Baked Feta Pasta
A delightful combination of creamy feta cheese and roasted vegetables tossed with pasta, perfect for a weeknight dinner or gathering.
Ingredients
Vegetables and Seasoning
- 2 pints cherry tomatoes Fresh, ripe cherry tomatoes work best.
- 0.5 cup sliced red bell pepper
- 0.5 cup sliced red onion
- 0.5 cup olive oil Extra virgin olive oil is recommended.
- 4 cloves peeled garlic Adjust amount based on taste.
- 2 tablespoons freshly squeezed lemon juice Juice from about 1 lemon.
- 1 tablespoon lemon zest
- 0.5 teaspoon red pepper flakes Adjust according to spice preference.
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon dried basil
- 0.25 teaspoon sea salt Adjust based on taste.
Main Ingredients
- 1 package (8 ounces) feta cheese Use high-quality feta for best results.
- 1 package (12 ounces) penne pasta Can substitute with other pasta types.
- 1 cup baby spinach Can use other leafy greens like arugula.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large 13×9-inch baking dish, combine the cherry tomatoes, sliced red bell pepper, sliced red onion, olive oil, peeled garlic, lemon juice, and lemon zest.
- Sprinkle in red pepper flakes, black pepper, Italian seasoning, dried basil, and sea salt, mixing gently to combine.
- Make a well in the center and place the block of feta cheese, flipping it in the olive oil to coat.
Cooking
- Bake the dish in the preheated oven for 40 to 45 minutes until the tomatoes blister and split.
- While baking, bring a large pot of salted water to a boil and cook penne pasta until al dente, about 11 minutes.
- Reserve a cup of cooking water before draining the pasta.
- Remove the baking dish from the oven and mash together the roasted garlic, tomatoes, onions, and bell peppers with the feta cheese to create a creamy sauce.
- Stir in the baby spinach until it wilts, then add the cooked penne pasta.
- If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Serving
- Serve immediately, transferring to plates or a large bowl. Garnish with fresh herbs and a squeeze of lemon juice, if desired.
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Notes
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat on the stovetop or microwave, adding a splash of water or olive oil if needed.