A simple one-pan pasta dish featuring cherry tomatoes and feta cheese, baked until creamy and tossed with your favorite pasta.
Author:Claire
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 pints cherry tomatoes
1 (7-ounce) block feta cheese
1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
1 pound pasta (such as penne, rotini, or shells)
2 cloves garlic, minced
1/4 cup chopped fresh basil (optional)
1/4 cup chopped fresh parsley (optional)
1/4 cup reserved pasta water
Instructions
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes and feta cheese block in the center of a 9×13 inch baking dish.
Drizzle the olive oil over the tomatoes and feta. Sprinkle with oregano, red pepper flakes, salt, and pepper.
Bake for 30-35 minutes, or until the tomatoes have burst and the feta is soft and slightly browned.
While the feta and tomatoes are baking, cook your pasta according to package directions. Reserve about 1/4 cup of the pasta water before draining.
Remove the baking dish from the oven. Add the minced garlic to the dish and stir everything together with a fork until the feta is creamy and forms a sauce.
Add the cooked pasta to the baking dish along with the reserved pasta water. Toss to combine.
Stir in fresh basil and parsley, if using. Serve immediately.
Notes
To avoid excess salt, use less salt in the initial baking and adjust to taste after tossing with the pasta. Feta cheese is naturally salty.
You can add a handful of fresh spinach during the last 5 minutes of baking, or stir in pitted olives or cooked chickpeas with the pasta for added protein and flavor.