Baked Feta Pasta
450kcal
Ingredients
Main Ingredients
- 2.5 cups grape tomatoes, washed and dried add natural sweetness and juicy bursts of flavor
- 8 oz brick of Feta cheese provides tangy creaminess and a rich, savory base
- 1 teaspoon Italian seasoning offers a balanced blend of herbs for depth
- 0.5 teaspoon salt enhances and balances flavors
- 5 tablespoons olive oil helps roast the tomatoes and creates a silky sauce
- 0.25 cup chopped fresh basil adds bright, fresh herbal notes and color
- 12 oz bow tie pasta, cooked, drained provides the hearty vehicle for the sauce and soaks up flavor
Method
Preparation
- Preheat the oven to 350°F.
- Add the 2 ½ cups of washed and dried grape tomatoes to a medium-sized baking dish, spreading them evenly.
- Place the 8-oz brick of Feta cheese in the center of the tomatoes.
- Drizzle 3 tablespoons of the olive oil over the tomatoes and the Feta.
- Sprinkle 1 teaspoon of Italian seasoning and ½ teaspoon of salt over the cheese and tomatoes.
- Drizzle the remaining 2 tablespoons of olive oil over the Feta.
Cooking
- Bake for 30–35 minutes, until the tomatoes burst and the cheese softens and begins to brown slightly.
- Remove the baking dish from the oven. Using a spoon, gently stir the cheese and tomatoes together until they form a creamy sauce.
- Add the 1/4 cup chopped fresh basil and fold to combine.
- Mix in the cooked, drained, and kept-warm 12 oz bow tie pasta until everything is well combined and the pasta is coated in the sauce.
- Serve hot, garnish with extra basil or a drizzle of olive oil if desired.
Nutrition
Serving1gCalories450kcalCarbohydrates45gProtein12gFat25gSaturated Fat7gSodium600mgFiber3gSugar6g
Notes
Use high-quality olive oil for better flavor. Dry tomatoes well to prevent excess water. Don't overbake the feta; remove it once tomatoes burst and the cheese is softened. Toss pasta while warm to help emulsify the feta into a silky coating.