If you’re looking for a quick and easy weeknight dinner, this recipe is perfect! It’s also incredibly delicious. It’s a variation of a pasta dish that recently went viral in Finland, causing a literal feta shortage! It lives up to the hype, with a creamy, salty sauce accompanied by juicy, sweet cherry tomatoes. Deliciously yummy and no fuss to make.
On the Ingredients
- Feta is a brined sheep milk cheese from Greece. It has a soft, crumbly texture and salty flavor. Because it is made with sheep milk, feta is very low in lactose, making it a safer choice for people suffering from lactose intolerance. Though feta may also be made with a mixture of sheep and goat milk, it cannot be made with more than 30% goat milk. (Read more about feta).
Baked Feta Pasta
4
servings10
minutes45
minutes55
minutesIf you’re looking for a quick and easy weeknight dinner, this recipe is perfect! It’s also incredibly delicious. It’s a variation of a pasta dish that recently went viral in Finland, causing a literal feta shortage! It lives up to the hype, with a creamy, salty sauce accompanied by juicy, sweet cherry tomatoes. Deliciously yummy and no fuss to make.
Ingredients
3/4 lb feta cheese
1 pint cherry tomatoes
2 cloves garlic
1 tsp dried basil
1 tsp dried oregano
olive oil
salt and pepper to taste
microgreens for garnish
1 box Brown Rice Farfalle
Directions
- Preheat the oven to 350° F.
- Place the feta cheese in a cast-iron skillet with the cherry tomatoes. Drizzle with olive oil. Rough chop the garlic and add it to the pan. Sprinkle with dried basil and oregano—salt and pepper to taste (remember, feta is a salty cheese).
- Bake the feta for 35-45 minutes until the cheese is soft and loses shape when pressed with a spoon.
- While the cheese bakes, boil water for the pasta and cook as the box instructs (try to time it so the pasta and cheese are done around the same time).
- When the cheese is out of the oven, use a spoon to stir it into a creamy sauce, with the garlic and tomatoes mixed in. Top your pasta with the feta sauce and garnish with microgreens (we used basil microgreens).
