Baked Feta Pasta Recipe

Introduction

Baked Feta Pasta is a simple, flavorful dish that has taken kitchens by storm. With roasted cherry tomatoes and creamy feta cheese creating a luscious sauce, this pasta is both comforting and elegant.

Ingredients

• 2 pints cherry tomatoes
• 1/3 cup extra virgin olive oil (divided)
• 8 ounces feta cheese
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Pinch cayenne pepper
• 1 pound linguine
• 6-8 basil leaves
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and bring a large pot of salted water to a boil.
2. Step 2: Add the cherry tomatoes to a 9×13 or 7×11 baking dish. Drizzle with half of the olive oil and stir to coat evenly.
3. Step 3: Place the block of feta cheese in the center of the tomatoes. Sprinkle the minced garlic, Italian seasoning, and cayenne pepper over the tomatoes and feta. Drizzle with the remaining olive oil.
4. Step 4: Roast the dish in the oven for 25 minutes, until the tomatoes burst and the feta softens.
5. Step 5: About 10 minutes before the tomatoes finish roasting, add the linguine to the boiling water. Cook according to package directions, then drain, reserving 1/2 cup of pasta water.
6. Step 6: Remove the baking dish from the oven and stir well to combine the feta and tomatoes into a creamy sauce. Stir in 1/2 cup of the reserved pasta water to loosen the sauce.
7. Step 7: Add the cooked linguine to the baking dish and toss to coat thoroughly in the sauce. Taste and adjust with salt and pepper as needed.
8. Step 8: Tear the basil leaves and sprinkle on top before serving hot.

Tips & Variations

• For extra depth, add a splash of white wine to the tomatoes before roasting.
• Swap linguine with penne or spaghetti if preferred.
• To make it vegan, substitute feta with a plant-based cheese and omit the dairy.
• Add red pepper flakes for more heat instead of cayenne pepper.

Storage

Store leftover baked feta pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of pasta water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Feta’s tangy, salty flavor is key to this recipe, but you can try halloumi or goat cheese for a different twist. Be aware the texture and taste will change.

Is it necessary to reserve pasta water?

Yes, the starchy pasta water helps create a creamy, silky sauce when mixed with the roasted tomatoes and feta. It prevents the sauce from being too thick or dry.

Baked Feta Pasta Recipe

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★★★★★

4.4 from 109 reviews

This Baked Feta Pasta recipe features succulent cherry tomatoes and creamy feta cheese roasted together to create a rich, flavorful sauce. Tossed with perfectly cooked linguine and fresh basil, it delivers a comforting, easy-to-make dish perfect for weeknight dinners or casual gatherings.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pints cherry tomatoes
• 8 ounces feta cheese
• 1 pound linguine
• 6–8 basil leaves

Seasonings and Oils

• 1/3 cup extra virgin olive oil (divided)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• pinch cayenne pepper
• salt and pepper (to taste)

Instructions

1. Preheat and Prepare Water: Preheat your oven to 425°F (220°C). At the same time, bring a large pot of salted water to a rolling boil for cooking the pasta.
2. Prepare Tomatoes: Add the cherry tomatoes to a 9×13-inch or 7×11-inch baking dish. Drizzle with half of the olive oil and stir gently to coat the tomatoes evenly.
3. Add Feta and Seasonings: Place the block of feta cheese in the center of the dish surrounded by tomatoes. Sprinkle the minced garlic, Italian seasoning, and cayenne pepper over the feta and tomatoes. Drizzle the remaining olive oil on top.
4. Roast the Mixture: Place the baking dish in the preheated oven and roast for 25 minutes until the tomatoes burst and the feta is soft and slightly golden.
5. Cook Pasta: Ten minutes before the tomatoes finish roasting, add the linguine to the boiling salted water. Cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Combine Sauce: Remove the baking dish from the oven and stir the tomatoes and feta together. The tomatoes will break down, creating a creamy sauce. Stir in the reserved pasta water to achieve a silky, sauce-like consistency.
7. Toss Pasta and Sauce: Add the cooked linguine directly to the baking dish with the sauce. Toss everything together to evenly coat the pasta. Adjust seasoning with salt and pepper to taste.
8. Garnish and Serve: Sprinkle chopped basil leaves over the pasta and serve immediately while hot for a fresh, flavorful finish.

Notes

• Use high-quality extra virgin olive oil for the best flavor.
• Reserve pasta water carefully; it helps emulsify the sauce.
• The cayenne pepper is optional and can be adjusted for heat preference.
• You can substitute linguine with other pasta shapes like penne or spaghetti if desired.
• Fresh basil adds freshness but can be substituted with parsley if unavailable.

Keywords: baked feta pasta, cherry tomatoes, creamy pasta sauce, vegetarian pasta, easy dinner recipe, Mediterranean pasta