Baked Feta Pasta

Baked Feta Pasta

This creamy, savory dish became a viral sensation for a reason—it’s foolproof and bursting with flavor. Perfect for a cozy weeknight dinner or as a crowd-pleaser for holiday gatherings, this dish pairs beautifully with today's advent wine. Gather your ingredients, pour a glass, and enjoy a moment of festive comfort!

Yields: 3–4 servings

Ingredients

  • 2 pt. cherry or grape tomatoes
  • 1 shallot, quartered
  • 3 cloves garlic, smashed
  • 1/2 c. extra-virgin olive oil, divided
  • Kosher salt
  • Pinch of crushed red pepper flakes
  • 1 (8-oz.) block feta
  • 3 sprigs fresh thyme
  • 10 oz. your favorite pasta
  • Zest of 1 lemon (optional)
  • Fresh basil leaves, for serving

Directions

  1. Preheat: the oven to 400°F. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon of olive oil. Season with kosher salt and crushed red pepper flakes, then toss to combine.
  2. Prepare: Place the block of feta in the center of the tomato mixture. Drizzle the reserved tablespoon of olive oil over the feta, and scatter thyme sprigs over the tomatoes.
  3. Bake: for 40–45 minutes, or until the tomatoes burst and the feta is golden on top.
  4. Cook Pasta: While the feta and tomatoes bake, cook the pasta in a large pot of boiling salted water until al dente, according to package directions. Reserve 1/2 cup of pasta water before draining.
  5. Combine: Remove the skillet from the oven. To the skillet, add the cooked pasta, reserved pasta water, and lemon zest (if using). Stir until combined and creamy.
  6. Garnish: with fresh basil leaves and serve immediately with a glass of Day 19 Advent Wine!

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