Home›Recipes›Pasta, Rice & Noodles›Feta Pasta - Baked← Back to recipesPasta, Rice & NoodlesFeta Pasta - BakedYield4 servingsPrep10 minTotalabout 45 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeZu Mahlzeit oder Plan hinzufügen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles zur Einkaufsliste hinzufügenClear checks1 shallot, quarteredZur Einkaufsliste hinzufügen3 garlic cloves, smashedZur Einkaufsliste hinzufügen2 pt (about 1.2 kg) cherry or grape tomatoesZur Einkaufsliste hinzufügen1/2 cup (120 mL) extra-virgin olive oil, dividedZur Einkaufsliste hinzufügenKosher salt, to tasteZur Einkaufsliste hinzufügenPinch of crushed red pepper flakesZur Einkaufsliste hinzufügen1 x 8 oz (227 g) block fetaZur Einkaufsliste hinzufügen3 sprigs fresh thymeZur Einkaufsliste hinzufügen12 oz (340 g) short tubular pastaZur Einkaufsliste hinzufügenZest of 1 lemon, optionalZur Einkaufsliste hinzufügenFresh basil leaves, for servingZur Einkaufsliste hinzufügenInstructionsArrange a rack in the center of the oven and preheat to 400°F (205°C).In a large ovenproof skillet or medium baking dish, combine the shallot, garlic, tomatoes, and all but 1 tbsp of the olive oil. Season with salt and red pepper flakes and toss.Place the feta in the center. Drizzle with the reserved 1 tbsp oil and scatter the thyme over the tomatoes.Bake for 40-45 minutes, until the tomatoes burst and the feta is golden.Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup (120 mL) pasta water, then drain.Remove the thyme stems. Add the pasta, reserved pasta water, and optional lemon zest to the baked sauce and stir until combined. Top with basil.Keep cookingRelated recipesMore in Pasta, Rice & Noodles → Main DishesEasy Chicken Parmesan4 servings Main DishesCilantro-Lime Chicken4 servings55 min Main DishesCreamy Tuscan Chicken4 servings45 min Main DishesSkillet Lemon-Herb Chicken and Potatoes
