Baked Feta Pasta at home
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Baked Feta Pasta at home is a pasta recipe on Avoteb. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 7 or 8-ounce block of feta cheese
- 1 1/2 pounds cherry or grape tomatoes
- 1/4 cup olive oil
- 1/4 cup white wine (optional)
- 1/2 teaspoon crushed red pepper flakes
- fine sea salt and freshly-cracked black pepper
- 8 ounces uncooked pasta of your choice (I used orrecchiette)
- 3 large cloves garlic, pressed or minced
- 1 large handful fresh baby spinach
- 1 cup loosely-packed chopped fresh basil
- shaved or grated Parmesan cheese, for topping
Method
Prep oven. Warm oven to 400°F (205°C).
Prep the tomato feta sauce. Set the block of feta in the center of a 9 x 13-inch baking dish. Lay out the tomatoes around the feta, then drizzle everything evenly with the olive oil and white wine. (It is worth giving the ingredients a brief toss so that they are evenly coated in the oil.) Sprinkle the crushed red pepper flakes evenly over the feta, and season the tomatoes with a pinch of salt and black pepper.
Roast Move the baking dish to the oven and bake for 30 to 35 minutes, until the tomatoes have burst and are nice and juicy.
While the tomatoes and feta are baking, heat a large stockpot of generously-salted water until boiling. About 10 minutes or so before the tomatoes and feta are set to finish, add the pasta to the boiling water and cook until it is just 1 minute or so shy of al dente. Reserve 1 cup of the starchy pasta water and set it aside for later, then pour off the pasta.
Put it all together. Lift the baking dish from the oven. Immediately add the garlic and basil and stir the mixture together until the feta has melted into a creamy sauce. Tip in in the cooked pasta and spinach and gently toss until the pasta is evenly coated and the spinach has begun to wilt. If the sauce seems too dry, add in some of the reserved starchy pasta water 1/4 cup at a time until it reaches your desired consistency.
Salt Taste and season with extra salt and pepper, if needed.
Plate Plate warm, garnished with lots of Parmesan cheese, and enjoy!
