Baked Feta Pasta
Pasta baked with feta cheese, tomatoes, and olive oil until creamy and soft. Roasted vegetables and aromatics meld into a rich, warm sauce.
Ingredients
Method
Preheat the oven to 400°F. Cook pasta in salted boiling water until al dente, about 2 minutes less than package directions; drain and set aside.
Dice the onion and mince the garlic. If using zucchini or fresh tomatoes, dice and halve them respectively.
In a 9×13 baking dish, combine drained pasta, canned tomatoes with their juice, olive oil, minced garlic, diced onion, red pepper flakes, salt, and black pepper.
If using zucchini or cherry tomatoes, stir them into the pasta mixture. Top with feta cheese chunks, spreading them evenly but not stirring in.
Sprinkle fresh basil (or dried oregano) over the top.
Bake uncovered for 30–35 minutes, until the feta softens and the sauce bubbles around the edges. The feta will partially melt and cream the sauce.
Remove from the oven and let rest 5 minutes. Stir gently to combine the melted feta with the tomato sauce, taste, and adjust seasoning. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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