The cheese becomes soft, and the tomatoes burst and mix perfectly with it. Feta cheese pasta deserves to be tried, and if you like this cheese, you will most surely enjoy the dish. Do not hesitate to try it because it’s very much worth the little time it takes to make it. Feta tomato pasta is as delicious as it claims to be.
Ingredients and Substitutions:
Grape tomatoes: you can use cherry tomatoes instead of a cherry tomato medley. Feta cheese: if you do not like Feta cheese, you can use Goat’s cheese, Halloumi, Ricotta, or Queso Fresco. Italian seasoning: Herbes de Provence is a good substitute for Italian seasoning, but you can add your favorite herbs and spices, like red pepper flakes. Olive oil: do not substitute this oil for any other. Chopped basil: if you don’t have fresh basil, you can use basil pesto. Add a couple of tablespoons of pesto, and reduce the amount of olive oil to 3 tablespoons. Bow tie pasta: any short pasta is good for this dish. Penne, macaroni, orecchiette, conchiglie, or any other short pasta are great substitutes. You can add other ingredients like chopped roasted bell peppers, olives, canned artichokes, or fresh spinach leaves.
How To Make Baked Feta Pasta?
Have all your ingredients at hand, and this dish comes together really quickly.
Preheat the oven to 350 F. Throw the grape tomatoes into a medium-sized baking dish. Place the Feta cheese in the middle of the baking dish, surrounded by the tomatoes. Pour 3 tablespoons of olive oil over the cheese and tomatoes, and sprinkle the Italian seasoning and salt over them. Pour another couple of tablespoons directly over the cheese and bake for 30-35 minutes or until the tomatoes are bursting and the cheese is soft. Remove the baking dish from the oven and mix everything together until well combined. Stir in the chopped fresh basil and cooked warm pasta. Serve while hot.
Storing Leftovers:
Wait until the pasta is room temperature and store any leftovers in an airtight container. Refrigerate them for up to 4 days. To reheat, add a tablespoon of water to the pasta and microwave for 2 or more minutes, covered, until hot. I do not recommend freezing this pasta.
