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Serving of baked feta pasta topped with grated Parmesan and fresh basil leaves

Viral Baked Feta Pasta with Cherry Tomatoes

Feta and cherry tomatoes roast with olive oil and dried herbs, then get mashed into a creamy sauce and tossed with pasta, mozzarella, Parmesan, and fresh basil.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 7 oz feta cheese (200 g), in one block
  • 18 oz cherry tomatoes (500 g), ripe
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1 tbsp extra virgin olive oil for baking
  • 7 oz dry pasta (200 g), such as penne or fusilli
  • 1.4 oz mozzarella (40 g), grated
  • 1 tbsp Parmesan grated
  • 6-8 fresh basil leaves for serving
  • 1 tbsp extra virgin olive oil optional, for finishing

Method
 

  1. Preheat the oven to 375°F (190°C). Place the feta in the center of an oven-safe baking dish and arrange the cherry tomatoes around it.
    Block of feta surrounded by cherry tomatoes with dried herbs and olive oil in a baking dish
  2. Sprinkle the tomatoes with dried basil, oregano, and salt. Drizzle with 1 tablespoon of olive oil.
  3. Bake for 40 minutes, until the tomatoes are soft and the feta is tender.
  4. Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve ½ cup (120 ml) of pasta water, then drain.
  5. If desired, peel the tomato skins. Mash the roasted feta and tomatoes together with a fork to make a creamy sauce.
    Roasted cherry tomatoes and softened feta in a baking dish after baking
  6. Add the cooked pasta and grated mozzarella. Toss until combined and the mozzarella begins to melt. Add a splash of reserved pasta water if needed.
    Cooked pasta and grated mozzarella tossed with feta tomato sauce in a baking dish
  7. Serve topped with grated Parmesan and fresh basil. Drizzle with the optional extra olive oil if desired.
    Serving of baked feta pasta topped with grated Parmesan and fresh basil leaves

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.
  • For a vegetarian version, use a hard Italian-style cheese made with microbial or vegetable rennet instead of Parmigiano-Reggiano.
  • Nutrition is approximate per serving (4 servings), without the optional finishing oil.