Description

Baked Feta Pasta is a viral, one-dish recipe where creamy feta and sweet cherry tomatoes roast together to create a rich, tangy sauce. Tossed with pasta and fresh herbs, it’s a fuss-free, flavorful dinner perfect for any night of the week.

Ingredients

1 shallot, quartered

3 garlic cloves, smashed

2 pints cherry or grape tomatoes

1/2 cup extra-virgin olive oil, divided

Kosher salt, to taste

Pinch of crushed red pepper flakes

1 (8-oz.) block feta cheese

3 fresh thyme sprigs

12 oz. short tubular pasta (macaroni, cavatappi, or penne)

Zest of 1 lemon (optional)

Fresh basil leaves, for serving

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Instructions

Preheat oven to 400°F and position the rack in the center.
In a medium baking dish, combine shallot, garlic, tomatoes, and all but 1 tablespoon of the olive oil. Season with salt and red pepper flakes; toss to coat.
Place the feta block in the center of the dish. Drizzle with remaining olive oil and scatter thyme sprigs over the top.
Bake for 40–45 minutes, until tomatoes burst and feta turns golden.
Meanwhile, cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
Remove thyme sprigs. Stir the baked feta and tomatoes together until creamy.
Add the cooked pasta, reserved pasta water, and lemon zest (if using). Stir until well combined.
Garnish with fresh basil and serve immediately.

Notes

Swap feta for goat cheese or brie for a different flavor profile.
Add vegetables like zucchini or mushrooms to the roasting pan.
Use gluten-free pasta for a gluten-free version.
Use vegan feta and egg-free pasta for a plant-based option.
Add extra red pepper flakes or chili peppers for heat.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 758
Sugar: 7g
Sodium: 840mg
Fat: 38g
Saturated Fat: 11g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 5g
Protein: 23g
Cholesterol: 50mg