Baked Feta Pasta with Greek Yogurt and Herbs
This baked feta pasta with greek yogurt and herbs tastes even better than the original, is just as easy to make, and it’s higher in protein. We love a quick and easy dinner recipe, especially one like this that you could almost do with your eyes closed. Definitely a winner.
- 7 oz Feta (block, in water, drained)
- 32 oz Tomatoes (cherry or grape)
- 2 tbsp Olive oil
- 1 cup Greek Yogurt (full fat)
- 3 cloves Garlic (minved)
- 1/2 cup Parmesan (freshly grated)
- 1/4 cup Basil (fresh, chopped)
- 1/4 cup Parsley (fresh, chopped)
- 1/8 cup Mint (fresh, chopped)
- 1/8 cup Oregano (fresh, chopped)
- Salt and pepper (to taste)
- Pasta water (as needed)
- 1 lb Pasta (of choice)
- Preheat your oven to 400 F, then add your cherry tomatoes to a large, oven-safe baking dish, drizzle with olive oil, season with salt and pepper, and toss. Then add your block of feta to the center of the baking dish, drizzle with more olive oil and crack some pepper overtop, and bake for 35 minutes.
- While your feta and tomatoes are cooking, get your pasta water boiling and your pasta started. When the feta and tomatoes have about 5 minutes left to cook, start boiling your pasta. Once it’s reached al dente, remove 1-2 cups of salty, starchy pasta water (it should taste like the ocean — taste it!) and strain.
- When your feta and tomatoes are out of the oven, mix them together, then add your greek yogurt, minced garlic, freshly grated parm, your chopped herbs and pasta and mix to combine, adding starchy pasta water as needed to loosen up the sauce. That’s it! Serve and enjoy!
Main CourseAmerican, greekbaked feta, basil, bow tie pasta, chili garlic, extra virgin olive oil, feta, Greek yogurt, mint, oregano, parmesan, parsley, tomato