Baked Feta Pasta with Roasted Tomatoes Recipe
Bring a contemporary edge to National Pasta Day with Baked Feta Pasta with Roasted Tomatoes. The combination of texture, color, and layered flavor makes it an eye-catching October recipe with real table appeal.
Category: Main dish
| Cuisine: Italian-inspired
| Diet: Vegetarian
Ingredients
- 8 oz (225g) cherry tomatoes
- 1 block (8 oz / 225g) feta cheese
- 1/2 cup (120ml) extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 12 oz (340g) pasta (e.g., penne or fusilli)
- Fresh basil leaves, for garnish
- Salt and black pepper, to taste
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Place cherry tomatoes in a baking dish. Add minced garlic, oregano, red pepper flakes (if using), and season with salt and pepper. Pour olive oil over everything and toss to coat.
- 3. Place the feta block in the center of the tomatoes and drizzle with a little more olive oil.
- 4. Bake for 35-40 minutes, until tomatoes are bursting and feta is soft and lightly golden.
- 5. Meanwhile, cook pasta according to package instructions in salted water until al dente. Reserve 1/2 cup pasta water before draining.
- 6. Remove baking dish from oven. Mash feta and tomatoes with a fork to create a creamy sauce. Stir in hot pasta, adding reserved pasta water a little at a time to reach desired consistency.
- 7. Garnish with fresh basil and serve immediately.
Details
This Baked Feta Pasta with Roasted Tomatoes is a trendy, crowd-pleasing main dish that combines creamy feta with sweet, roasted cherry tomatoes. Perfect for National Pasta Day or any weeknight dinner, this recipe offers a burst of flavor with minimal effort.
Nutrition Facts (per serving)
| Calories | 560 kcal |
| Protein | 18 g |
| Carbs | 65 g |
| Fat | 28 g |
Notes
For a gluten-free version, use gluten-free pasta. Adjust red pepper flakes to taste.
