Description
A warm, bubbly block of feta surrounded by roasted cherry tomatoes that collapses into a silky, tangy sauce, delivering maximum flavor with minimal fuss.
Ingredients
- 12 oz pasta (short shapes like fusilli, penne, or shells)
- 8 oz block feta cheese
- 2 ½ cups cherry tomatoes
- 3 cups fresh spinach (or baby kale)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- Fresh basil leaves, for garnish
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Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a baking dish, add the cherry tomatoes and minced garlic. Drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper. Toss gently to coat.
- 3. Place the block of feta in the center of the dish, drizzle a little extra olive oil over it, and nestle it among the tomatoes.
- 4. Bake for 30–35 minutes, until the tomatoes burst and the feta softens.
- 5. While baking, bring water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- 6. Mash the roasted feta and tomatoes together to form a creamy sauce. Add spinach and stir until wilted.
- 7. Add the drained pasta to the baking dish and toss to coat with the sauce, adding reserved pasta water until the desired creaminess is achieved.
- 8. Tear fresh basil over the pasta and sprinkle red pepper flakes if desired. Serve warm.