Baked Feta Pasta
Shared with me by: Lisa Kasperek
This is delicious and super easy to make.
You can also serve with chicken breasts, marinated in Italian dressing and grilled or baked.
If you have left over cooked chicken, cut it up, or shred into bite size pieces,
and toss into the pasta mixture for added protien.
Ingredients
- 2 pints cherry tomatoes
- ½ c. extra virgin olive oil
- ¼ t. sea salt
- ¼ t. black pepper
- 8 oz. block feta cheese (I use low-fat)
- 8 oz. dried cavatappi pasta (or pasta of your choice)
- 2 garlic cloves, minced
- ¼ c. packed chopped fresh basil (plus more for serving)
- fresh baby spinach, optional
- freshly grated Parmesan (or Parmesan-Reggiano) cheese, for garnish if desired
Instructions
Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
Bake at 400 degrees for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine. At this point, if you want to add a little fresh baby spinach, toss it in (to wilt a bit).
Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and parmesan cheese.
Serve warm.
NOTE: Serves 6