If you love food and you’re social media savvy, you’ve surely come across the baked feta pasta recipe. It’s the one where a roasting pan is loaded with a layer of cherry tomatoes before a block of feta is placed in the center.
To make this social media phenomenon, home cooks roast tomatoes and feta in an oven on high heat until the tomatoes are caramelized and the feta is soft. All that’s left to do is mix the baked ingredients and add cooked pasta.
That’s how easy it is to make baked feta pasta.
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The finished result is a meatless wonder – a combination where the salty, sheepy feta mixes with sweet and slightly acidic tomatoes to create a creamy sauce that blends wonderfully with bite sized pasta.
This baked feta pasta recipe is convenient. When me make it, we only dirty up two pots and no knives are necessary. The only prep work involves dumping various ingredients in a pan and dropping pasta in boiling water.
In an era of dump and stir recipes, this easy recipe takes the concept even further. Once the pan is in the oven, the only active movement involves boiling pasta. And, once the ingredients are cooked, they only need a brief stir.
When you make baked feta pasta for the first or fortieth time, you’re essentially making ricotta. You’re taking a finished cheese, in this case feta, and ‘recooking’ it. After 35-40 minutes in the oven, the initially crumbly, cold feta brick transforms into a creamy, dreamy product while still retaining its salty, sheepy goodness.
As a bonus, preparing baked feta oasta requires no special ingredients and easily be done any time of the year. Feta, cherry tomatoes, pasta and olive oil are typically available at markets both big and small regardless of the season.
