Baked Feta Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 shallot, quartered

3 garlic cloves, smashed

2 pt. cherry or grape tomatoes

1/2 c. extra-virgin olive oil, divided

Kosher salt

Pinch of crushed red pepper flakes

1 (8-oz.) block feta

3 thyme sprigs

12 oz. short tubular pasta (such as macaroni or cavatappi)

Zest of 1 lemon (optional)

Fresh basil leaves, for serving

Directions

Arrange a rack in center of oven; preheat to 400°. In a large ovenproof skillet or medium baking dish, combine shallot, garlic, tomatoes, and all but 1 Tbsp. oil; season with salt and red pepper flakes and toss to combine.

Place feta into center of tomato mixture; drizzle with reserved 1 Tbsp. oil. Scatter thyme sprigs over tomatoes.

Bake sauce until tomatoes are bursting and feta is golden on top, 40 to 45 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup pasta water before draining.

To sauce, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.

Nutrition

• Calories: 758
• Total Fat: 41 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 50 mg
• Sodium: 893 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 22 g