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Baked feta pasta
Serves 4
Easy
Prep:
Cook:
Try your hand at this easy vegetarian pasta bake – sweet roasted cherry tomatoes offer a delicious contrast with soft, tangy feta
Skip to ingredients
- 500g cherry tomatoes
- 3 tbsp extra virgin olive oil
- pinch of chilli flakes
- 3 garlic cloveslightly bashed
- 200g block of feta
- 350g pasta(penne, rigatoni or your favourite shape)
- small bunch of basilleaves picked
Nutrition: per serving
- kcal553
- fat21g
- saturates8g
- carbs69g
- sugars7g
- fibre6g
- protein20g
- salt1.27g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.
step 2
Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes – the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.
