Creamy Baked Feta and Tomato Pasta
This simple, affordable dish combines roasted cherry tomatoes and creamy feta for a flavorful, rich pasta meal. Perfect for busy nights when you want something delicious but inexpensive!
Ingredients:
- 1 pint cherry or grape tomatoes (about 2 cups)
- 1 block (about 8 oz) of feta cheese (use a whole block for creaminess, but crumbled feta can work too)
- 2-3 tablespoons olive oil (for drizzling)
- 1/2 teaspoon garlic salt (or substitute with regular salt)
- 1/2 teaspoon onion powder (or garlic powder if preferred)
- 1/2 teaspoon black pepper
- 8 oz pasta of your choice (bow tie, penne, or whatever you have on hand)
- Optional: Fresh basil, red pepper flakes, or Parmesan for topping
Instructions:
- Preheat the oven:
- Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the tomatoes and softening the feta to make a creamy sauce.
- Prepare the tomatoes:
- Take your cherry or grape tomatoes and place them in a medium-sized baking dish. You want the tomatoes to surround the feta block, so leave room in the middle.
- Drizzle 1-2 tablespoons of olive oil over the tomatoes and toss them to make sure they’re well coated.
- Season the tomatoes with garlic salt, onion powder, and black pepper. You can adjust the seasoning amounts depending on your taste. Add a bit of red pepper flakes if you like a little heat.
- Add the feta:
- Move the seasoned tomatoes to the edges of the dish, leaving space in the center.
- Place the block of feta in the middle of the dish. Drizzle another tablespoon of olive oil directly over the feta to help it soften and develop a rich flavor while baking.
- Bake:
- Transfer the baking dish to your preheated oven and bake for 35-40 minutes, or until the tomatoes have burst and are lightly browned, and the feta has softened.
- The tomatoes will become juicy, and the feta will start to melt, making it easy to mix into the pasta later.
- Cook the pasta:
- While the tomatoes and feta are baking, bring a large pot of salted water to a boil.
- Add 8 oz of your pasta of choice (I recommend bow ties or penne for their ability to hold the sauce, but any pasta will work).
- Cook the pasta according to the package instructions until it’s al dente (usually 8-10 minutes). Once done, drain and set aside.
- Mix the sauce:
- After 40 minutes, remove the baking dish from the oven. Use a fork or a silicone spatula to crush the roasted tomatoes gently, releasing their juices.
- Stir the tomatoes and feta together until they form a creamy, well-mixed sauce.
- Combine with pasta:
- Add the cooked pasta directly into the baking dish, or transfer the sauce to the pasta pot if your dish is too small.
- Stir everything together until the pasta is evenly coated with the creamy feta-tomato sauce. If the sauce feels a little thick, you can add a few spoonfuls of the reserved pasta water to loosen it up.
- Serve:
- Serve your pasta hot, and for a finishing touch, you can sprinkle some fresh basil, Parmesan cheese, or even a pinch of red pepper flakes on top for extra flavor.
Extra Tips:
- Customizing the flavor:
Feel free to experiment with different seasonings, such as Italian herbs, dried oregano, or thyme to give the dish a unique twist. - Optional add-ins:
You can bulk up the meal with some extras like sautéed spinach, roasted garlic, or cooked chicken breast for added protein. - Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
This Creamy Baked Feta and Tomato Pasta is rich, flavorful, and incredibly easy to make, perfect for a satisfying meal when you’re on a budget! Enjoy!