Marry Me Baked Feta Pasta
This delightful Marry Me Baked Feta Pasta combines creamy baked feta cheese with fresh tomatoes and aromatic herbs to create an irresistible dish that's perfect for a cozy dinner or romantic occasion.
Equipment
- 1 large baking dish
- 1 medium pot for boiling pasta
- 1 colander for draining pasta
- 1 large mixing spoon
- 1 measuring cups and spoons
- 1 oven mitt
- 1 fork or pasta tongs
Ingredients
- 12 oz pasta (penne or fusilli)
- 8 oz block feta cheese
- 2 cups cherry tomatoes (halved)
- 4 cloves garlic (minced)
- ⅓ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- ¼ cup fresh basil (chopped, for garnish)
- 1 unit zest of lemon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine the halved cherry tomatoes, minced garlic, olive oil, salt, black pepper, red pepper flakes (if using), and dried oregano. Stir well to coat the tomatoes.
- Place the block of feta cheese in the center of the tomato mixture, then drizzle a little more olive oil over the feta.
- Bake in the preheated oven for about 30 minutes, or until the tomatoes are juicy and bursting, and the feta is golden and softened.
- While the feta and tomatoes are baking, cook the pasta according to package instructions in a medium pot of salted boiling water until al dente. Drain the pasta using a colander.
- Once the baking is done, remove the dish from the oven. Using a fork, mash the feta and mix it with the tomatoes until creamy.
- Add the cooked pasta to the baking dish and toss everything together until the pasta is well coated with the sauce.
- Sprinkle the lemon zest and chopped fresh basil over the pasta and toss gently to combine.
- Serve warm, garnished with additional fresh basil if desired.
Notes
Feel free to substitute gluten-free pasta if you need a gluten-free option.
Add cooked chicken or shrimp for additional protein.
This dish can be stored in the refrigerator for up to 3 days; reheat before serving.