Description
This Baked Feta with Blistered Cherry Tomato Pasta is a vibrant, creamy, and flavorful dish that transforms simple ingredients into an irresistible weeknight meal. It’s an easy recipe for busy families, health-minded cooks, and budget-conscious eaters looking for a satisfying pasta dish.
Ingredients
- 7–8 oz (200-225g) feta cheese block
- 2 lbs (900g) cherry or grape tomatoes
- 0.5 cup (120ml) good quality olive oil
- 4–6 large garlic cloves, minced
- 1 tsp dried oregano or Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 12–16 oz (340-450g) short pasta (penne or rotini)
- Fresh basil (optional), for garnish
Instructions
- Preheat Oven & Prep Dish: Preheat your oven to 400F (200C). Grab a large oven-safe dish; a 9×13 inch pan works great for ensuring tomatoes blister evenly.
- Dress Tomatoes: Pour cherry tomatoes into the dish. Drizzle generously with olive oil, minced garlic, and a pinch of salt and black pepper; stir to coat everything well.
- Add Feta: Place the block of feta cheese in the center of the tomatoes. Drizzle the feta with a little more olive oil and sprinkle with dried oregano for extra flavor.
- Bake: Bake for 25-30 minutes, or until the tomatoes are blistered and bursting, and the feta is soft and slightly golden around the edges. (If it looks dry halfway through, gently stir the tomatoes to release more juices.)
- Cook Pasta: While the feta and tomatoes bake, cook your favorite short pasta according to package directions until al dente; it should still have a slight bite. Reserve about 0.5 cup (120ml) of pasta water before draining.
- Make Sauce: Carefully remove the baking dish from the oven. Using a fork, gently mash the roasted tomatoes and feta together until a creamy, vibrant sauce forms.
- Combine & Serve: Add the cooked pasta to the dish. Toss to coat thoroughly, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
Notes
For a spicier kick, add a pinch of red pepper flakes with the tomatoes before baking. For extra freshness, stir in a handful of fresh spinach at the very end until just wilted. Don’t overcrowd your baking dish, as this prevents the tomatoes from blistering properly. Ensure your pasta is al dente; it will continue to cook slightly when mixed with the hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: easy dinner, baked feta, tomato pasta, weeknight meal, Mediterranean, vegetarian, one-pan, creamy sauce