Feta Cheese and Tomato Pasta
Feta Cheese and Tomato Pasta brings bold flavor together in one pan. Juicy tomatoes, creamy feta, fresh herbs, and a splash of balsamic bake into a gooey, comforting pasta casserole that’s perfect for weeknights.
Servings: 6 -8 servings
Calories: 283kcal
Equipment
- Ceramic 9x13 Casserole Dish
Ingredients
- 24 ounces cherry tomatoes or grape tomatoes
- ½ large Yellow onion slivered
- 1 tablespoon olive oil
- 7 oz feta cheese drained
- 1½ teaspoon Italian seasonings
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 2 tablespoon balsamic vinegar
- 8 oz dried short pasta
- 1 teaspoon salt
- ½ cup water from the cooked pasta
- 1 cup fresh basil leaves or baby spinach if you prefer
Instructions
- Preheat oven to 425F. In a large baking dish, toss tomatoes and slivered onions with olive oil.24 ounces cherry tomatoes , ½ large Yellow onion , 1 tablespoon olive oil
- Spread tomatoes and onion into an even layer in the dish, leaving a small space in the center for the feta cheese. Add feta cheese and season with the Italian seasoning herbs, minced garlic, black pepper and the balsamic vinegar.7 oz feta cheese , 1½ teaspoon Italian seasonings, ¼ teaspoon black pepper, 2 cloves garlic , 2 tablespoon balsamic vinegar
- Place the dish in the oven, uncovered, and bake for 20 minutes.
- While the dish is baking, boil your pasta in salted water according to package directions.8 oz dried short pasta, 1 teaspoon salt
- Before you drain the pasta, reserve ½ cup of the cooking water and set aside.½ cup water
- Remove dish from oven. Add the fresh basil leaves. Drizzle about ¼ cup of the pasta water over the basil leaves and toss all ingredients together until basil leaves begin to wilt, the feta cheese melts in the tomatoes, and a thick sauce forms.1 cup fresh basil leaves
- Toss in cooked and drained pasta. Add in more pasta water as needed to thin the sauce. Serve.
Notes
- Use high-quality feta: Block feta (not pre-crumbled) melts better and gives a creamier texture.
- Choose ripe, juicy tomatoes: Cherry or grape tomatoes work best for sweetness and sauciness.
- Don’t skimp on the olive oil: It helps everything roast evenly and creates a rich, glossy sauce.
- Salt thoughtfully: Feta is naturally salty, so taste before adding extra salt at the end.
- Finish with fresh herbs: Adding basil or parsley after baking keeps the flavors bright and fresh.
- Broiling for a minute or two at the end adds a delightful crispy texture to the feta cheese.
Nutrition
Calories: 283kcal | Carbohydrates: 37g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 783mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 914IU | Vitamin C: 28mg | Calcium: 206mg | Iron: 2mg
