Why You’ll Love Baked Feta Pasta

Life can often get hectic, and during these times, there’s nothing quite like a comforting dish that won’t take all evening to prepare. Baked Feta Pasta is just that—a delightful blend of vibrant Mediterranean flavors and simplicity.

Drawing from my experience as a former restaurant chef, I focus on crafting quick yet scrumptious meals that cater to both taste buds and busy schedules. This recipe epitomizes that philosophy: with minimal prep and just a few key ingredients, you’ll have dinner on the table in no time!

Baked Feta Pasta Recipe Ingredients

• Feta: Opt for a block of sheep’s milk Greek feta for a luscious creaminess.
• Pasta: Short pasta varieties like fusilli, rotini, or penne are perfect.
• Extra virgin olive oil: Choose a high-quality Italian olive oil for the best flavor!
• Tomatoes: Grape or cherry tomatoes yield the best results.
• Bell peppers: Incorporate both red and yellow for added color and sweetness.
• Garlic: Roasting whole cloves softens their flavor, making them aromatic and delicious.
• Kalamata olives: They add a delightful brininess that elevates the taste.
• Herbs: Fresh rosemary and thyme work wonders, or substitute with oregano.
• Seasonings: Red pepper flakes, black pepper, and salt enhance the overall flavor.
• Red wine vinegar: Adds a tangy zing that beautifully balances the dish.
• Fresh basil: A sprinkle of fresh basil elevates the entire dish!

How to Make Baked Feta Pasta

1. Prepare the Baking Dish

1. Preheat your oven to 400°F (200°C). In a 9×13-inch baking dish, combine tomatoes, bell peppers, garlic cloves, olives, red pepper flakes, black pepper, and salt. Drizzle with olive oil and give it all a good toss to ensure everything is coated.




2. Bake the Feta and Vegetables

2. Nestle the block of feta cheese among the veggies, turning it once to coat in oil. Then tuck in sprigs of fresh herbs. Bake uncovered for about 35 minutes, and finish by broiling for an additional 5 minutes to achieve a light char on the vegetables.




3. Cook the Pasta

3. As the feta and veggies bake, bring a pot of salted water to a boil. Add the pasta and cook according to the instructions on the package. Once cooked, drain the pasta, ensuring to reserve about ½ cup of the pasta water.




4. Combine Everything

4. Once the baking time is up, remove the dish from the oven and take out the sprigs of herbs. Mash the baked feta and garlic cloves with a fork to create a creamy base. Add the hot, drained pasta to the dish, followed by a small splash of the reserved pasta water. Stir well to create a luscious sauce, adding more pasta water as needed to reach your desired consistency.




5. Garnish and Serve

5. Before serving, taste the pasta and adjust any seasonings if necessary. Add the red wine vinegar for an extra layer of flavor. Sprinkle fresh basil on top and serve the dish alongside a refreshing salad and crusty bread for a complete meal!

Baked Feta Pasta Variations

• Add other vegetables like roasted broccoli or mushrooms for additional flavor and nutrition.
• Top with grated parmesan cheese either before or after baking for a cheesy twist.
• Make it gluten-free by swapping in your favorite gluten-free pasta.
• For a burst of freshness, sprinkle with lemon zest or a dash of lemon juice.

Chef’s Tips

• Choose the right feta: A block of sheep’s milk feta creates a wonderfully creamy texture, while cow’s milk feta can be dryer.
• Pasta selections: Opt for short, tubular, or craggy pasta; they cling to the sauce beautifully!
• Oil matters: A good quality extra virgin olive oil is essential as it’s a significant component of the dish’s flavor.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Enjoy them warm or cold straight from the fridge!

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