Tomato Feta Cheese Pasta Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pints cherry tomatoes
02 -
1/4 cup olive oil
03 -
2 tablespoons balsamic vinegar
04 -
2 tablespoons minced garlic
05 -
1/4 medium white onion, minced
06 -
8 oz. block feta
07 -
8 oz. pasta, any kind
08 -
1/2 cup pasta water
09 -
2 tablespoons fresh basil, roughly chopped
10 -
2 tablespoons fresh mint, roughly chopped
11 -
1/4 cup kalamata olives, chopped
# Instructions:
01 -
Preheat the oven to 400ºF
02 -
Pour 2 pints of cherry tomatoes into a 9x13-inch casserole dish
03 -
Drizzle olive oil over the cherry tomatoes and toss until all the tomatoes are coated in oil
04 -
Add the balsamic vinegar, garlic, and onion to the baking dish and toss
05 -
Create 2 wells in the baking dish by moving the tomatoes aside. Cut the block of feta in half diagonally and place them into the baking dish
06 -
Bake at 400ºF for 40 minutes
07 -
Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook the pasta until it is al dente
08 -
Before draining pasta, remove 1 cup of pasta water from the pot and set it aside. Then, strain pasta and set it aside
09 -
Once the timer goes off, remove the dish from the oven and smash the feta and cooked tomatoes with a fork or spatula. Make sure all tomatoes have burst. Add 1/2 cup pasta water and stir everything together to create a creamy feta sauce
10 -
Add the cooked pasta to the casserole dish and mix until the pasta is coated in sauce
11 -
Add basil, mint, and olives to the casserole dish and toss the baked feta pasta one last time
12 -
Serve with fresh cracked black pepper and enjoy
# Notes:
01 -
Can use any type of pasta you prefer
02 -
Make sure to save pasta water for creating the creamy sauce
03 -
Fresh herbs can be adjusted to taste
04 -
The tomatoes should burst during baking for the best sauce