Baked Feta Pasta

Name: Baked Feta Pasta
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cups Cherry tomatoes; ¼ cup Olive oil; 1 tsp Dried oregano; ½ tsp Salt; ½ tsp Black pepper; 8 oz Feta cheese; 3 cloves Garlic clove; 12 oz Penne pasta; ¼ cup Fresh basil

A block of feta and a dish of cherry tomatoes go into the oven with olive oil, oregano and whole garlic cloves. Half an hour later the tomatoes have burst and the feta has softened. Mash it all together into a creamy sauce right in the dish, toss in the penne and fresh basil, and dinner is done. Mostly hands-off, and no meat.

40 minServes 4 as writtenOvenMediterraneanContains Milk, Wheat

Baked Feta Pasta, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Cherry tomatoes4 cups
Olive oil¼ cup
Dried oregano1 tsp
Salt½ tsp
Black pepper½ tsp
Feta cheese8 oz
Garlic clove3 cloves
Penne pasta12 oz
Fresh basil¼ cup

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Cherry tomatoes	2 cups	4 cups	6 cups	8 cups
Olive oil	2½ tbsp	¼ cup	½ cup	¾ cup
Dried oregano	½ tsp	1 tsp	1½ tsp	2 tsp
Salt	¼ tsp	½ tsp	¾ tsp	1 tsp
Black pepper	¼ tsp	½ tsp	¾ tsp	1 tsp
Feta cheese	4 oz	8 oz	12 oz	16 oz
Garlic clove	2 cloves	3 cloves	5 cloves	6 cloves
Penne pasta	6 oz	12 oz	18 oz	24 oz
Fresh basil	2 tbsp	¼ cup	½ cup	½ cup
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Fewer pieces — the same 9×13, spaced out, and the same time.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 9×13 baking dish. At about 1.5× the recipe that’s a second 9×13 beside it, not a deeper one; the time is the same.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 9×13 baking dish. At about 2× the recipe that’s a second 9×13 beside it, not a deeper one; the time is the same.

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Steps

Heat the oven to 400°F. Put the cherry tomatoes in a 9×13 baking dish, toss them with the olive oil, the dried oregano, the salt and the black pepper, and set the block of feta cheese in the middle. Tuck the whole garlic cloves, peeled, in among the tomatoes.
Bake for 30 to 35 minutes. Check that the tomatoes have burst and wrinkled and the feta has softened and browned on top.
While it bakes, cook the penne in a large pot of salted boiling water for the time on the package. Check that it is tender, then drain, keeping a ladle or two of the pasta water.
Mash the feta, the garlic and the tomatoes together in the dish with a fork until they turn into a rough, creamy sauce, with no tomato left whole — for young children, check their portion and cut any that held together. Add the pasta and toss, loosening with splashes of the pasta water. Tear the fresh basil over the top and serve.

Good to know

Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.