Baked Feta Spaghetti
A simple recipe for baked feta spaghetti that makes pasta night one for the books.
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Ingredients
- ⅓ cup olive oil
- 2 cups cherry tomatoes
- 2 cloves garlic, finely chopped
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 8-ounce block feta cheese, drained
- 12 ounces spaghetti
- ¼ cup fresh basil, chopped optional
Instructions
Prep:
- Preheat the oven to 375F.
- In a large mixing bowl, combine olive oil, cherry tomatoes, Italian seasoning, garlic, salt, and pepper. Toss well to coat and transfer to a 9x13-inch baking dish.
Cook:
- Place the block of feta cheese in the center of the baking dish and bake for about 30 minutes, until the tomatoes have burst open, and the feta has softened.
- Meanwhile, cook the pasta according to the package directions, al dente. Once cooked, reserve ½ cup of pasta water, and drain.
Combine:
- Remove the baking dish from the oven and add the cooked pasta over the tomatoes and feta. Slowly toss to combine while adding some of the reserved pasta water to create a sauce.
- Top with fresh basil, if using, and serve immediately.
Nutrition
Serving: 1 serving | Calories: 410kcal | Carbohydrates: 48g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 444mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg
