Greek Baked Feta Pasta
A handful of easy to find ingredients and the easiest recipe ever will make you a fan of my Greek take of this baked feta pasta.
Servings: 4
Ingredients
- 4 cups loosely packed baby spinach
- 2 cups cherry tomatoes
- 4 cloves of garlic peeled
- 3 tablespoon olive oil divided
- 4-5 sprigs of thyme
- ½ cup sliced kalamata olives
- 1 8 oz block Feta cheese
- 8 oz dry pasta
Instructions
- Preheat the oven to 400°F. Set a big pot of salted water to boil.
- In an oven-safe dish (about the size of 13x9-inch baking dish), add the spinach and garlic cloves.Stir in the cherry tomatoes, 2 tablespoons olive oil, salt and ½ teaspoon black pepper. Add thyme sprigs.
- Push the tomatoes to the sides of the dish and then place the block of feta cheese in the center. Drizzle the remaining 1 tablespoon olive oil on top of the feta and crack some fresh black pepper on it.
- Place the dish in the oven and bake until the cheese has softened and the tomatoes are roasted, about 25 minutes.
- Add your to the pot of salted boiling water and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
- Take the dish out of the oven. Strip the thyme leaves off of the sprigs using a fork, Using the same fork, mash and mix everything together to make a “sauce”. Add the drained pasta to the sauce, mix and enjoy!