Baked Feta Pasta


  • 2 pints cherry tomatoes
  • ½ cup sliced red bell pepper
  • ½ cup sliced red onion
  • ½ cup olive oil
  • 4 cloves peeled garlic, or more to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ¼ teaspoon sea salt
  • 1 8-ounce block of feta cheese
  • 1 (12 ounce) package penne pasta
  • 1 cup baby spinach
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C).


  • Step 2

    Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13×9-inch baking dish.

  • Step 3

    Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.

  • Step 4

    Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.

  • Step 5

    Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.

  • Step 6

    Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

  • Cook's Notes:

    Greek feta cheese made from sheep’s milk produces a creamier pasta than feta made from cow’s milk.

    You can use any pasta shape for this dish or substitute spaghetti squash or zoodles for a low-carb option.

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