until the tomatoes have burst open, the cheese is melty-and browned on top, and the whole thing is sizzling and bubbling.
While the cheese and tomatoes are in the oven, cook the pasta according to the package directions and then drain.
After pulling the baking dish out of the oven, smash up the cheese a bit with a spoon and then toss everything together to combine well. Add the pasta and mix well.
Garnish with grated Parmesan cheese and basil, if desired, and serve hot.

Notes

Choose a short pasta like penne, orecchiette, cavatappi, fusilli, or rotelle. These pasta shapes are the best ones to use for chunky sauces like this one.

Nutrition