As a busy mom and wife, I’m always on the lookout for recipes that are easy to whip up yet delightful for everyone at the table. The Baked Feta Pasta recipe I’m sharing today has become a family favorite. To be honest, I stumbled upon it by accident while looking for a way to jazz up a weeknight dinner. My sister has a penchant for flavorful dishes and she’s the one who got me hooked on this recipe during one of our sisterly get-togethers. It’s creamy and has a burst of flavors that seem complicated, but I assure you, it’s as simple as pie to make!
This dish has a unique charm; it’s one of those meals where you can let the oven do the heavy lifting. I remember the first time I put this on the table during one of our family gatherings – the aroma of the garlic and basil wafting through the house was enough to have everyone ask, “What’s for dinner?” The combination of roasted cherry tomatoes and feta cheese creates this magical sauce that’s both warm and savory. And guess what? You don’t even need any special skills to nail this dish.
Every time I make this pasta, it feels like a warm hug in a bowl. The best part? You only need a few ingredients, most of which might already be in your pantry. It’s those underrated recipes that really bring families together, isn’t it? Now, without further ado, let’s dive into how you can make this wonderful dish at home.
How to Make Baked Feta Pasta
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Ingredients:
- 8-ounce block of feta cheese
- 2 pints of cherry tomatoes
- 8 ounces of orecchiette pasta
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh basil (plus more for garnish)
- Zest of half a lemon
- Salt and pepper to taste
- 1/4 cup reserved pasta water
Directions:
Start by preheating the oven to 400°F. In an oven-safe dish, place all the cherry tomatoes. Drizzle them generously with olive oil and season with salt and pepper. Toss in the minced garlic, oregano, and lemon zest, and ensure everything is mixed well.
Place the block of feta right into the center of the dish amidst the tomatoes. Drizzle a little more olive oil over the feta and sprinkle some pepper over it.
Allow it to bake in the oven for approximately 35-40 minutes until the tomatoes burst open and the feta becomes soft and creamy.
Meanwhile, cook the orecchiette according to the instructions on its package. Remember to reserve about 1/4 cup of pasta water before draining the pasta.
Once the baking is complete, take the dish out of the oven and mix in the chopped basil. Add the cooked pasta along with the pasta water and gently toss everything until well combined.
Serve warm with a garnish of additional fresh basil for a pop of color and flavor.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator. This pasta is best eaten within 2 days for maximum flavor. Reheat gently on the stove with a splash of water to restore its creaminess.
Cooking Tips:
For added flavor, consider tossing in some red pepper flakes or a handful of spinach just before serving. You can also try goat cheese instead of feta for a tangier taste.
Serving Suggestions:
This pasta pairs wonderfully with a simple green salad, garlic bread, or even a chilled glass of white wine. For a heartier meal, you could serve it with grilled chicken or shrimp.
Ingredient Substitutions:
If you can’t find orecchiette, substitute with any short pasta like penne or fusilli. You can also use grape tomatoes in place of cherry tomatoes if needed.
Seasonal Variations:
In summer, add fresh corn kernels or zucchini for a seasonal touch. During winter, roasted butternut squash can complement the flavors heartily.
Allergen Information:
This dish contains dairy due to the feta cheese. For a dairy-free version, consider using a vegan cheese alternative. Always check for any added ingredients in the cheese substitute.
FAQ
Can I use another type of cheese?
Yes, you can swap feta for other cheeses like goat cheese or ricotta for different flavor profiles. Just ensure the cheese can withstand baking as some softer cheeses might become too runny.
Is this dish suitable for vegetarians?
Absolutely! This Baked Feta Pasta is vegetarian-friendly as it contains no meat products. If you’re catering to vegans, you’ll need to replace the feta cheese with a plant-based option.
How can I make this dish spicier?
To add some heat, sprinkle in a pinch of red pepper flakes during the preparation. You can also include chopped fresh chili peppers for an extra kick.
What is the best way to reheat this pasta?
For best results, reheat the pasta on the stove with a splash of water or olive oil over low heat. This helps to maintain the creamy consistency without drying it out.
Do I need to peel the tomatoes?
No, peeling the tomatoes isn’t necessary as their skins soften considerably during the baking process, adding texture and flavor to the sauce.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the tomato and feta mixture ahead of time and store it in the refrigerator. When ready to serve, simply reheat and add the freshly cooked pasta.
Baked Feta Pasta
Ingredients
- 8 ounce block of feta cheese
- 2 pints cherry tomatoes
- 8 ounces orecchiette
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh basil plus more for garnish
- zest of half a lemon
- Salt and pepper to taste
- 1/4 cup pasta water reserved from cooking pasta
Instructions
- Preheat your oven to 400°F. In an oven-safe baking dish, pour in the cherry tomatoes, drizzle with olive oil, season with salt and pepper, and add minced garlic, oregano, and lemon zest. Mix everything well.
- Nestle the feta cheese block in the center of the tomatoes, drizzle it with olive oil, and sprinkle with pepper. Bake for 35-40 minutes until the tomatoes burst and the feta becomes soft.
- While baking, cook the orecchiette according to the package instructions. Reserve 1/4 cup of pasta water before draining.
- Remove the baking dish from the oven. Stir in the chopped basil and combine with the cooked pasta and reserved pasta water. Toss gently to coat.
- Serve warm with an extra sprinkle of fresh basil for garnish.
