Baked Feta Pasta
Feta cheese and cherry tomatoes are roasted in the oven, turned into a lightly creamy and garlicky sauce, and tossed with pasta in this Baked Feta Pasta Recipe. It’s a quick, easy dish that’s perfect for busy weeknights.
Servings: 4 people
Calories: 606kcal
Ingredients
- 2 pints cherry tomatoes
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces feta cheese block, not crumbles
- 3 garlic cloves minced
- 12 ounces cavatappi pasta
- 1/4 cup reserved pasta water
- 1/4 cup fresh basil chopped, plus more for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large 9x13-inch oven-safe dish, toss the cherry tomatoes with olive oil, salt, and pepper until evenly coated.
- Place the block of feta cheese in the center of the dish, surrounded by the cherry tomatoes. Drizzle a little olive oil over the feta.
- Bake for 30 minutes, or until the cherry tomatoes burst and the feta is soft and slightly golden.
- While the tomatoes and feta bake, cook the cavatappi pasta according to the package instructions in salted water. Reserve 1/4 cup of the pasta water before draining.
- Once the feta and tomatoes are done, remove the dish from the oven. Add the minced garlic and fresh basil to the dish, and gently toss everything together until you have a creamy sauce.
- Add the cooked pasta and reserved pasta water to the dish. Toss again until the pasta is well coated in the sauce.
- Garnish with additional fresh basil and serve immediately. Enjoy!
Notes
Leftover baked feta pasta can be stored in the fridge for up to 3 days.
Nutrition
Calories: 606kcal | Carbohydrates: 76g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 1260mg | Potassium: 758mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1477IU | Vitamin C: 55mg | Calcium: 332mg | Iron: 3mg