At its core, Baked Feta Pasta is a testament to the magic that can happen when a few quality ingredients are combined with minimal effort. The star of the show? A block of feta cheese, baked to creamy perfection amidst a sea of burst cherry tomatoes and aromatic herbs. When tossed with pasta, it creates a sauce that’s tangy, rich, and utterly addictive.
Ingredients: The Building Blocks of Flavor
- Cherry Tomatoes (2 pints): These little flavor bombs burst in the oven, releasing their sweet juices to form the base of our sauce. Opt for cherry over grape tomatoes if you can – they tend to break down more readily, creating a jammier texture.
- Feta Cheese (8 oz block): The heart of our dish. Look for Greek feta made from sheep’s milk for the most authentic flavor. It should be creamy yet crumbly.
- Olive Oil (1/2 cup): Don’t skimp here – good quality extra virgin olive oil adds richness and helps everything come together.
- Pasta (10 oz): Short, tubular shapes like penne or rigatoni work best, catching the sauce in their ridges and hollows.
- Garlic (3 cloves): Smashed whole cloves will infuse the oil without overpowering the dish.
- Fresh Herbs: A couple sprigs of thyme for baking, and fresh basil leaves for serving add a burst of freshness.
- Lemon Zest (optional): A final zing to brighten the rich sauce.
- Salt and Red Pepper Flakes: For seasoning to taste.
Step-by-Step Instructions: Bringing It All Together
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Preheat and Prep
Start by preheating your oven to 400°F (200°C). While it’s warming up, grab a 9×13 inch baking dish or a large oven-safe skillet.
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Assemble the Bake
Add the cherry tomatoes, smashed garlic cloves, and most of the olive oil to your baking dish. Sprinkle with salt and red pepper flakes, then give everything a good toss. Place the block of feta in the center, drizzle it with the remaining oil, and scatter thyme sprigs over the top.
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Bake to Perfection
Slide your dish into the oven and bake for 40-45 minutes. You’re looking for burst, jammy tomatoes and a golden top on your feta.
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Pasta Time
While everything’s baking, bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, reserve about 1/2 cup of the pasta water.
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The Grand Finale
Once your feta and tomatoes are done, remove the thyme sprigs and add your cooked pasta to the baking dish. Grate over some lemon zest if using, add a splash of pasta water, and gently toss everything together until you have a creamy, glossy sauce coating every piece of pasta.
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Serve and Enjoy
Finish with a scattering of fresh basil leaves, and serve immediately while it’s still warm and at its creamy best.
Pro Tip: Don’t worry if your feta doesn’t melt completely – it’s not supposed to! The magic happens when you mix everything together, creating a creamy, tangy sauce that coats each pasta strand perfectly.
Nutritional Information: Indulgence by the Numbers
While Baked Feta Pasta is more of a treat than a health food, it’s always good to know what you’re eating. Here’s a breakdown per serving (based on 4 servings):
- Calories: Approximately 650
- Protein: 18g
- Carbohydrates: 55g
- Fat: 42g
- Fiber: 4g
- Sodium: 750mg
Remember, these values can vary based on the specific brands and types of ingredients you use. The feta and olive oil contribute significantly to the fat content, but they also provide heart-healthy monounsaturated fats and calcium.
To lighten things up, you could reduce the amount of olive oil or feta, or serve smaller portions alongside a big green salad. But sometimes, a little indulgence is just what the chef ordered!
