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Baked Feta Pasta 2.0: So Creamy
Okay, so you know that baked feta pasta that went absolutely viral? Yeah, that one! It’s delicious, don’t get me wrong, but I felt like it was missing… *something*. A little zing, a little freshness, you know? That’s why I started tinkering, and let me tell you, this Baked Feta Pasta 2.0 is the upgrade you’ve been waiting for! We’re taking that creamy, dreamy feta base and giving it a serious flavor boost with fresh herbs and garlic right at the end. Trust me, it makes all the difference!
Why You’ll Love This Baked Feta Pasta 2.0
Seriously, this updated version is a game-changer! Here’s why you’ll be making it on repeat:
- It’s ridiculously easy – like, minimal effort, maximum reward easy.
- Dinner is ready in under an hour, perfect for those busy weeknights.
- We’re packing in SO much fresh flavor with herbs and garlic.
- It’s a one-pan wonder (mostly!), meaning less cleanup. Yay!
- It’s just plain delicious – that creamy feta, those burst tomatoes… perfection!
Gathering Your Baked Feta Pasta 2.0 Ingredients
Alright, let’s get down to business! To make this amazing Baked Feta Pasta 2.0, you’ll need just a few simple things. First up, grab a pint of beautiful cherry tomatoes – the smaller, the better, I think. Then you need that star of the show, a block of feta cheese, about 7 or 8 ounces. Make sure it’s a good quality block, not the pre-crumbled stuff, okay? We need that creamy heart for our sauce! You’ll also need about 8 ounces of your favorite pasta. Penne or rotini work great because they hold the sauce so well, but honestly, whatever you have in the pantry is fine. Then, we’ll need a couple of tablespoons of good old olive oil, a teaspoon of dried oregano for that classic Mediterranean vibe, and about half a teaspoon of red pepper flakes – you can totally adjust this if you’re not a fan of a little heat!
Don’t forget salt and pepper, of course, just to make everything sing. But the real magic happens at the end! You’ll want two cloves of garlic, minced super fine, and a generous quarter cup each of fresh basil and fresh parsley, all chopped up. Those fresh herbs are what really make this “2.0” version shine!
Ingredient Notes for Baked Feta Pasta 2.0 Success
So, a couple of things about these ingredients that really make a difference. For the feta, please, please, please use a block! The pre-crumbled stuff often has anti-caking agents that can make your sauce a little grainy. We want that smooth, luscious texture. If you can’t find cherry tomatoes, grape tomatoes will totally work in a pinch, just make sure they’re ripe. As for the pasta, I’m a big fan of shapes with little nooks and crannies, like fusilli or penne, because they grab onto that creamy feta sauce. But if you’ve got spaghetti or linguine, go for it! Just make sure you chop it up a bit before serving so it’s easier to eat.
Step-by-Step Guide to Baked Feta Pasta 2.0
Alright, let’s get this party started! First things first, get your oven preheated to 400°F (200°C). While that’s heating up, grab your baking dish – any oven-safe dish will do, a 9×13 inch is perfect. Pop that block of feta right in the center and then scatter those gorgeous cherry tomatoes all around it. Drizzle everything generously with your olive oil. Now, sprinkle on that dried oregano, the red pepper flakes (remember, adjust these to your spice liking!), and a good pinch of salt and pepper. Don’t be shy with the pepper flakes if you like a little kick!
Slide that dish into the oven and let it bake for about 25 to 30 minutes. You want to see those tomatoes burst open like little flavor bombs and the feta get all soft and melty. While all that deliciousness is happening in the oven, get your pasta cooking according to the package directions. Cook it until it’s just shy of al dente, because it’ll finish cooking in the sauce. Once the tomatoes look like they’ve exploded and the feta is gooey, carefully take the dish out of the oven. Now for the fun part: grab a fork and mash those burst tomatoes and the softened feta together right in the dish. It’ll magically turn into the creamiest, dreamiest sauce! Add your cooked pasta right into that saucy feta goodness. Toss in the minced garlic, the fresh basil, and the fresh parsley. Give it all a really good toss to make sure every single piece of pasta is coated in that amazing sauce. Serve it up right away while it’s hot and bubbly – you won’t regret it!
Tips for Perfect Baked Feta Pasta 2.0 Every Time
Want to guarantee this dish is a hit every single time? Here are my go-to tricks! Make sure you mash those tomatoes and feta really well until it’s super creamy; that’s where all the magic sauce comes from. Don’t overcook your pasta; aim for just a minute or two less than the package says, as it will continue to cook a bit in the hot feta mixture. And definitely don’t skip adding that fresh garlic and herbs at the end – that’s the secret to making this the “2.0” version. It just brightens everything up and gives it that fresh, zesty kick!
Frequently Asked Questions About Baked Feta Pasta 2.0
Got questions about whipping up this fantastic Baked Feta Pasta 2.0? I’ve got answers! People often ask if they can swap out the cherry tomatoes, and yes, you totally can! Grape tomatoes work great, or even some chopped-up regular tomatoes if that’s all you have. Just make sure they’re ripe!
What about the spice level? If you’re sensitive to heat, just cut back on the red pepper flakes or leave them out altogether. If you love it spicy, add a little more! And can you add other veggies? Absolutely! Spinach wilted in at the end or some chopped zucchini baked with the tomatoes are delicious additions. It’s such a flexible recipe!
Serving and Storing Your Baked Feta Pasta 2.0
This Baked Feta Pasta 2.0 is best served immediately while it’s hot, bubbly, and that feta sauce is perfectly creamy. I love to just pile it high into bowls and maybe add an extra sprinkle of fresh parsley or basil on top if I’m feeling fancy. It’s a complete meal on its own, but a simple side salad or some crusty bread for soaking up any extra sauce is never a bad idea!
If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep nicely in the fridge for about 3 days. To reheat, I usually give it a quick zap in the microwave, stirring halfway through. Sometimes, I’ll add a tiny splash of water or olive oil if it looks a little dry, just to bring back that creamy sauce consistency. Easy peasy!
Estimated Nutritional Information for Baked Feta Pasta 2.0
Just a friendly reminder that the nutritional info for this amazing Baked Feta Pasta 2.0 is an estimate, okay? It can totally change depending on the brands you use and exactly how much of everything you put in. So, treat these numbers as a guideline!
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Baked Feta Pasta 2.0: So Creamy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy baked feta pasta dish, updated with fresh flavors.
Ingredients
Scale
- 1 pint cherry tomatoes
- 1 block (7-8 oz) feta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 8 oz pasta
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Place cherry tomatoes and feta cheese in a baking dish.
- Drizzle with olive oil. Sprinkle with oregano, red pepper flakes, salt, and pepper.
- Bake for 25-30 minutes, until tomatoes burst and feta is soft.
- Meanwhile, cook pasta according to package directions.
- Mash the tomatoes and feta with a fork to create a sauce.
- Add the cooked pasta to the baking dish. Stir in minced garlic, fresh basil, and fresh parsley.
- Toss to combine. Serve immediately.
Notes
- You can add other vegetables like spinach or zucchini.
- Adjust red pepper flakes for desired spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: baked feta pasta, easy pasta, vegetarian pasta, one-dish pasta, Mediterranean pasta
