Baked Feta Pasta was made famous in 2019 by a Finnish blogger, Jenni of Liemessa. You can find Jenni’s original blog post and recipe HERE. After hearing about it on social media and watching a million videos, I decided to try to make it myself. My version is a little different because we are garlic obsessed, and I thought it could use some shallots!
I have made this exact recipe at least 10 times. It is soooo good and so easy. It is the PERFECT weeknight dinner. And everyone in my house LOVES it!
I have been using all kinds of tomatoes and cherry tomatoes from my garden to make this. I will be sad when summer is over and they are all gone. There is nothing better than a homegrown Jersey tomato!
Scroll down for the recipe!
Ingredients:
Rigatoni, 1 box, cooked according to the package directions
Feta Cheese, 1 block
Cherry Tomatoes, 2 cups
Olive Oil, 1/2 cup
Shallot, 1-2, diced
Garlic, 4 cloves, chopped
Dried Thyme, 1/2 teaspoon
Garlic Powder, 1/4 teaspoon
Sea Salt, to taste
Fresh Ground Pepper, to taste
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- In a large Pyrex, combine the tomatoes, shallots, and garlic. Toss to make sure everything is evenly distributed throughout.
- Place the feta block in the center of the Pyrex. Season everything with garlic powder, sea salt, fresh ground pepper, and dried thyme. Pour the olive oil over everything.
- Bake for 35-40 minutes until the tomatoes are bursting and the feta has browned.
- While the tomatoes and feta are baking, cook the pasta.
- Once the tomatoes and feta are ready, take them out of the oven and place the Pyrex on the counter. Add the pasta to the Pyrex and stir to combine.
- Serve immediately!
