Baked Feta Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
430 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Baked Feta Pasta
Description
Baked Feta Pasta is prepared by roasting cherry tomatoes and a feta cheese block together with olive oil, salt, and pepper at 400°F until the tomatoes burst and the feta softens, approximately 35 minutes. This creates a creamy, slightly tangy base.
Meanwhile, cavatappi pasta is cooked al dente and drained, with some pasta cooking liquid reserved to adjust sauce consistency if needed. Fresh garlic and chopped basil are then stirred into the roasted tomato and feta mixture. The cooked pasta is added and tossed to coat evenly with the melted, creamy sauce.
The texture balances the tender pasta and softened feta-tomato sauce, accented by the freshness of basil. This dish serves as a warm main course with a comforting texture and a mild tang from the baked feta.
Leftovers store well for 3-4 days refrigerated, and the recipe can be customized by using different pasta shapes or substituting cherry tomatoes with whole or canned diced tomatoes, although cherry tomatoes provide the best flavor.
I Made This!
2,068 people made thisSave this
10,469 people saved thisIngredients
- 8 ounces cavatappi pasta or pasta of choice
- 2 pints cherry tomato
- 8 ounce feta cheese block form
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic minced, cloves
- ¼ cup basil packed and chopped, plus more for serving, fresh
Instructions
- Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
- Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
- Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
- While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
- Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
- Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Any type of pasta can be used, including gluten-free varieties, in place of cavatappi.
- Cherry tomatoes are recommended for optimal flavor but whole or canned diced tomatoes can be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 34mg | 11% |
| Sodium | 548mg | 23% |
| Potassium | 460mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 36mg | 40% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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