A colorful pasta with creamy baked feta, cherry tomatoes, spinach, and herbs, cooked all in one pan.
# What You Need:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 1 lb 2 oz whole cherry tomatoes
03 - 2 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz baby spinach
06 - 1 small red bell pepper, diced
07 - Zest of 1 lemon
→ Pasta
08 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Herbs & Seasonings
09 - 2 tbsp extra-virgin olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh basil leaves, torn (for garnish)
# How to Make:
01 - Set the oven to 400°F to prepare for baking.
02 - Place the feta cheese block centrally in a large ovenproof baking dish and surround it with cherry tomatoes, sliced red onion, diced red bell pepper, and minced garlic.
03 - Drizzle extra-virgin olive oil over the feta and vegetables. Sprinkle with dried oregano, thyme, crushed red pepper flakes (if desired), salt, and freshly ground black pepper. Gently toss the vegetables, ensuring the feta remains centered.
04 - Bake for 25 minutes until the tomatoes burst and the feta becomes golden and soft.
05 - While baking, cook the pasta in salted boiling water according to package directions until al dente. Reserve approximately ⅓ cup (100 ml) of pasta water before draining.
06 - Remove the baking dish from the oven and add baby spinach and lemon zest to the contents.
07 - Add the cooked pasta and reserved pasta water to the baking dish. Stir thoroughly until the melted feta coats the pasta, forming a creamy sauce.
08 - Adjust seasoning as needed, garnish with fresh torn basil leaves, and serve warm.
