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Baked Feta Pasta

Baked Feta Pasta

Recipe Book: Yves' Recipe Book

A creamy, cheesy pasta dish inspired by a viral TikTok sensation, featuring baked feta and cherry tomatoes.

Ingredients

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Cooking for
4 people

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    Ingredients

    Preparation


    1

    Preheat the oven to 400 degrees F (204 degrees C).

    2

    Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined.

    3

    Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper.

    4

    Bake until the tomatoes have burst and the feta has softened, about 30 minutes.

    5

    Raise the heat to 450 degrees F (232 degrees C) and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.

    6

    Meanwhile, bring a large pot of generously salted water to a boil over high heat.

    7

    Add the pasta and cook until al dente, about 13 minutes.

    8

    Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.

    9

    As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using).

    10

    Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce.

    11

    Add the pasta and half the basil and toss until evenly coated.

    12

    If the sauce is too thick, stir in some pasta water a couple tablespoons at a time.

    13

    Taste and adjust the seasoning with salt and pepper.

    14

    Serve topped with the remaining basil and a pinch of sea salt.

    15

    Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined.

    16

    Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper.

    17

    Bake until the tomatoes have burst and the feta has softened, about 30 minutes.

    18

    Raise the heat to 450 degrees F (232 degrees C) and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.

    19

    Meanwhile, bring a large pot of generously salted water to a boil over high heat.

    20

    Add the pasta and cook until al dente, about 13 minutes.

    21

    Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.

    22

    As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using).

    23

    Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce.

    24

    Add the pasta and half the basil and toss until evenly coated.

    25

    If the sauce is too thick, stir in some pasta water a couple tablespoons at a time.

    26

    Taste and adjust the seasoning with salt and pepper.

    27

    Serve topped with the remaining basil and a pinch of sea salt.

    28

    Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined.

    29

    Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper.

    30

    Bake until the tomatoes have burst and the feta has softened, about 30 minutes.

    31

    Raise the heat to 450 degrees F (232 degrees C) and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.

    32

    Meanwhile, bring a large pot of generously salted water to a boil over high heat.

    33

    Add the pasta and cook until al dente, about 13 minutes.

    34

    Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.

    35

    As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using).

    36

    Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce.

    37

    Add the pasta and half the basil and toss until evenly coated.

    38

    If the sauce is too thick, stir in some pasta water a couple tablespoons at a time.

    39

    Taste and adjust the seasoning with salt and pepper.

    40

    Serve topped with the remaining basil and a pinch of sea salt.

    41

    Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined.

    42

    Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper.

    43

    Bake until the tomatoes have burst and the feta has softened, about 30 minutes.

    44

    Raise the heat to 450 degrees F (232 degrees C) and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.

    45

    Meanwhile, bring a large pot of generously salted water to a boil over high heat.

    46

    Add the pasta and cook until al dente, about 13 minutes.

    47

    Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.

    48

    As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using).

    49

    Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce.

    50

    Add the pasta and half the basil and toss until evenly coated.

    51

    If the sauce is too thick, stir in some pasta water a couple tablespoons at a time.

    52

    Taste and adjust the seasoning with salt and pepper.

    53

    Serve topped with the remaining basil and a pinch of sea salt.

    Notes

    Be sure to buy a good-quality feta for this recipe, particularly because it’s the main ingredient and flavor of the dish.
    We suggest using a medium or firm Greek feta made only from sheep’s milk.

    • Oven Temp

      232 C
    • Prep Time

      20 min
    • Cook Time

      13 min
    • Serves

      4 people
    • Calories

      680
    Recipe By

    Recipe By

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