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Feta Pasta
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Feta Tomato Pasta (Dump and Bake)

Creamy feta tomato pasta made in one dish with no boiling required. An easy dump and bake dinner perfect for busy nights.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
SERVINGS: 6 people

Ingredients

  • 12 oz short pasta penne, rigatoni, or shells
  • 3 cups cherry or grape tomatoes
  • 2 blocks feta cheese 7–8 oz
  • 3 cloves garlic minced
  • 2 ½ cups chicken bone broth
  • ¼ cup olive oil
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes optional
  • ½ tsp salt
  • ¼ tsp black pepper

Optional

  • 2 cups baby spinach
  • ½ cup grated parmesan
  • Fresh basil

Instructions

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  • Preheat oven to 400°F.
  • Add the uncooked pasta, tomatoes, garlic, broth, olive oil, and seasonings to a 9x13 baking dish. Stir so the pasta is mostly submerged.
  • Place the blocks of feta in the center.
  • Cover tightly with foil and bake for 30 minutes.
  • Remove foil and stir until the feta melts into a creamy sauce.
  • Stir in spinach and parmesan if using. Let sit 5 minutes to thicken.
  • Top with fresh basil and serve.

Notes

  • Make sure pasta is mostly covered in liquid so this feta tomato pasta cooks evenly.
  • Cover tightly with foil (this is key for a true no boil pasta bake).
  • If pasta is still firm, bake another 5–8 minutes.
  • Let it sit 5 minutes so the sauce thickens.
  • For a protein boost, stir in ½ cup cottage cheese after baking.

Nutrition

Serving: 1 | Calories: 359kcal | Carbohydrates: 48g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 399mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1687IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 1mg