A vibrant, creamy baked feta dish with cherry tomatoes, herbs, and pasta cooked in one pan.
# 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)
# Steps to Follow:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Place the feta block at the center of a large ovenproof baking dish. Arrange cherry tomatoes, sliced red onion, diced red bell pepper, and minced garlic around the feta.
03 - Drizzle extra-virgin olive oil over the vegetables and feta. Sprinkle dried oregano, dried thyme, crushed red pepper flakes if using, salt, and freshly ground black pepper. Gently toss the vegetables to coat, keeping the feta centered.
04 - Bake the assembled dish for 25 minutes until the tomatoes burst and the feta is golden and softened.
05 - While baking, cook the pasta in salted boiling water according to package instructions until al dente. Reserve about ⅓ cup (100 ml) of pasta water before draining.
06 - Remove the baking dish from the oven and add baby spinach and lemon zest to the hot mixture.
07 - Add the cooked pasta and reserved pasta water into the baking dish. Stir until the feta melts and creates a creamy sauce coating the pasta evenly.
08 - Taste the pasta and adjust salt and pepper as needed for balanced flavor.
09 - Sprinkle torn fresh basil leaves over the top and serve the dish warm.
