Lemon Herb Baked Feta Pasta
Lemon Herb Baked Feta Pasta
Ingredients
For the Baked Feta & Tomatoes
- 8 ounces feta cheese, block
- 2 cups cherry tomatoes, halved or left whole
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional, for a hint of heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces pasta, such as orecchiette, penne, or fusilli
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 cup pasta water, reserved from cooking, as needed
Instructions
- 1
Preheat your oven to 400°F. This ensures the oven is at the correct temperature for even baking.
⏱️ 2 min•🌡️ 400
- 2
In a 9x13-inch baking dish, place the block of feta cheese in the center. Arrange the cherry tomatoes around the feta, spreading them out evenly.
⏱️ 3 min
- 3
Drizzle the olive oil over the feta and tomatoes. Sprinkle with minced garlic, dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Gently toss the tomatoes to coat them evenly with the seasonings.
⏱️ 3 min
- 4
Bake for 30-35 minutes, or until the feta is soft and creamy, and the tomatoes have burst and are slightly caramelized. The tomatoes should be tender and release their juices.
⏱️ 35 min•🌡️ 400
- 5
While the feta and tomatoes are baking, cook the pasta according to package directions in a large pot of salted boiling water. Cook until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water; this will help create a silky sauce.
⏱️ 10 min
- 6
Once baked, carefully remove the baking dish from the oven. Using a fork or a potato masher, gently mash the feta and tomatoes together directly in the dish to create a creamy, flavorful sauce.
⏱️ 2 min
- 7
Add the drained pasta, lemon zest, lemon juice, chopped fresh basil, and fresh parsley to the baking dish. Toss everything together until the pasta is well coated with the sauce, ensuring all ingredients are evenly distributed.
⏱️ 3 min
- 8
If the sauce seems too thick or needs more moisture, add the reserved pasta water, 1-2 tablespoons at a time, until you reach your desired consistency. This helps emulsify the sauce.
⏱️ 1 min
- 9
Serve immediately, garnished with extra fresh basil if desired. This dish is best enjoyed hot and fresh.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Feta Pasta
Ingredients
For the Baked Feta & Tomatoes
- 8 ounces feta cheese, block
- 2 cups cherry tomatoes, halved or left whole
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional, for a hint of heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces pasta, such as orecchiette, penne, or fusilli
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 cup pasta water, reserved from cooking, as needed
Instructions
- 1
Preheat your oven to 400°F. This ensures the oven is at the correct temperature for even baking.
⏱️ 2 min•🌡️ 400 - 2
In a 9x13-inch baking dish, place the block of feta cheese in the center. Arrange the cherry tomatoes around the feta, spreading them out evenly.
⏱️ 3 min - 3
Drizzle the olive oil over the feta and tomatoes. Sprinkle with minced garlic, dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Gently toss the tomatoes to coat them evenly with the seasonings.
⏱️ 3 min - 4
Bake for 30-35 minutes, or until the feta is soft and creamy, and the tomatoes have burst and are slightly caramelized. The tomatoes should be tender and release their juices.
⏱️ 35 min•🌡️ 400 - 5
While the feta and tomatoes are baking, cook the pasta according to package directions in a large pot of salted boiling water. Cook until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water; this will help create a silky sauce.
⏱️ 10 min - 6
Once baked, carefully remove the baking dish from the oven. Using a fork or a potato masher, gently mash the feta and tomatoes together directly in the dish to create a creamy, flavorful sauce.
⏱️ 2 min - 7
Add the drained pasta, lemon zest, lemon juice, chopped fresh basil, and fresh parsley to the baking dish. Toss everything together until the pasta is well coated with the sauce, ensuring all ingredients are evenly distributed.
⏱️ 3 min - 8
If the sauce seems too thick or needs more moisture, add the reserved pasta water, 1-2 tablespoons at a time, until you reach your desired consistency. This helps emulsify the sauce.
⏱️ 1 min - 9
Serve immediately, garnished with extra fresh basil if desired. This dish is best enjoyed hot and fresh.
⏱️ 1 min