Baked Feta Pasta
Learn how to make the BEST Baked Feta Pasta with this quick + delicious recipe!
Servings: 6 to 8 servings
Calories: 600kcal
Ingredients
For Sauce:
- 3 (10-ounce) containers cherry tomatoes (or grape tomatoes)
- ⅓ cup Kalamata olives halved
- 3 large cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon crushed red pepper flakes
- ½ cup extra virgin olive oil
- 1 (8-ounce) block feta cheese
- kosher salt
- pepper
For Pasta:
- 16 ounces pasta (such as Cavatappi)
- 2 large lemon wedges
- large handful fresh basil leaves, thinly sliced
Instructions
Prepare Sauce:
- Preheat oven to 400 degrees.
- Add tomatoes, olives, garlic, oregano, lemon zest, and red pepper flakes to a 9 x 13-inch baking dish. Reserve 2 tablespoons olive oil, then add remaining oil to tomatoes. Season with salt and pepper to taste, then mix everything together.
- Place feta between tomatoes, in middle of baking dish. Drizzle feta with reserved oil.
- Bake until feta is soft and tomatoes are shriveled and starting to burst, about 35 minutes.
Prepare Pasta:
- While sauce bakes, bring a large pot of well-salted water to a boil. Add pasta and cook until al dente.
- Reserve ½ cup pasta-cooking water, then drain pasta.
- When sauce is finished cooking, add a small splash of pasta-cooking water. Mix feta and other ingredients together to form the sauce.
- Squeeze lemon juice from wedges into pasta and add sliced basil. Mix well.
- Add pasta to sauce, then stir to coat. (Add additional pasta-cooking water, if sauce seems dry.) Taste and season with additional salt and pepper, if necessary.
- Serve pasta hot. Enjoy!
Notes
This recipe is really flexible. See tips before the recipe for substituting other ingredients, such as different vegetables, cheeses, herbs, and more!
Nutrition
Calories: 600kcal
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