Ingredients
Scale
- 200g (7 oz) of salted feta cheese, crumbled
- 250g (8 oz) cherry tomatoes, halved
- 3 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of dried oregano or basil
- Salt and freshly ground black pepper to taste
- 250g (8 oz) of pasta (penne, spaghetti, or rigatoni)
- Fresh basil leaves for garnish
- Optional: red chili flakes for a spicy kick
Instructions
- Preheat your oven to 400°F (200°C). In a ceramic or glass baking dish, combine crumbled feta and halved cherry tomatoes. Drizzle with olive oil, then add minced garlic, dried oregano or basil, salt, and pepper.
- Bake for 25-30 minutes until tomatoes are blistered and feta is soft and slightly melted.
- While baking, cook pasta in boiling salted water until al dente. Drain and set aside.
- Remove baked feta and tomato mixture from oven, mash until creamy. Toss in cooked pasta, stirring to coat evenly with sauce.
- Garnish with fresh basil and red chili flakes if desired. Serve immediately for best flavor.
Notes
- Optional: Add grilled vegetables or olives for extra flavor.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat with a splash of water or olive oil to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg