DinnerCountBaked Feta Pasta
A block of feta and a dish of cherry tomatoes go into the oven with olive oil, oregano, and whole garlic cloves. Half an hour later, the tomatoes have burst and the feta has softened. You mash it all together into a creamy sauce right in the dish and toss in the penne and fresh basil. It has no meat, and the oven does most of the work.
Ingredients (serves 4)
- Cherry tomatoes4 cups
- Olive oil⅓ cup
- Dried oregano1 tsp
- Salt½ tsp
- Black pepper½ tsp
- Feta cheese8 oz
- Garlic clove3 cloves
- Penne pasta12 oz
- Fresh basil¼ cup
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need 6 oz penne pasta, 4 oz feta cheese, and 2 cups cherry tomatoes.
For 4 people, you’ll need 12 oz penne pasta, 8 oz feta cheese, and 4 cups cherry tomatoes.
For 6 people, you’ll need 18 oz penne pasta, 12 oz feta cheese, and 6 cups cherry tomatoes.
For 8 people, you’ll need 24 oz penne pasta, 16 oz feta cheese, and 8 cups cherry tomatoes.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Cherry tomatoes | 2 cups | 4 cups | 6 cups | 8 cups |
| Olive oil | 2½ tbsp | ⅓ cup | ½ cup | ⅔ cup |
| Dried oregano | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| Salt | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
| Black pepper | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
| Feta cheese | 4 oz | 8 oz | 12 oz | 16 oz |
| Garlic clove | 2 cloves | 3 cloves | 5 cloves | 6 cloves |
| Penne pasta | 6 oz | 12 oz | 18 oz | 24 oz |
| Fresh basil | 2 tbsp | ¼ cup | 6 tbsp | ½ cup |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. This is less than the recipe assumes, and in the 9×13 baking dish it would spread thin and dry out. Use an 8×8 dish (about the same depth) and start checking 5 to 10 minutes early.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 9×13 baking dish. At about 1.5× the recipe: use a 9×13 baking dish and an 8×8 dish. The depth is the same, so keep the time in the recipe and check the middle of each.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 9×13 baking dish. At about 2× the recipe: use two 9×13s (a disposable foil 9×13 works for the second). The depth is the same, so keep the time in the recipe and check the middle of each.
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Steps
- Heat the oven to 400°F. Put the cherry tomatoes in a 9×13 baking dish and toss them with the olive oil, the dried oregano, the salt, and the black pepper. Set the block of feta cheese in the middle. Peel the garlic cloves and tuck them in whole among the tomatoes.
- Bake for 30 to 35 minutes. The dish is done when the tomatoes have burst and wrinkled and the feta has softened and browned on top.
- While it bakes, cook the penne in a large pot of salted boiling water for the time on the package. The penne is done when it is tender. Save a ladle or two of the pasta water, then drain the penne.
- Mash the feta, the garlic, and the tomatoes together in the dish with a fork until they turn into a rough, creamy sauce with no tomato left whole. For young children, check their portion and cut up any tomato that is still whole. Add the pasta and toss, adding splashes of the pasta water to loosen the sauce. Tear the fresh basil over the top, and serve.
Good to Know
- Contains Milk, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
