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 recipeDodaj do posiłku lub planu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsDodaj wszystko do listy zakupówClear checks1 shallot, quarteredDodaj do listy zakupów3 garlic cloves, smashedDodaj do listy zakupów2 pt (about 1.2 kg) cherry or grape tomatoesDodaj do listy zakupów1/2 cup (120 mL) extra-virgin olive oil, dividedDodaj do listy zakupówKosher salt, to tasteDodaj do listy zakupówPinch of crushed red pepper flakesDodaj do listy zakupów1 x 8 oz (227 g) block fetaDodaj do listy zakupów3 sprigs fresh thymeDodaj do listy zakupów12 oz (340 g) short tubular pastaDodaj do listy zakupówZest of 1 lemon, optionalDodaj do listy zakupówFresh basil leaves, for servingDodaj do listy zakupówInstructionsArrange 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
