Description
This easy and flavorful Baked Feta Pasta combines juicy grape tomatoes roasted to bursting perfection with creamy baked feta cheese, seasoned with Italian herbs and olive oil. Mixed with warm bow tie pasta and fresh basil, it creates a deliciously creamy, tangy, and aromatic dish perfect for a comforting lunch or dinner.
Ingredients
Scale
Tomatoes & Cheese
- 2 ½ cups grape tomatoes, washed and dried
- 1 (8 oz) brick of feta cheese
Seasonings & Oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 5 tablespoons olive oil
Pasta & Garnish
- 12 oz bow tie pasta, cooked, drained, and kept warm
- ¼ cup chopped fresh basil
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and feta.
- Prepare the Baking Dish: In a large baking dish, place the grape tomatoes and drizzle with 2 tablespoons of olive oil. Sprinkle ½ teaspoon salt and 1 teaspoon Italian seasoning over the tomatoes, then toss gently to coat evenly.
- Add the Feta: Place the 8-ounce block of feta cheese in the center of the tomatoes. Drizzle the remaining 3 tablespoons of olive oil over the top of the feta.
- Bake: Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the tomatoes burst and the feta softens, developing a light golden brown color on top.
- Prepare the Pasta: While the feta and tomatoes bake, cook the bow tie pasta according to the package instructions until al dente. Drain the pasta and keep it warm until ready to combine.
- Mash and Mix: Remove the baked dish from the oven. Use a fork to gently mash the softened feta and burst tomatoes together, creating a creamy and flavorful sauce.
- Combine with Pasta: Add the cooked bow tie pasta directly to the baking dish. Toss everything together thoroughly so the pasta is evenly coated with the creamy tomato-feta sauce.
- Serve: Stir in the chopped fresh basil for a bright, herby note. Give it one last toss and serve immediately. Optionally, garnish with extra basil leaves for presentation.
Notes
- You can use cherry tomatoes as a substitute if grape tomatoes are unavailable.
- To make this dish vegan, substitute feta with a plant-based cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Ensure pasta is cooked al dente to avoid mushiness upon mixing with the sauce.
- Fresh basil adds brightness; dried basil can be used but is less vibrant.
