Baked Feta Pasta

rotini pasta with cherry tomatoes and shaved parmesan in white bowl

This Baked Feta Pasta is so incredibly simple, but the end result is off the hook. You only need a short list of fresh ingredients and a few minutes of prep for this easy dinner.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: baked feta pasta

Servings:

Ingredients

12 ounces dried short pasta (we used rotini)
2 pints cherry tomatoes
1/3 cup extra-virgin olive oil
8 ounce block feta cheese (kept whole)
Kosher salt and pepper , to taste
1/4 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
2 cloves garlic , minced
1/3 cup packed chopped fresh basil
Shaved Parmesan , for topping

Instructions

Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe 3-4 quart shallow dutch oven pot (or 9x13 baking dish.) Pour the olive oil on top, and season with salt and fresh cracked pepper. Toss to coat.
Push tomatoes to the sides, then place the feta block in the middle, having the cherry tomatoes surround it; flip the block of feta a couple times to coat it with the olive oil and seasoning, then sprinkle the top of the feta with freshly cracked black pepper, Italian seasoning, and the red pepper flakes.
Bake in the preheated oven for 30 minutes, until the cherry tomatoes burst, and the feta cheese melts.
In the meantime, cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid.
When the feta and tomatoes are done cooking, immediately drizzle with the balsamic vinegar and toss in the garlic and basil leaves, stirring to break down the feta and combine everything to make a sauce.
Transfer the cooked pasta to the pot and toss to combine, adding in some of the reserved pasta water, if necessary.
Garnish with shaved Parmesan and more chopped basil and serve immediately.

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