One Pan Feta Pasta With Cherry Tomatoes Food

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

One-Pan Feta Pasta With Cherry Tomatoes image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

BETTER THAN TRENDY BAKED TOMATO AND FETA PASTA

Better than Trendy Baked Tomato and Feta Pasta image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for the baking dish
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 to 8 mini bell peppers, halved and seeded (about 2 cups)
One 20-ounce package refrigerated cheese tortellini (6 cups)
2 cups chicken stock
One 8-ounce block feta, sliced into about 8 pieces
4 to 6 fresh basil leaves, torn

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.

EASY FETA TOMATO PASTA

Easy Feta Tomato Pasta image

Feta, tomato, and olive oil are tossed with pasta in a super quick meal ready in just 20 minutes. Dinner doesn't get much quicker, healthier, or tastier than this! Boil any short pasta shape, make the quick and easy sauce while the pasta boils... and that's about it!

Provided by Diana Moutsopoulos

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 (12 ounce) package penne pasta
⅓ cup extra-virgin olive oil
16 ounces cherry tomatoes, halved
salt and freshly ground black pepper to taste
2 cups crumbled feta cheese
3 tablespoons chopped fresh basil

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.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 70.4 g, Cholesterol 66.8 mg, Fat 37 g, Fiber 4.2 g, Protein 23 g, SaturatedFat 14.3 g, Sodium 851.7 mg, Sugar 5.9 g

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