Baked Feta Pasta
A delightful dish featuring warm, roasted feta and bursting cherry tomatoes, tossed with perfectly cooked pasta for a simple yet impressive meal.
Ingredients
Main Ingredients
- 200 g pasta (penne or fusilli) Use your preferred pasta type.
- 200 g feta cheese A creamy cheese that melts beautifully.
- 1 cup cherry tomatoes Fresh and sweet, these burst while roasting.
- 1 piece red bell pepper, chopped Adds sweetness and color.
- 1 piece zucchini, sliced Can be substituted with other vegetables.
- 2 cloves garlic, minced Enhances the flavor.
- 2 tablespoons olive oil For drizzling over vegetables.
- to taste Salt and pepper Season according to preference.
- a handful Fresh basil for garnish Adds freshness and aroma when serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a suitable baking dish, combine cherry tomatoes, bell pepper, zucchini, and minced garlic. Drizzle with olive oil and season with salt and pepper, then toss to combine.
- Place the feta in the center of your veggie mix.
- Bake for 30–35 minutes until the tomatoes have burst and the feta is golden.
- While the vegetables are roasting, cook the pasta according to package instructions.
- Once cooked, remove the baking dish from the oven and crush the feta with a fork, mixing it with the other ingredients.
- Drain the pasta and toss it with the baked feta and veggies.
- Garnish with fresh basil and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil.