Baked Feta Pasta with Cherry Tomatoes by @feelgoodfoodie

30 min

4 servings

🍝

230 g

Cavatappi

🫒

120 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.6 g

Black pepper

🍅

570 g

Cherry tomatoes

🧄

6 g

Garlic

🌿

6 g

Fresh basil

🥖

30 g

Panko breadcrumbs

🧀

230 g

Feta cheese

  1. Boil
    • salt

    Bring a large pot of salted water to a boil on the stovetop.

  2. Cook
    • cavatappi pasta

    Cook 8 oz cavatappi pasta in the boiling water until al dente, following the package timing.

  3. Drain
    • cavatappi pasta

    Drain the cooked cavatappi in a colander and rinse briefly with water.

  4. Preheat
    • cavatappi pasta

    Set the drained pasta aside and preheat the oven to 400°F (205°C).

  5. Line

    Line a large baking sheet with parchment paper.

  6. Mince
    • garlic
    • fresh basil

    Mince 2 garlic cloves and chop enough fresh basil to measure 1/4 cup.

  7. Add
    • cavatappi pasta
    • cherry tomatoes

    Add the cooked cavatappi and 2 pints cherry tomatoes to the lined baking sheet.

  8. Drizzle
    • extra virgin olive oil
    • salt

    Drizzle the pasta mixture with 1/2 cup olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper.

  9. Add
    • garlic
    • fresh basil
    • Extra virgin olive oil

    Add the minced garlic and fresh basil, then toss everything lightly to combine.

  10. Sprinkle
    • panko breadcrumbs
    • feta cheese

    Sprinkle 1/2 cup panko breadcrumbs and 8 oz crumbled feta cheese evenly over the pasta mixture.

  11. Bake
    • panko breadcrumbs
    • feta cheese
    • cherry tomatoes

    Bake for 15 minutes, until the feta is melted and the edges are crisp and golden.

  12. Serve
    • cavatappi pasta
    • feta cheese
    • cherry tomatoes

    Rest the baked pasta for 2 minutes, then serve warm directly from the baking sheet.

Baked Feta Pasta with Cherry Tomatoes by @feelgoodfoodie

30 min

4 servings

🍝

230 g

Cavatappi

🫒

120 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.6 g

Black pepper

🍅

570 g

Cherry tomatoes

🧄

6 g

Garlic

🌿

6 g

Fresh basil

🥖

30 g

Panko breadcrumbs

🧀

230 g

Feta cheese

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil on the stovetop.

    🧂salt
    🍲large pot

  2. Step 2/12

    Cook 8 oz cavatappi pasta in the boiling water until al dente, following the package timing.

    🍝cavatappi pasta
    🍲large pot

  3. Step 3/12

    Drain the cooked cavatappi in a colander and rinse briefly with water.

    🍝cavatappi pasta
    🧺colander

  4. Step 4/12

    Set the drained pasta aside and preheat the oven to 400°F (205°C).

    🍝cavatappi pasta

  5. Step 5/12

    Line a large baking sheet with parchment paper.

    🍳large baking sheet
    📜parchment paper

  6. Step 6/12

    Mince 2 garlic cloves and chop enough fresh basil to measure 1/4 cup.

    🧄garlic
    🌿fresh basil
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  7. Step 7/12

    Add the cooked cavatappi and 2 pints cherry tomatoes to the lined baking sheet.

    🍝cavatappi pasta
    🍅cherry tomatoes
    🍳large baking sheet

  8. Step 8/12

    Drizzle the pasta mixture with 1/2 cup olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper.

    🫒extra virgin olive oil
    🧂salt
    ⚫black pepper
    🍳large baking sheet
    🥄measuring cups
    🥄measuring spoons

  9. Step 9/12

    Add the minced garlic and fresh basil, then toss everything lightly to combine.

    🧄garlic
    🌿fresh basil
    🍳large baking sheet
    🥄wooden spoon

  10. Step 10/12

    Sprinkle 1/2 cup panko breadcrumbs and 8 oz crumbled feta cheese evenly over the pasta mixture.

    🥖panko breadcrumbs
    🧀feta cheese
    🍳large baking sheet
    🥄measuring cups

  11. Step 11/12

    Bake for 15 minutes, until the feta is melted and the edges are crisp and golden.

    🥖panko breadcrumbs
    🧀feta cheese
    🍅cherry tomatoes
    🍳large baking sheet

  12. Step 12/12

    Rest the baked pasta for 2 minutes, then serve warm directly from the baking sheet.

    🍝cavatappi pasta
    🧀feta cheese
    🍅cherry tomatoes
    🍳large baking sheet

Composition

Ingredients

Types

Oils, Plant-based, Seasonings, Spices, Vegetables, Fruit, Aromatics, Herbs, Breadcrumbs, Grains, Dairy, Cheese

Ingredients

Cavatappi, Extra virgin olive oil, Salt, Black pepper, Cherry tomatoes, Garlic, Fresh basil, Panko breadcrumbs, Feta cheese

Notes

Garlic (minced), Feta cheese (crumbled)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

655 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 65g, Fat: 35g, Fiber: 5g, Sugars: 8g, Saturated fat: 12g

Nutritional Information

Minerals

Calcium: 370mg, Iron: 3.2mg, Potassium: 510mg, Sodium: 850mg

Vitamins

Vitamin A: 120µg, Vitamin C: 28mg, Vitamin K: 35µg, Folate: 75µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

large pot, colander, large baking sheet, parchment paper, measuring cups, measuring spoons, chef's knife, cutting board, wooden spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Meal, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mediterranean, Greek, Italian, American

Geographic

United States, North America

Various

Aspect

Texture

Al dente, Creamy, Crispy, Juicy, Tender

Flavors

Salty, Tangy, Savory, Garlicky, Herbaceous, Tomato-forward, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Breadcrumb topping may lose crispness)