Baked Feta pasta became popular around when the Coronavirus pandemic hit, and I distinctly remember not being able to find any blocks of Feta in the stores because they were always sold out.
I tried this recipe after the popularity had died down, and now it is something we make on a regular basis.
This is a great vegetarian recipe that is so easy to make and absolutely delicious! I love making this in the summer, when tomatoes are plentiful, but also in the winter, when tomatoes are often better roasted than fresh.
HERE is the original post blogger Liemessa, who started this trend.
~ 2 pints grape tomatoes
~ 8 oz block Feta (or similar size works)
~ 4 cloves garlic, minced or through a press
~ 10 oz pasta
~ olive oil
~ salt and pepper to taste
~ optional: parmesan cheese, basil, capers, shallots, etc.
Preheat the oven to 400 degrees F.
Place the tomatoes and garlic in a baking dish.
I usually use a 9 x 11″ pan, but you could probably fit this in an 8 x 8″ pan.
Drizzle with olive oil and any seasonings. Lightly mix the ingredients to coat and disperse evenly.
Place the Feta block in the middle, drizzling with some more olive oil.
Bake at 400 degrees F for 35-45 minutes.
Keep an eye on the dish as you may want to remove early.
The Feta should be browning, and the tomatoes should be roasted and split.
If you watch the TikTok video, it says the dish is done when the smoke alarm goes off!
I always keep an eye on this dish as it starts to get a greasy smokiness going in the kitchen.
While the tomato and feta pan is in the oven, cook the pasta according to the directions. I generally make the whole box instead of leaving a few ounces of pasta behind in the box. You can always save it for leftovers or add to the recipe if you prefer a milder flavor.
I cook the pasta until al dente. Reserve about 1/2 cup of pasta water in case you need it.
Once the pasta is done, combine it with the ingredients from the pan.
I usually chop up the feta a little and mix the ingredients before adding to the pasta.