Enjoy every bite to the fullest with a rich cheese sauce and juicy tomatoes.
Typically, baked feta is served at all my family’s holiday parties. It’s such an easy dish to cook in the oven and serve with crackers or toasted bread for dipping. But then I discovered baked feta pasta, which turns this classic antipasto into a full-on meal of its own.
Coated in a creamy feta sauce and bedazzled with juicy roasted tomatoes, baked feta pasta is as easy to enjoy as it is to make. The oven does most of the work, and the sauce is surprisingly simple, coming together effortlessly. Who needs crackers when you have tender cavatappi pasta?
For myself, I prefer to use gluten-free noodles, which are made with chickpea flour for a bit of extra protein. But you can just as well use any kind of pasta you’d like.
Finish your baked feta pasta with fresh, fragrant basil, and you’ve just made a Mediterranean main that rivals classics like caprese and bruschetta. If your family is as much a fan of tomato and cheese as mine is, then seize the opportunity to bake this special dish for them.
What happens to feta when it’s baked?
When fresh out of the fridge, feta cheese is a crumbly block. But after it’s baked in the oven for several minutes, it will become creamy and spreadable. In this recipe, hot pasta water is added to transform the feta into a creamy, cheesy sauce. It also becomes saltier when baked, which makes it a marvelous complement to the tangy tomatoes.
How do I store leftovers?
Once cooled to room temperature, baked feta pasta can be stored in an airtight container. Refrigerate it for up to 4 days, then reheat in a pot on the stove over medium heat, stirring occasionally until it’s completely warm. While some folks recommend freezing it in a freezer-safe container for up to 3 months, I recommend eating it as fresh as possible for the optimal taste and texture.
Serving suggestions
After you’ve garnished your baked feta pasta with fresh basil and a hint of lemon zest, serve it with a side of Potato Rolls, Garlic Toast, or Gyro Bread. Freshen up your dinner spread by adding Avocado Caprese Salad, Olive Garden Salad, or Roasted Brussels Sprouts And Asparagus to the table. And if you’d like more meaty protein, top your pasta with Greek Chicken Meatballs.
Ingredients
- 2 pints cherry tomatoes
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 block feta cheese 8 ounces
- 8 ounces pasta cavatappi or pasta of choice
- 1/2 cup reserved pasta water
- 3 garlic cloves minced
- Fresh lemon zest to taste (optional)
- 1/3 cup fresh basil chopped (plus extra for garnish)
Instructions
- Preheat the oven to 400°F. In an oven-safe baking dish, toss cherry tomatoes with olive oil, salt, and black pepper until well coated.
- Place the block of feta cheese in the center of the dish. Gently turn it a couple of times so that it becomes coated with oil and seasonings.
- Place in the preheated oven and bake for 35 minutes, or until the tomatoes burst and the feta softens.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and immediately stir in the minced garlic, lemon zest (if using), and chopped basil to let their flavors meld in the heat.
- Toss the cooked pasta into the dish, adding reserved pasta water as needed to create a smooth, creamy sauce. Serve warm and garnish with extra fresh basil if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment