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NEW Oven Baked Feta & Cherry Tomato Pasta
Simple to make and packed with flavour, this easy to make baked pasta sauce will take the stress out of dinner time. The cherry tomato and feta sauce is baked in the oven till the tomatoes are sweet and the feta has caramelised, then mashed together with roast garlic, thyme and oregano. Just stir in some organic penne pasta and vibrant baby leaf spinach and you're ready to eat. Perfect for family dinners and midweek meal prep.
Ingredients
- 2 shallots
- 750g cherry vine tomatoes
- A handful of thyme
- 200g feta
- 1 tsp dried oregano
- 3 garlic cloves
- 400g penne pasta
- 200g baby leaf spinach
- 1 lemon
Prep: 10 mins | Cook: 30 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the shallots. Slice the shallots into quarters. Remove the cherry tomatoes from their vines. Add the shallots and tomatoes to a large roasting tin. Remove the thyme leaves from their woody stalks and scatter over the tomatoes. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Toss well to mix.
2. Nestle the whole block of feta in the middle of the tomatoes. Scatter over the dried oregano. Drizzle the feta with 1 tbsp olive oil. Crack over a little black pepper. Wrap the garlic cloves in a twist of foil and pop in a corner of the tin. Slide the tin into the oven and bake for 30 mins till the tomatoes are bursting and the feta is golden on top.
3. Meanwhile, fill a large pan with water and add a generous pinch of salt. Set on a high heat and bring to the boil.
4. When the feta has baked for 25 mins, check the pan of water and, if it’s boiling, add the penne pasta. Simmer for 8-10 mins till it’s cooked but still has a little bite. Drain and set to one side.
5. After 30 mins, take the feta and tomatoes out of the oven. Use a fork or a masher to gently crush the feta and tomatoes and muddle them together. Be careful – the tomato juices will be very hot and will squirt everywhere if you squash the tomatoes too quickly.
6. Unwrap the garlic and squeeze the cloves out of the skins. Mash into the tomatoes. Return the tin to the oven and bake for a further 5 mins till the feta and tomatoes have browned and caramelised a little.
7. Take the dish out of the oven. Stir through the baby leaf spinach till wilted. Tip in drained the pasta. Finely grate in the zest of the lemon and toss again. Taste and adjust the seasoning.
8. Divide the pasta between 4 bowls. Drizzle over a little extra olive oil and cracked pepper and serve.
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