Baked Tomato And Feta Pasta Food

GREEK FETA AND TOMATO PASTA

Steps:

• Bring 4 quarts water to a boil and lightly salt. Prepare spaghetti following package directions.
• Remove 1/4 cup of the cooking water and reserve; drain pasta.
• Meanwhile, heat olive oil in large skillet over medium heat.
• Add onion and cook 3 minutes, stirring occasionally.
• Add garlic and cook for 1 minute, stirring so garlic does not burn.
• Stir in tomatoes, oregano and 1/2 teaspoon salt. Cook for 2 minutes.
• Add wine and cook for 1 minute.
• Add feta cheese, spaghetti and reserved water and toss with pepper.
• Serve immediately.

BAKED FETA PASTA RECIPE

Steps:

• Preheat oven to 400 degrees F
• Place cherry tomatoes in a baking dish
• Add ¼ cup olive oil, garlic Italian seasoning, salt and pepper over tomatoes and toss to coat well. (add red pepper flakes now if desired)
• Place the feta block in middle of the tomatoes, pushing the tomatoes to the sides.
• Drizzle the remaining olive oil over feta cheese.
• Place in oven and bake for 30 minutes.
• While the feta and tomatoes are baking, cook the pasta per the package directions.
• After feta and tomatoes have cooked, remove from dish from oven.
• Using a fork, mash the feta and tomatoes to create the creamy sauce.
• Then, add the pasta back into to the cheese mixture and toss to combine thoroughly.
• Garnish with fresh basil and/ or parmesan cheese if desired.

EASY PASTA WITH FETA CHEESE

Steps:

• Preheat the oven to 400 F.
• Place the block of feta in the center of a 9x13 inch baking dish, then pour the dry pasta around the feta.
• Pour the broth over the uncooked pasta, then carefully stir the pasta with the broth (making sure not to stir the feta in with it), to make sure that the pasta is fully submerged in liquid.
• Sprinkle the cherry tomatoes over top of the noodles, then drizzle over the olive oil and salt and pepper.
• Cover the baking dish with foil as tight as possible, and bake at 400 F for 40 minutes.
• Once finished baking, remove the foil, add the minced garlic and fresh basil, and stir everything together until fully combined. Serve and enjoy!

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
• Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
• Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
• Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

BETTER THAN TRENDY BAKED TOMATO AND FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
• In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.
• Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
• Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
• Top with torn basil leaves and serve warm.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

EASY FETA TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
• Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

BAKED FETA PASTA

Steps:

• Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.