Description
This Baked Feta Pasta recipe is a delicious and easy-to-make Mediterranean-inspired dish featuring juicy roasted grape tomatoes and creamy baked feta cheese mixed with fresh basil and bow tie pasta. It combines roasted and baked flavors with fresh herbs for a comforting, flavorful meal perfect for weeknights.
Ingredients
Scale
Vegetables & Cheese
- 2 ½ cups grape tomatoes, washed and dried
- 1 (8 oz) block of feta cheese
- ¼ cup chopped fresh basil
Seasonings & Oils
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 5 tablespoons olive oil
Pasta
- 12 oz bow tie pasta, cooked and drained
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to get it ready for baking the tomatoes and feta.
- Arrange tomatoes: Place the grape tomatoes evenly in a medium-sized baking dish to create a bed for the feta.
- Position feta: Put the block of feta cheese in the center of the tomatoes in the baking dish.
- Drizzle olive oil: Pour 3 tablespoons of olive oil over the tomatoes and feta to add richness and help roasting.
- Season: Sprinkle the Italian seasoning and salt evenly over the entire dish to enhance flavors.
- Drizzle remaining oil: Add the remaining 2 tablespoons of olive oil directly over the feta to help it soften and brown.
- Bake: Place the dish in the oven and bake for 30-35 minutes until the tomatoes burst and the feta becomes soft and creamy.
- Mix baked ingredients: Remove the dish from the oven and stir the softened feta and roasted tomatoes together until well combined.
- Add basil: Stir in the chopped fresh basil thoroughly to add a fresh herbal note.
- Combine with pasta: Add the cooked and drained bow tie pasta to the feta and tomato mixture, stirring until fully incorporated.
- Serve: Serve the pasta hot, enjoying the creamy, tangy, and savory flavors.
Notes
- Use high-quality feta cheese for the best flavor and creaminess.
- If grape tomatoes are not available, cherry tomatoes can be a good substitute.
- You can add crushed red pepper flakes if you prefer a bit of heat.
- Fresh basil can be substituted with fresh oregano or parsley if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
