Recipe Library
Baked Tomato & Feta Pasta
Creamy roasted feta melts into a tangy sauce that coats every bite of pasta while burst tomatoes release their sweet juices and a hint of thyme lingers. The dish finishes with a gentle kick of red pepper that keeps each forkful bright and satisfying.
- Total
- 58 min
- Prep
- 10 min
- Cook
- 48 min
- Serves
- 4
Nutrition per Serving
- Calories
- 453
- Protein
- 14g
- Carbs
- 51g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 8g
- Sodium
- 485mg
Ingredients
- 1 (18 ounce) package cherry or grape tomatoes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh thyme or oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 1 (5-ounce) block feta cheese
- 8 ounces rotini or penne
- 2 cups boiling water
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F.
- Toss tomatoes, oil, thyme (or oregano), crushed red pepper and salt together in a 9-by-13-inch baking dish. Place feta in the center. Bake until the tomatoes are broken down and bubbling, about 30 minutes.
- Add pasta to the baking dish. Whisk boiling water, tomato paste and garlic together in a measuring cup and pour it over the pasta. Stir to combine. Carefully cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven and stir. Cover and let stand for 5 minutes before serving.