Baked Feta Pasta
×Category: Main Course Ingredients | Type: Vegetarian | Servings: 4 | By: The Mikey
Protein 18g • Carbs 70g (Fiber 5g) • Fat 35g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
After trying the viral TikTok trend, we came up with our own version of the baked feta pasta. Spoiler: Adding shallots is a game-changer.
Ingredients
- Shallot (quartered quartered quartered, quartered): 1
- Garlic Cloves (smashed smashed smashed, smashed): 3
- Cherry Or Grape Tomatoes: 2 Pint
- Extra-Virgin Olive Oil (Divided): 1/2 Cup
- Kosher Salt
- Pinch Of Crushed Red Pepper Flakes
- Block Feta (8 oz): 1
- Thyme Sprigs: 3
- Short Tubular Pasta (such as macaroni cavatappi): 12 Oz.
- Lemon (Optional, Zested): 1
- Fresh Basil Leaves (for serving)
Instructions
- Arrange a rack in center of oven; preheat to 400°.
- In a large ovenproof skillet or medium baking dish, combine shallot, garlic, tomatoes, and all but 1 Tbsp.
- oil; season with salt and red pepper flakes and toss to combine.
- Place feta into center of tomato mixture; drizzle with reserved 1 Tbsp. oil.
- Scatter thyme sprigs over tomatoes.
- Bake sauce until tomatoes are bursting and feta is golden on top, 40 to 45 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions.
- Reserve 1/2 cup pasta water before draining.
- To sauce, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined.
- Top with basil.
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