Baked Feta Pasta
Step into cozier recipes with this now classic, viral baked feta pasta. Tangy, creamy and wholesome flavors in every bite.
Preparation time
10 minutes
Cooking time
35 minutes
Total time
45 minutes
INGREDIENTS
| 8 oz | dry pasta noodles (such as penne or bowtie) |
| 1 pint | mixed cherry tomatoes |
| 1 | Athenos Traditional Chunk Feta Cheese (8 oz) |
| 1/3 cup | extra virgin olive oil |
| 1 tsp | Kosher salt |
| 1/2 tsp | cracked black pepper |
| 2 tsp | minced garlic |
| 10-12 | fresh basil leaves, thinly sliced |
Method
-
- Preheat the oven to 400 F.
- Place the cherry tomatoes into a medium-sized oven-safe casserole dish. Drizzle tomatoes with olive oil, kosher salt, and cracked black pepper. Add the block of feta to the center of the dish. Turn the tomatoes and feta a few times to coat with olive oil and seasoning.
- Bake tomatoes and feta for 30-35 minutes or until the tomatoes begin to burst their juices.
- While the tomatoes and feta are baking, cook the pasta. Bring a large salted pot of water to a boil and cook pasta noodles according to package instructions for ‘al dente’. Drain the noodles and add to the cooked tomatoes and feta.
- Add in the garlic and half of the basil leaves and toss everything until well coated. Serve warm with extra basil to garnish.
