Ingredients
Scale
- 400g (14 oz) dried pasta (penne or spaghetti)
- 200g (7 oz) feta cheese
- 2 cups cherry tomatoes (heirloom optional)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano or basil
- Salt and pepper to taste
- Fresh basil for garnish
- Optional: red pepper flakes for a spicy kick
Instructions
- Preheat your oven to 400°F (200°C) and gather all ingredients.
- In a baking dish, place the block of feta cheese in the center. Surround it with cherry tomatoes, minced garlic, olive oil, oregano, salt, and pepper.
- Roast for 25-30 minutes until the feta is soft and the tomatoes burst with flavor.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Remove the roasted feta and tomato mixture from the oven. Use a spoon or spatula to mash the feta, creating a creamy sauce with the roasted tomatoes.
- Add the cooked pasta to the sauce, tossing to coat evenly. Garnish with fresh basil and red pepper flakes if desired.
Notes
- Allow the roasted feta and tomatoes to cool slightly before mashing to prevent burns.
- You can substitute feta with queso fresco or ricotta for different flavor profiles.
- For added protein, serve with grilled chicken or shrimp.
- Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking & Tossing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg