Baked Feta Pasta
Sometimes things go viral because they’re really, really delicious. Follow the recipe below to create a beautiful Baked Feta Pasta. Enjoy the Baked Cheese Pasta!
- You don’t need to change the oven temperature. The OG recipe calls for baking the feta with the tomatoes at 400° for 30 minutes then kicking up for the last 10 minutes. After 30 minutes in the oven, I found my feta well on its way to a pretty shade of golden on top. To avoid burning additions like garlic and herbs (see my next note), I think it’s best to keep the temperature steady.
- You can play add more than just tomatoes and feta. Quartered shallots will get nice and jammy, and smashed garlic will infuse the olive oil. Like spice? Throw in a ton of crushed red pepper flakes. Got thyme? Add a couple sprigs for an earthy touch.
- Adding pasta water helps. A scoop of pasta water will help stretch your sauce to coat your pasta more smoothly and generously.
INGREDIENTS FOR BAKED FETA PASTA
2 pt. cherry or grape tomatoes
1 shallot, quartered
3 cloves garlic, smashed (optional)
1/2 c. extra virgin olive oil, divided
Crushed red pepper flakes
1 (8-oz.) block feta
3 sprigs thyme
10 oz. pasta
Zest of 1 lemon (optional)
- Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
- Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
- To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving. Enjoy your Baked Feta Pasta!
Image Courtesy of ANDREW BUI