Baked Feta Pasta with Cherry Tomatoes & Spinach

• 45 min total
• 15 min hands-on
• Serves 4
• 630 kcal
• 22 g protein

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Ingredients

• 4 cups cherry tomatoes, about 2 pints
• 4 cloves garlic, smashed
• ¼ cup olive oil
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 8 oz feta, one block
• 12 oz short pasta
• 4 oz baby spinach
• ½ bunch fresh basil
• salt
• black pepper

Method

1. Heat the oven to 400°F (200°C). In a 9×13-inch baking dish, toss the cherry tomatoes and garlic with the olive oil, oregano, red pepper flakes, ½ tsp salt and a few grinds of pepper. Nestle the feta in the middle and spoon some of the oil over it.
2. Bake 30–35 minutes, until the tomatoes have burst and the feta is soft and golden at the edges.
3. Meanwhile, cook the pasta in well-salted water until al dente. Scoop out 1 cup of the pasta water, then drain.
4. Mash the feta and tomatoes together with a fork right in the dish until creamy. Add the hot pasta and the spinach and toss, adding splashes of pasta water until glossy and saucy. The spinach wilts as you stir. Tear over the basil and serve.

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