Baked Feta Pasta: Pressure Cooker and Oven Combo Delight
This baked feta pasta combines creamy feta, juicy cherry tomatoes, fresh basil, and your favorite pasta in a comforting and flavorful dish using both the oven and pressure cooker for max flavor with minimal fuss.
Equipment
- 1 Baking dish 9×13 ceramic or oven-safe
- 1 Pressure cooker
Ingredients
Main ingredients
- 8 ounces cavatappi pasta or your favorite twisty noodles
- 2 pints cherry tomatoes
- 8 ounce block of feta cheese
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- ¼ cup fresh basil packed and chopped, plus more for garnish
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes in a baking dish and set the feta in the center.
- Drizzle olive oil, then sprinkle salt and pepper over everything.
- Bake for 30 minutes until tomatoes burst and feta is golden.
- While baking, cook pasta in pressure cooker until al dente.
- Quick release pressure and drain the pasta.
- Add garlic and basil to hot tomato-feta mix and stir until creamy.
- Add pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently. For freezing, divide into small portions to maintain creamy texture. You can use gluten-free pasta or substitute cherry tomatoes with grape or halved regular tomatoes.