Baked feta pasta
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Baked feta pasta

By Esther Clark

Try your hand at this easy vegetarian pasta bake – sweet roasted cherry tomatoes offer a delicious contrast with soft, tangy feta

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 553
  • fat 21g
  • saturates 8g
  • carbs 69g
  • sugars 0g
  • fibre 6g
  • protein 20g
  • salt 1.27g

Ingredients

  • 500g cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • pinch of chilli flakes
  • 3 garlic cloves, lightly bashed
  • 200g block of feta
  • 350g pasta (penne, rigatoni or your favourite shape)
  • small bunch of basil, leaves picked

Method

  1. Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.

  2. Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes – the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.

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