Description
A delicious baked feta pasta recipe that combines creamy feta cheese with ripe cherry tomatoes and pasta for a delightful meal.
Ingredients
Scale
- 1 (8-ounce / 227 grams) block feta cheese, good quality
- 1 quart (4 cups / 620 grams) whole cherry tomatoes, ripe and vibrant
- 8 ounces (227 grams) dried pasta, short shapes like penne or rigatoni recommended
- 2 tablespoons (30 ml) extra virgin olive oil, for richness and browning
- 3 cloves garlic, minced fresh
- Black pepper, to taste
- ¼ cup (15 grams) fresh oregano, chopped
- Fresh parsley, for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (204°C), positioning the rack in the center to ensure even cooking and caramelization of feta and tomatoes.
- Step 2: In a 10×7 casserole dish, place the entire block of feta cheese in the center. Surround the feta evenly with whole cherry tomatoes to allow them to burst around the cheese during baking.
- Step 3: Generously drizzle the 2 tablespoons of extra virgin olive oil over the feta and tomatoes. Evenly sprinkle minced garlic and black pepper over the top to spread flavor throughout the dish.
- Step 4: Bake uncovered for 25 minutes, or until tomatoes are bursting and the feta is softened and slightly golden on top. This visual cue indicates a creamy texture developing. If tomatoes do not burst, extend baking by 5-minute intervals until softened and caramelized.
- Step 5: While baking, cook the pasta in boiling salted water according to package directions until al dente. This will help the pasta hold its texture when tossed with the sauce.
- Step 6: Before draining, reserve ½ cup (120 ml) of pasta cooking water. This starchy liquid is essential for thinning the sauce to a silky consistency. Drain the pasta afterward.
- Step 7: Carefully remove the casserole dish from the oven using hot pads to avoid burns. The contents will be very hot at this stage.
- Step 8: Stir the fresh chopped oregano into the baked feta and tomatoes directly in the casserole dish until fully combined into a creamy sauce.
- Step 9: Add the drained pasta to the casserole and gently toss until every piece is coated thoroughly with the creamy tomato and feta sauce.
- Step 10: If the sauce seems too thick, add reserved pasta water gradually—1 to 2 tablespoons at a time—until the sauce reaches a silky, smooth texture.
- Step 11: Before serving, generously sprinkle fresh parsley over the pasta for a burst of color and fresh flavor.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day to maintain freshness before reheating or serving again.
- Refrigeration: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on low heat to avoid drying out.
- Freezing: Place in a freezer-safe container or freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Use a good quality block of feta cheese for creaminess; crumbled feta will not melt into the same smooth sauce.
- Choose short pasta shapes such as penne or rigatoni that hold sauce well; thin pastas will not capture the sauce effectively.
- Fresh, ripe cherry tomatoes provide sweetness and burst during baking; avoid dull or overripe tomatoes which may taste bland.
- Mince garlic cloves fresh yourself for maximum aroma and flavor; pre-minced garlic loses potency.
- Extra virgin olive oil adds richness and aids browning; drizzle generously on the ingredients.
- If pasta sticks after draining, toss with 1 tablespoon olive oil before combining.
- When sauce is too thick, add reserved pasta water in small increments (1-2 tablespoons) for silky consistency.
- If feta does not soften enough, place under broiler for 2-3 minutes, watching closely to avoid burning, until golden and creamy.
- After tossing, a final pinch of black pepper sprinkled on top enhances overall seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg