Ingredients
Scale
- 1 block (7-8 oz) high-quality Greek Feta cheese
- 2 pints cherry or grape tomatoes
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, smashed or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 16 oz pasta (bowtie, rotini, or holiday shapes work best)
- 2 cups fresh baby spinach
- 1/4 cup fresh basil leaves, torn
- 1/2 cup pomegranate seeds (for a festive garnish)
- Salt and black pepper to taste
- Freshly grated parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13 inch baking dish. Place the block of feta cheese right in the center of the dish. Surround the cheese with the cherry tomatoes. Drizzle the extra virgin olive oil over everything, ensuring the tomatoes are well-coated. Scatter the smashed garlic, dried oregano, and red pepper flakes over the tomatoes. Season with a pinch of salt and pepper, but be careful with the salt as feta is naturally quite salty.
- Place the baking dish in the oven and bake for 30 to 35 minutes. You want the tomatoes to be bursting and the feta to look soft and slightly golden on top. While the cheese and tomatoes bake, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it reaches al dente texture. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set it aside.
- Once the feta and tomatoes are done, remove the dish from the oven. Use a fork or spoon to mash the softened feta and the roasted tomatoes together until they form a creamy, chunky sauce. Add the cooked pasta and the fresh baby spinach to the baking dish. Toss everything together until the spinach wilts from the heat and the pasta is evenly coated. If the sauce is too thick, splash in some of the reserved pasta water. Top with fresh basil, pomegranate seeds for that Christmas “holly” look, and a dusting of parmesan cheese. Serve immediately while hot.
- Cook Time: 45 minutes