Baked Feta Pasta
An easy recipe for creamy and delicious baked feta pasta
Ingredients
- 4 oz block of feta cheese
- 1/4 cup olive oil
- 1 pint cherry tomatoes
- 1 tsp kosher salt
- 1/4 medium red onion
- 1/2 cup halved black olives
- 1/2 tsp red pepper flakes
- 1/2 tsp fresh thyme
- 1/2 cup reserved pasta water
- 2 servings cooked pasta of your choice
Instructions
- Preheat the oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper. I know my photos show aluminum foil but while that is possible, it is not ideal. There was a little sticking situation.
- Place the washed cherry tomatoes in a medium bowl.
- Toss the cherry tomatoes with the olive oil and kosher salt.
- Add in sliced red onion and halved black olives. Toss everything together.
- Place the feta in the middle of the prepared baking sheet. I cut an 8 oz. block of feta in half because it was just for me and my husband.
- Add the tomato, red onion, and olive mixture to the pan. I used a slotted spoon because you don't want pools of olive oil in a 400 degree oven.
- Sprinkle with fresh thyme and red pepper flakes.
- Bake until the cheese is gooey and the tomatoes pop open - about 30 minutes.
- While your cheese is baking, prepare your pasta. I used mostaccioli, which is like ziti.
- Before draining your pasta, scoop out about 1/2 cup of the pasta water with a ladle and set it aside.
- Place your drained pasta in a serving dish.
- Place the melted cheese and veggies on the pasta and mix everything together. If you feel that you need to stretch out the sauce a bit, add a little bit of pasta water until you reach the desired consistency.
Notes
Tips:
This recipe makes two servings. Feel free to double the cheese and veggies, but I would increase the salt and spices a little bit at a time. As I always say, you can add more but you can't fix the dish once you have added too much.
You can also use a class baking dish if you don't have the rimmed baking sheet. I would just spray this very lightly with non-stick cooking spray.
The type of pasta you use is up to you, but I would avoid spaghetti-like products. You want something that is going to hold the cheese and veggies.