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This dish comes together pretty quickly and is perfect for mid-week meals and for entertaining. I’ve also made a version of this with Lamb Meatballs and Baked Feta Pasta that is also delicious. Give that a try for a fabulous Sunday Dinner or a WOW dish for guests.
I should tell you, this is a very rich dish so having it on the side of some grilled shrimp or fish, would really make it a great side dish too. Do you like Greek food? If so, be sure to try my Greek Lettuce cups and my Greek Style Shrimp, Feta and Orzo
Baked Feta Pasta (uunifetapasta)
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 24 Oz. Cherry tomatoes
- ¼ Cup Olive oil + a drizzle on top of the feta
- 3 Chopped garlic cloves
- ¼ – ½ Tsp. Calabrian Chili Flakes
- Salt and pepper to taste
- 1 Block Feta cheese (about 8 oz.)
- 2 Tsps. Dried oregano
- Zest of one lemon
- 8 Oz. Rotelle or Penne Pasta
- Fresh basil leaves or fresh oregano
Instructions
- Preheat the oven to 400°F.
- Add the tomatoes to a baking dish or dutch oven and top with olive oil, chopped garlic, chili flakes, salt, & pepper. Toss until they’re evenly coated.
- Put the block of feta in the center of the tomatoes. Drizzle some olive oil onto the feta and top it with the dried oregano and lemon zest.
- Bake for 30-35 minutes until the tomatoes are roasted and starting to burst open and the feta is soft. While it bakes, boil a large pot of salted water and cook the pasta according to package instructions.
- Remove the dish or dutch oven from the oven and use a spoon to break up the cheese and stir everything together to create a sauce. Add the cooked pasta, mix and top with torn basil leaves or fresh oregano. Thank you Finland….fabulous!
