Feta Cheese Pasta Bake

I test hundreds and hundreds of recipes, and every so often I come across a recipe that makes me stop and say, “Wow, wow, wow!” This is one of them. This recipe has become a staple in my house. The best part? It’s so, so easy.

Yield: 4–6 servings

Ingredients:

1 pint cherry tomatoes, halved

5 cloves garlic, sliced

3 tablespoons oil

1 teaspoon coarse sea salt

1 8-oz. block feta cheese

8 oz. (½ box) pasta, cooked according to package instructions

1 cup pasta liquid

Directions:

Preheat oven to 350°F.

In an oven-to-table dish or 9”x13” pan, place the oil, tomatoes, garlic, and salt. Bake for 20 minutes.

Remove from oven and place the feta cheese block in the middle of the pan. Return to oven for an additional 20 minutes.

Mash everything with a fork and toss with the pasta. Add the pasta liquid if it seems dry.

Note: I used whole wheat rotini pasta, but any shape, size, or flavor works.

Tip: This recipe can easily be doubled.