Baked Feta Pasta
Delicious baked feta pasta with cherry tomatoes and fresh basil, perfect for a vegetarian meal.
Equipment
- Rectangular Ceramic Baking Dish 9x13 inches
- Anodized Nonstick Cookware
Ingredients
- 8 ounces cavatappi pasta or pasta of choice (226 grams)
- 2 pints cherry tomatoes (950 mL)
- 8 ounces block feta cheese (226 grams)
- ½ cup extra virgin olive oil (120 mL)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- ¼ cup fresh basil (packed and chopped, about 15 grams), plus more for serving
Instructions
- Start by boiling water in a pot. Add your pasta of choice and cook it until al dente, keeping an eye on the timing to avoid overcooking. This is crucial as overcooked pasta will get mushy during baking.
- In a baking dish, combine the cherry tomatoes, olive oil, feta, salt, black pepper, and minced garlic. Enjoy the vibrant colors and the aroma. Keep the feta block intact; crumbled feta will not melt the same way.
- Preheat your oven and slide the baking dish inside. Bake for about 30 minutes. Check on the tomatoes, which should burst and release their juices to mingle with the feta. If they do not burst, try to crowd the baking dish with tomatoes next time for optimal results.
- After baking, remove the dish from the oven and add in your cooked pasta. Mix gently, allowing the flavours to combine. If the mixture seems a bit dry, gradually add some reserved pasta water until it reaches the creamy consistency you prefer.
- Just before serving, sprinkle the chopped basil over your baked pasta dish for an appealing lift. This addition not only looks delightful but also gives a wonderful aroma. Ensure to shake off excess moisture from the basil to avoid sogginess.
- Serve the dish on plates and garnish with more fresh basil if desired. Take your time enjoying the dish, especially if sharing with others.
Notes
Store any leftovers in an airtight container in the fridge. They will last about 3-4 days and can be reheated.
If the feta does not melt during baking, confirm you are using a block of feta and the oven is set to the correct temperature. If the pasta appears dry after mixing, slowly incorporate reserved pasta water, about a tablespoon at a time, until the desired creaminess is achieved.
For juicier sauce, ensure to crowd the baking dish with cherry tomatoes. For blistered tomatoes, consider broiling for 2-3 minutes at the end of baking. Select the ripest tomatoes and high-quality feta for the best flavor.