Description
This viral sensation is an incredibly easy and flavorful one-pan pasta dish. Baked feta cheese melts into a creamy sauce, mixed with burst cherry tomatoes, olive oil, and garlic. It’s perfect for busy weeknights, requiring minimal prep and even less cleanup.
Ingredients
1 block (7-8 oz) feta cheese
2 pints cherry tomatoes
1/4 cup olive oil
2 cloves garlic, minced (or more to taste)
8 oz pasta (such as penne, rotini, or shells)
Salt and freshly ground black pepper to taste
Fresh basil or parsley, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Place the block of feta cheese in the center of a small baking dish or oven-safe skillet.
Arrange the cherry tomatoes around the feta cheese.
Drizzle the olive oil over the feta and tomatoes.
Sprinkle minced garlic over the tomatoes and feta.
Season generously with salt and pepper.
Bake for 30-35 minutes, or until the tomatoes have burst and the feta is soft and melty.
While the feta and tomatoes are baking, cook the pasta according to package directions until al dente.
Remove the baking dish from the oven. Stir the melted feta, burst tomatoes, garlic, and olive oil together to create a creamy sauce.
Add the cooked pasta to the baking dish and toss to coat evenly with the sauce.
If the sauce seems too thick, add a splash of pasta water. Garnish with fresh basil or parsley, if desired.
Serve immediately.
Notes
You can add red pepper flakes for a touch of heat.
Any short pasta shape will work well.
For a richer flavor, you can add a splash of heavy cream or a dollop of cream cheese along with the feta.
Ensure your baking dish is large enough to hold the feta, tomatoes, and eventually the pasta.
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg