Baked Feta Tomato Pasta with Roasted Peppers
This Baked Feta Tomato Pasta with Roasted Peppers is bursting with Mediterranean flavors and comes together effortlessly in one dish!
Equipment
- Baking Dish or Sheet Pan
- Large Pot
- Colander
- Mixing spoon or spatula
- Knife and cutting board
Ingredients
- 8 oz pasta of choice penne, fusilli, or rigatoni
- 8 oz feta cheese block
- 2 cups cherry tomatoes halved
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- fresh basil leaves for garnish
- grated parmesan cheese for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). In a baking dish, place the block of feta cheese in the center. Surround with halved cherry tomatoes, sliced red and yellow bell peppers, and minced garlic. Drizzle with olive oil and sprinkle with dried oregano, dried basil, salt, and pepper.
- Roast in the oven for 30-35 minutes until tomatoes burst, peppers soften, and feta is golden and creamy.
- While roasting, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain pasta, reserving one cup of pasta water.
- Remove baking dish from oven. Mix the softened feta with the roasted tomatoes, peppers, and garlic to create a creamy sauce. Add cooked pasta to the dish and toss to combine. Add reserved pasta water if sauce is too thick.
- Garnish with fresh basil leaves and sprinkle grated parmesan cheese if desired. Serve immediately.
Notes
- Season feta and vegetables well before roasting for maximum flavor.
- Reserve pasta water to adjust sauce consistency perfectly.
- Make the roasted feta and tomato base a day ahead to save time on busy nights.