Colorful baked feta with cherry tomatoes, herbs, and pasta creating a creamy, vibrant main dish.
# What You'll Need:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 17.5 oz whole cherry tomatoes
03 - 2 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz baby spinach
06 - 1 small red bell pepper, diced
07 - Zest of 1 lemon
→ Pasta
08 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Herbs & Seasonings
09 - 2 tbsp extra-virgin olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh basil leaves, torn (for garnish)
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Place the feta block in the center of a large ovenproof baking dish. Surround with cherry tomatoes, red onion, red bell pepper, and minced garlic.
03 - Drizzle extra-virgin olive oil over the vegetables and feta. Sprinkle dried oregano, thyme, crushed red pepper flakes (if using), salt, and freshly ground black pepper. Toss vegetables gently, keeping the feta in the center.
04 - Bake for 25 minutes until the tomatoes burst and the feta is golden and soft.
05 - Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Reserve about ⅓ cup of pasta water, then drain.
06 - Remove the baking dish from the oven. Stir in baby spinach and lemon zest.
07 - Add the cooked pasta and reserved pasta water to the dish. Stir until the feta melts, creating a creamy sauce that coats the pasta.
08 - Adjust seasoning to taste. Garnish with fresh torn basil leaves and serve warm.
