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Introduction:
Every now and then, the culinary world blesses us with a cooking method that’s so simple, we’re left wondering, “Why didn’t I think of this?” This baked feta pasta technique is the definition of low effort, high reward. With minimal prep, no babysitting, and just a handful of ingredients, you’ll end up with a restaurant-worthy dish that tastes like you spent hours on it. Whether you’re a kitchen rookie or a seasoned pro looking for a lazy-day fallback, this method delivers every time.
Ingredients:
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1 block (about 7 oz) of feta cheese
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2 cups cherry tomatoes (whole or halved)
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3 tablespoons olive oil
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2 garlic cloves, minced (optional)
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8 oz pasta of your choice (fusilli, penne, or spaghetti work great)
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Salt and pepper to taste
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Fresh basil leaves for garnish
Preparation:
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Preheat your oven to 400°F (200°C).
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In a baking dish, add the cherry tomatoes and garlic. Drizzle with 2 tablespoons of olive oil and a pinch of salt and pepper. Toss to coat evenly.
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Nestle the feta block in the center of the dish. Drizzle the remaining olive oil over the top.
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Bake uncovered for 30-35 minutes, or until the tomatoes have burst and the feta is golden and soft.
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While the feta is baking, cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
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Once the feta and tomatoes are out of the oven, use a spoon to mash and mix everything together into a creamy sauce.
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Add the drained pasta and a splash of reserved pasta water to loosen the sauce if needed. Mix until well coated.
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Top with fresh basil and an extra drizzle of olive oil if you like.
Serving and Storage Tips:
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Serve immediately while it’s hot and creamy.
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Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Reheat gently on the stove with a splash of water or olive oil to bring it back to life.
Variations:
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