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Baked Feta Pasta

A creamy, rich, and flavorful pasta dish made with oven-roasted feta cheese, cherry tomatoes, garlic, and fresh herbs, tossed with perfectly cooked pasta for a deliciously easy meal.

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Baked Feta Pasta - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Baked Feta Pasta - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use a block of feta, not crumbled, for the best creamy texture.
Adding honey helps balance the acidity of tomatoes and enhances sweetness.
Reserving pasta water ensures a silky, emulsified sauce.
Lemon zest and juice brighten the dish and add freshness.
Mix in extras like spinach, olives, or sun-dried tomatoes for a personalized touch.
Tossing the pasta while hot helps absorb all the flavors better.
Baked Feta Pasta - tertiary view

Baked Feta Pasta

A creamy, rich, and flavorful pasta dish made with oven-roasted feta cheese, cherry tomatoes, garlic, and fresh herbs, tossed with perfectly cooked pasta for a deliciously easy meal.

Italian Cream Stuffed Cannoncini
Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
Chef
JUE
Category
Main Course, Pasta
Difficulty
Easy
Cuisine
Mediterranean, Italian
Yield
4-6 servings
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
**Base Ingredients:**
02
8 ounces (225g) block of feta cheese
03
2 pints (4 cups) cherry tomatoes (or grape tomatoes)
04
1/3 cup extra virgin olive oil
05
4 garlic cloves, minced
06
1 teaspoon salt (adjust to taste)
07
1/2 teaspoon black pepper
08
1/2 teaspoon crushed red pepper flakes (optional, for heat)
09
1 teaspoon Italian seasoning (or oregano & basil mix)
10
2 tablespoons honey (balances acidity, optional)
11
**Pasta & Extras:**
12
12 ounces (340g) pasta (penne, rigatoni, or fusilli)
13
1/3 cup pasta water (for creamy texture)
14
1/4 cup freshly grated Parmesan cheese (optional, for richness)
15
1/4 cup fresh basil leaves, chopped
16
1 tablespoon fresh lemon juice (brightens flavor)
17
1 teaspoon lemon zest (optional, for extra freshness)
18
**Optional Add-Ins:**
19
1 cup baby spinach (for extra greens)
20
1/2 cup kalamata olives (for a Mediterranean touch)
21
1/2 teaspoon smoked paprika (adds depth)
22
1/2 cup sun-dried tomatoes, chopped (for extra umami)

Instructions

01
Preheat oven to 400°F (200°C).
02
In a large baking dish, add cherry tomatoes, minced garlic, olive oil, salt, black pepper, red pepper flakes, Italian seasoning, and honey. Toss to coat evenly.
03
Place the block of feta cheese in the center of the dish, surrounded by the tomatoes. Drizzle with a little extra olive oil.
04
Roast in the oven for 30-35 minutes, until the tomatoes burst and the feta is golden and soft.
05
Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve 1/3 cup of pasta water before draining.
06
Remove the baking dish from the oven and mash the roasted feta and tomatoes together to create a creamy sauce.
07
Add the drained pasta, reserved pasta water, fresh basil, lemon juice, and Parmesan cheese. Toss until well combined.
08
Taste and adjust seasoning. Optionally, stir in spinach, olives, or sun-dried tomatoes.
09
Serve warm, garnished with additional fresh basil and a sprinkle of lemon zest.