Baked Feta Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 47 minutes

Ingredients

8 ounces feta cheese (1 block)

1 pound cherry tomatoes (or grape tomatoes, about 3 cups)

¼ cup olive oil

3 cloves garlic (minced)

½ teaspoon Italian seasoning

⅛ teaspoon red pepper flakes

8 ounces penne (or other medium pasta, plus 1 cup of reserved pasta water)

salt (to taste)

black pepper (to taste)

¼ cup fresh basil (chopped)

fresh parsley (chopped, or basil, for serving)

Directions

Preheat oven to 400°F.

In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.

Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.

Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.

Stir the tomatoes and feta in the baking dish.

Mix in pasta, adding enough pasta water to make a creamy sauce.

Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.

Nutrition

• Serving Size: 1.5 cups
• Calories: 505 kcal
• Total Fat: 27 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Cholesterol: 50 mg
• Sodium: 664 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 17 g