Baked Feta Pasta

• Original Recipe Source: The Pioneer Woman

• Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6–8

Description

A rich, ultra-creamy twist on the viral baked feta pasta featuring cherry tomatoes, red onion, cream cheese, roasted red peppers, and tender medium shell pasta.

Ingredients

• 2 pt. cherry tomatoes

• ¼ red onion, sliced

• ¼ cup olive oil

• 1 tsp. kosher salt, plus more for pasta water

• ½ tsp. ground black pepper, plus more for serving

• 1 (8-oz.) block feta cheese

• 1 (8-oz.) block cream cheese

• Pinch red pepper flakes, plus more for serving

• 1 lb. medium shell pasta

• 2 cloves garlic, finely chopped

• 1 (12-oz.) jar roasted red peppers, drained and chopped

• ½ cup loosely packed basil leaves, chopped and divided

Instructions

1. Preheat: Preheat the oven to 400°F.

2. Bake the Base: In a 13-by-9-inch baking dish, combine the tomatoes, red onion, olive oil, salt, and black pepper. Mix well. Place the block of feta in the middle of the tomatoes and turn over once so the top is coated with olive oil. Cut the cream cheese into chunks and scatter over the tomatoes. Sprinkle red pepper flakes over the feta. Bake for about 35 minutes, or until the tomatoes start to burst.

3. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta cooking water.

4. Combine: Remove the feta mixture from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the cheese and tomatoes to make a creamy sauce. Add the cooked pasta and stir well to combine. Add the reserved pasta water to thin the sauce, as needed.

5. Serve: Top the pasta with the remaining basil and an extra sprinkle of black pepper and red pepper flakes.