Baked Feta Pasta
Baked feta pasta with roasted tomatoes is an easy, outrageously good pasta dinner. The cheese and tomatoes bake together in one pan - just add pasta!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pints (about 1 pound) cherry tomatoes, cut in half
- 4 garlic cloves, finely chopped
- 1/3 cup olive oil
- 1/3 cup breadcrumbs
- 1/3 cup grated parmesan
- 1 cup crumbled feta (about 4 to 6 ounces)
- 8 ounces pasta (any type is fine; I like linguine)
- Fresh basil or parsley
Instructions
- Preheat oven to 425 F
- Combine cherry tomatoes, garlic and olive oil in a 9x13 (or slightly larger) baking dish that fits the tomatoes in one layer. Season lightly with salt and pepper.
- Sprinkle breadcrumbs, parmesan and feta evenly over the tomatoes.
- Bake 25 minutes, uncovered and undisturbed.
- Boil pasta while the tomatoes roast. Drain pasta and set aside, tossed lightly in oil or butter.
- Turn the broiler on high when the tomatoes are done roasting, and broil the tomatoes and cheese for about 3 minutes to brown the top (keep an eye on it!)
- Fold the pasta into the baked feta and tomatoes. Make sure to scrape up all the yummy, crispy bits stuck to the pan. I serve this baked feta pasta right in the baking pan.
- Sprinkle fresh basil or parsley on top before serving.
Notes
If you have kids, consider serving plain pasta alongside the baked feta and tomatoes, instead of mixing them together before serving.
I like a dash of red pepper flakes on my bowl of this pasta
Find it online: https://www.kitchenskip.com/baked-feta-pasta/
