Baked Feta Pasta

Recipe submitted by Sydney Buchanan-Riley

Ingredients:

  • 8 oz cherry tomatoes
  • 8 oz pasta (farfalle or rotini)
  • 3 tbsp olive oil
  • 1/2 tsp onion powder
  • salt
  • pepper
  • 1-2 pinches red pepper flakes
  • 8 oz feta block
  • 3 gloves garlic, minced
  • 2-3 tbsp basil, chopped
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Preheat oven to 400 degrees ferenheit
  2. In an oven safe dish (8×8 should be large enough), add tomatoes, 2 tbsp of olive oil, onion powder, chili flakes, and a pinch of salt and black pepper. Toss well to combine.
  3. Place the block of feta in the middle of the dish, surrounded by the tomatoes. Drizzle the feta with a little more olive oil, and season with another pinch of salt and pepper.
  4. Bake on the middle rack for 35 minutes or until the tomatoes have burst and feta is browned around the edges.
  5. While your feta and tomatoes are baking, bring a medium pot of water to a boil. When there is about 10-12 minutes left on your 35 minute timer, cook the pasta to al dente and drain.
  6. Once the feta and tomatoes are finished baking, remove the dish from the oven, Immediately add in the minced garlic. Stir, smashing the tomatoes and mixing everything in with the feta.
  7. Next add the drained cooked pasta and chopped basil to the dish. Stir until combined.
  8. Serve with parmesan.