Baked Feta Pasta Recipe
This feta pasta is ultra-creamy, studded with roasted tomatoes, and baked entirely in one dish!
Servings: 5 Servings
Ingredients
- 12 ounces penne pasta rotini, bowtie, or elbow pasta will also work
- 3 cups chicken broth or water
- 1, 8- ounce block of feta cheese
- 1 pint cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground black pepper
- 2 cloves garlic minced
- 0.75 ounces about 1/4 cup fresh basil, roughly chopped
Instructions
- Preheat the oven to 400 F.
- Place the block of feta in the center of a 9x13 inch baking dish, then pour the dry pasta around the feta.
- Pour the broth over the uncooked pasta, then carefully stir the pasta with the broth (making sure not to stir the feta in with it), to make sure that the pasta is fully submerged in liquid.
- Sprinkle the cherry tomatoes over top of the noodles, then drizzle over the olive oil and salt and pepper.
- Cover the baking dish with foil as tight as possible, and bake at 400 F for 40 minutes.
- Once finished baking, remove the foil, add the minced garlic and fresh basil, and stir everything together until fully combined. Serve and enjoy!
Notes
- Make sure you use a block of feta cheese, not crumbled feta.
- For gluten-free, we recommend Barilla or Jovial pasta
Nutrition
Calories: 418kcal | Carbohydrates: 56.1g | Protein: 16.9g | Fat: 13.9g | Saturated Fat: 7.4g | Cholesterol: 43.4mg | Sodium: 1210.1mg | Fiber: 3g | Sugar: 5.9g