Name: Baked Feta Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 pints cherry tomatoes (about 20 oz); 4 clove garlic cloves (smashed); ⅓ cup extra-virgin olive oil (divided); 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 8 ounce block feta cheese (vegetarian (microbial rennet) if needed); 12 ounce short pasta (such as cavatappi, penne, or rigatoni); 1 tablespoon kosher salt (for the pasta water); ¼ cup fresh basil (torn); 1 teaspoon lemon zest

Instructions

Roast
Roast:
Preheat the oven to 400°F. In a 9x13-inch baking dish, toss 2 pints cherry tomatoes and 4 smashed garlic cloves with about ¼ cup of the olive oil, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Nestle the 8-ounce block of feta in the center and drizzle it with the remaining olive oil.
Bake the feta
Bake the feta:
Bake for 30 to 35 minutes, until the tomatoes burst and the feta is soft. Switch to broil for 3 minutes to golden the top of the feta.
Cook the pasta
Cook the pasta:
While the feta bakes, bring 4 quarts of water and 1 tablespoon kosher salt to a boil. Cook 12 ounces pasta according to the package directions until al dente. Reserve ½ cup pasta water, then drain.
Make the sauce
Make the sauce:
Use a spoon to mash the roasted feta, tomatoes, and garlic together in the baking dish until creamy.
Toss and serve
Toss and serve:
Add the pasta to the baking dish and toss to coat, adding the reserved pasta water 2 tablespoons at a time if the sauce is too thick. Stir in ¼ cup torn fresh basil and 1 teaspoon lemon zest and serve the baked feta pasta warm.

Tips

Use a block of feta, not crumbles; crumbled feta doesn't melt into the same creamy sauce. Feta is salty, so taste before adding more salt. Stir in 3 cups baby spinach with the pasta, or add 1 pound cooked shrimp or sliced chicken for extra protein.

Storage

Store leftover baked feta pasta in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a skillet with 1 to 2 tablespoons water. Freezing isn't recommended, because feta turns grainy.