Delicious baked feta melds with cherry tomatoes, herbs, and pasta for a comforting Mediterranean-inspired meal.
# Components:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 1 lb 2 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, to taste
14 - Freshly ground black pepper, to taste
15 - 2 tbsp fresh basil leaves, torn (for garnish)
# Directions:
01 - Set the oven to 400°F to warm up while preparing ingredients.
02 - Place the feta block in the center of a large ovenproof baking dish. Surround with cherry tomatoes, sliced red onion, diced red bell pepper, and minced garlic.
03 - Drizzle olive oil over the vegetables and feta. Sprinkle with dried oregano, thyme, crushed red pepper flakes if using, salt, and freshly ground black pepper. Gently toss the vegetables without disturbing the feta center.
04 - Bake the dish for 25 minutes until tomatoes burst and feta softens with a golden tint.
05 - Meanwhile, boil salted water and cook pasta until al dente following package directions. Reserve about ⅓ cup of pasta water and drain pasta.
06 - Remove baking dish from the oven and add baby spinach along with lemon zest to the hot mixture.
07 - Add cooked pasta and reserved pasta water to the baking dish. Stir thoroughly until the feta melts, forming a creamy sauce coating the pasta.
08 - Taste the pasta and adjust salt and pepper as necessary for balanced flavor.
09 - Sprinkle torn fresh basil leaves over the dish and serve warm for a festive meal.
