Creamy Tomato Feta Pasta Bake
Creamy roasted tomato and feta pasta bake
A rich and creamy pasta dish featuring sweet roasted onions and garlic with tangy feta cheese in a velvety tomato sauce.
Equipment
Ingredients
Vegetables
red onions (sliced)
2 piece
garlic (whole)
6 clove
cherry tomatoes (halved)
8 piece
tomato on vine (diced)
1 piece
Dairy & Cheese
feta cheese (block)
200 g
cream (liquid)
200 ml
Sauces & Condiments
tomato paste (concentrated)
3 tbsp
Oils & Fats
olive oil (liquid)
4.5 tbsp
Spices & Seasonings
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
paprika powder (ground)
1 tsp
garlic powder (powder)
1 tsp
herbs de Provence (dried)
1 tsp
Pasta & Grains
pasta (dry)
275 g
Instructions
Preheat oven
Preheat the oven to 190°C top and bottom heat.
Prepare vegetables
Slice the red onions into strips and peel the garlic cloves. Cut the cherry tomatoes in half and dice the large vine tomato.
Initial roast with foil
Mix onions and garlic with oil and place in a small baking dish. Cover with aluminum foil and roast for 20 minutes until softened.
Finish roasting uncovered
Remove the foil and continue roasting for another 15 minutes until the onions are golden brown and slightly sweet.
Add tomatoes and feta
Add cherry tomatoes, vine tomato, feta cheese block, and tomato paste to the baking dish. Mix gently and add all spices.
Second bake
Bake for another 15 minutes to meld the flavors and soften the feta.
Create the creamy sauce
Remove from oven. Squeeze the softened garlic from its skins and mash everything together with a fork. Stir in the cream until well combined.
Cook the pasta
While the sauce is baking, cook the pasta according to package instructions until al dente.
Combine and serve
Fold the cooked pasta into the creamy sauce. If the sauce is too thick, add 2-3 tablespoons of pasta water to loosen it.
Original recipe
Storage
Store covered in refrigerator. Add a splash of water or cream when reheating to restore creaminess.
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