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Baked Feta Pasta
When you’re craving carbs, nothing is quite as satisfying as a plate (or bowl!) of pasta. Whether you break out your best pasta pot for a stovetop recipe like spaghetti or tortellini or fill up your favorite casserole dish to make a baked pasta like lasagna, noodles paired with the perfect sauce and topped with a mountain of freshly grated cheese are the ultimate comfort food. And, while we would gladly gobble up any dish of pasta you put in front of us, there are a few that are undeniable masterpieces—recipes that have amassed hundreds of 5-star ratings and positive reviews from fans. These are those recipes. So, prepare to want to make them all—starting with the super popular baked feta pasta you’ve seen all over TikTok. It’s easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. Better make a double batch!
RECEIPE
2 pints (20 ounces)
cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
One 8-ounce block feta cheese, drained 10 ounces mezze rigaton
1 clove garlic,
finely grated Pinch crushed red pepper flakes, optional
1/4 cup fresh
basil leaves,
thinly sliced
Flaky sea salt, for serving
How to make
1
Preheat the oven to 400 degrees F.
2
Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
3
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
4
As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.