Baked Feta Pasta Recipe
This Mediterranean-inspired baked feta pasta combines tender elbow macaroni with a creamy sauce made from baked feta, juicy tomatoes, fresh herbs, roasted red peppers, and briny black olives.
Servings: 6
Ingredients
- 8 ounces elbow macaroni (I use these low carb macaroni)
- 8 ounces block of feta cheese
- 4 cups grape tomatoes
- 3 cloves garlic minced
- ½ cup roasted red pepper strips usually sold in jars or cans
- ½ cup sliced black olives
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 6 fresh basil leaves thinly sliced (chiffonade), plus more for garnish
- 1 tablespoon chopped fresh parsley plus more for garnish
Instructions
- Preheat your oven to 425˚F.
- Cook the macaroni according to the package directions.
- In the meantime, place a block of feta in the center of a 9x13 baking dish.
- Add tomatoes, roasted red peppers, and olives around the feta cheese; season everything with oregano, thyme, salt, and pepper. Stir the garlic into the tomato mixture.
- Drizzle olive oil over the entire dish and gently stir around the tomatoes to coat with the oil.
- Bake for 25 to 30 minutes or until the feta is soft and the tomatoes burst. Remove it from the oven.
- With the back of a spoon, press down on the block of feta cheese to make it creamy; then gently stir everything together until completely combined.
- Stir in the sliced basil and parsley.
- Drain the pasta and add it to the feta sauce; stir to combine.
- Taste for salt and adjust accordingly. Some feta is saltier, especially the ones sold in brine, so you may or may not need to add more salt.
- Garnish the pasta with more basil and parsley, and serve.
Nutrition
Calories: 321kcal | Carbohydrates: 35g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 862mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1174IU | Vitamin C: 20mg | Calcium: 223mg | Iron: 1mg
