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 recipe献立または計画に追加 Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel Ingredientsすべて買い物リストに追加Clear checks1 shallot, quartered買い物リストに追加3 garlic cloves, smashed買い物リストに追加2 pt (about 1.2 kg) cherry or grape tomatoes買い物リストに追加1/2 cup (120 mL) extra-virgin olive oil, divided買い物リストに追加Kosher salt, to taste買い物リストに追加Pinch of crushed red pepper flakes買い物リストに追加1 x 8 oz (227 g) block feta買い物リストに追加3 sprigs fresh thyme買い物リストに追加12 oz (340 g) short tubular pasta買い物リストに追加Zest of 1 lemon, optional買い物リストに追加Fresh basil leaves, for serving買い物リストに追加InstructionsArrange 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
