Baked Feta and Tomato Pasta
A block of feta roasts among cherry tomatoes before folding into pasta, spinach and lemon for a simple modern bake.
Modern01High heat concentrates tomato and softens feta.
02Pasta water corrects the naturally thick mixture.
03Spinach wilts in residual heat.
Cook it calmly.
- 01
Roast the centre
Place feta among tomatoes and garlic, drizzle with oil and oregano, and roast at 210°C for 30 minutes.
- 02
Cook the penne
Boil until al dente and reserve a large mug of pasta water.
- 03
Break the tomatoes
Mash the roasted garlic and burst tomatoes around the softened feta.
- 04
Loosen and fold
Add penne, spinach, lemon and enough water to make a sauce rather than a paste.
Common mistakes
- Using a tiny tray that steams tomatoes.
- Forgetting pasta water.
- Adding extra salt before tasting feta.
The detail that changes the dish.
The tray will look too thick before pasta water. That is expected; add water, not another half bottle of oil.
High heat concentrates tomato and softens feta.
A block of feta roasts among cherry tomatoes before folding into pasta, spinach and lemon for a simple modern bake.
Pasta water corrects the naturally thick mixture. Spinach wilts in residual heat.
The ingredients that make Baked Feta and Tomato Pasta work
The tray will look too thick before pasta water. That is expected; add water, not another half bottle of oil.
The pasta choice matters here. Penne supports the sauce and the way the ingredients are cut.
At the table
Serve Baked Feta and Tomato Pasta while its texture is at its best. Taste once more at the table before adding cheese, salt or chilli.
Later, if needed
Refrigerate for 3 days. Reheat with water. Freezing is not recommended.
Be realistic
Freeze the sauce separately only when the storage note recommends it.
Frequently asked questions
What is the main mistake with Baked Feta and Tomato Pasta?+
Using a tiny tray that steams tomatoes.
Can I substitute the main ingredient?+
Choose a firm feta block rather than pre-crumbled cheese, which dries out more quickly.
