Baked Feta Pasta

★★★★★

Baked Goods, Pasta

Prep Time: 5 minutes Cook Time: 35 minutes Servings: 6 servings Source: FeelGoodFoodie.net

Ingredients

8 ounces dried cavatappi, cellentani, radiatore, or other pasta of choice
2 pints cherry or grape tomatoes, or regular tomatoes, roughly chopped
2 garlic cloves minced
4 oz block feta cheese
4 oz block creamy cheese (burrata, cream, mozzarella, meunster, etc.)
½ cup extra virgin olive oil
¼ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

2 large handfuls of fresh spinach, chopped
¼ cup of fresh basil, chopped, plus more for serving

Optional Vegetable:
mushrooms, fresh or canned
artichoke hearts, cut into bite-sized pieces
kalamata olives, pitted & chopped
red pepper flakes
capers

Optional Proteins:
shrimp or chicken, sauteed or grilled

Directions

Preheat your oven to 400°F.
Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
Place the cheese in the middle of the baking dish surrounded by the cherry tomatoes, and other veggies, if using. Flip it a couple of times to coat it with the olive oil and seasoning.
Bake in the preheated oven for 35-40 minutes, until the tomatoes burst, and the cheese melts.
While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente.
Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
Toast the garlic in butter or olive oil, until it’s fragrant. Cook longer if you want it caramelized.
Add the garlic, spinach and basil leaves to the cooked tomatoes and feta. Add any other proteins, veggies, and/or spices, then toss everything to combine.
Add the cooked pasta to the baking dish and toss again to combine.
Garnish with more fresh basil and serve warm.

Nutrition