Ingredients

• 8 to 10 ounces uncooked pasta (eg. rigatoni)

• 6 to 8 ounces block feta cheese

• 2 pints cherry or grape tomatoes

• ½ cup olive oil

• ½ tsp dried oregano

• ½ tsp dried basil

• ½ tsp dried parsley

• 4 smashed garlic cloves

• Red pepper flakes, to taste

• 1 small zucchini, cut into 1 inch spears

Steps

1. Add the tomatoes, cut up zucchini, and smashed garlic cloves to a 8 inch by 8 inch or 9 inch by 9 inch baking dish

2. Season with dried oregano, basil, and parsley

3. Pour in ½ cup of olive oil and toss with a spoon to thoroughly combine

4. Make a gap in the center of the dish and place the block of feta cheese in the middle

5. Drizzle a small drop more of olive oil on top of the feta cheese

6. Season the entire baking dish with some red pepper flakes to taste

7. Bake the feta cheese with the tomatoes and zucchini in the oven at 400 degrees Fahrenheit for 40 minutes

8. In the meantime, prepare some pasta by bringing a large pot of water to a boil and cooking the pasta according to the packaging directions until al dente

9. Remove the feta cheese bake from the oven and stir the baked feta cheese with the tomatoes and olive oil until everything is combined and smooth

10. Add the cooked, drained pasta to the baking dish and toss to combine until all the pasta is coated in the creamy sauce

11. Serve and enjoy!

Click here for printer friendly version