Feta Tomato Bake with Pasta
This creamy baked feta pasta is packed with sweet roasted tomatoes, caramelized shallots, garlic, and fresh basil. Everything bakes together into a silky sauce that coats every bite of pasta. It’s an easy, restaurant-quality meal made with simple ingredients.
Servings: 4 people
Calories: 525kcal
Ingredients
- 1 block creamy feta about 7 8 oz
- 2 cups cherry tomatoes halved
- 1 – 2 shallots sliced or chopped
- 3 – 4 cloves garlic minced
- 1 – 2 small sweet cherry peppers quartered (optional)
- 1 handful “drop” peppers sweet bursting peppers, left whole
- 2 tsp Italian seasoning
- Salt e.g., Redmond pink salt, to taste
- Freshly ground black pepper to taste
Olive oil:
- 1 tsp extra virgin olive oil
- 2-3 tbsp regular olive oil higher smoke point
- 8 – 10 oz gluten free pasta or any pasta of choice
- 1 tsp fresh lemon juice about ½ tsp
- 4 – 5 fresh basil leaves chiffonad
- 2 – 3 tbsp freshly grated Parmesan cheese
- Optional add ins for variation: pancetta bacon, or grilled chicken (add before serving).
Instructions
- Preheat the oven to 425 °F (220 °C).
Assemble the bake in an oven safe dish:
- Place the block of feta in the centre.
- Scatter the halved cherry tomatoes, sliced shallots, minced garlic, cherry peppers, and whole drop peppers around the feta.
- Sprinkle Italian seasoning, a pinch of salt, and fresh black pepper over everything.
- Drizzle oil over the ingredients, using the mixture of extra virgin and regular olive oil, until the veggies are lightly coated (about a quarter way up the feta block.
- Bake for ≈ 20 minutes, or until the tomatoes are blistered and the feta is soft and golden around the edges.
- While the bake cooks, bring a pot of salted water to a boil and cook the gluten free pasta according to package directions; reserve a splash of pasta water, then drain.
- Remove the baking dish from the oven (it will be very hot).
Combine:
- Using a spoon or spatula, smash the baked feta into the surrounding vegetables.
- Transfer the mixture to the pot used for the pasta (or a large serving bowl) and toss with the cooked pasta. Add a little reserved pasta water if needed to loosen the sauce.
- Brighten the dish with the lemon juice and give everything a quick stir.
- Finish with the chiffonaded basil and the freshly grated Parmesan; toss gently to distribute.
- Serve immediately—optionally top with crispy pancetta, bacon, or sliced grilled chicken for extra protein.
- Enjoy a quick, flavorful meal that’s perfect for a cozy night in!
Video
Notes
- Reserve ¼ cup pasta water before draining. It creates an extra creamy sauce.
- For a richer flavor, use authentic Greek sheep’s milk feta.
- Add grilled chicken, shrimp, crispy pancetta, or bacon for extra protein.
- Gluten-free pasta works beautifully, but any short pasta can be substituted.
- Finish with extra Parmesan and fresh basil just before serving for the best flavor.