Every Virginian knows July is the perfect time to make the most of vine-ripened tomatoes. It’s when they’re bursting with that sweet, sun-ripened flavor. And we at Good Foods find that a simple tomato pasta bake is a great way to transforms this seasonal favorite into a delicious meal that’s just as welcome for a casual family dinner as it is for sharing with friends. Try pairing our vegetarian Tomato and Feta Pasta Bake with a crisp green salad or grilled seasonal vegetables, and you’ve got a satisfying meal that lets the fresh flavors of the season shine.
Tomato and Feta Pasta Bake
Ingredients
- 2 Dry Pints of Cherry Tomatoes
- 1 Yellow Onion (Diced)
- 1 Shallot (Diced) Optional
- 3 Cloves of Garlic (Diced)
- 1/2 Cup of Olive Oil
- 1 8oz. Block of Feta
- 2 Handfuls of Baby Spinach
- 1/2 Cup of Fresh Basil (Rough Chopped) (Use 2tbsp if using dried)
- 1lbs of Pasta, we recommend Penne or Cavatappi
- Spices to Taste. We use: 1tbsp of Italian Seasoning, 2tsps of Salt, 2tsps of Black Pepper, 1tsp of Smoked Paprika.
Directions
- Preheat the oven to 400F.
- In one oven safe 9x13in pan, combine your tomatoes, onions, shallots, garlic, and olive oil.
- Drain the liquid from the 8oz block of Feta. Add the whole block and the spice to the oil and tomato mixture.
- Cook in oven for 45 minutes. The feta block should start to brown.
- While your sauce is baking, put pasta on to boil. Turning your stove on 20 minutes into the baking time usual times well.
- Pull tomato and feta sauce from oven. Mix together until a creamy sauce is formed. Make sure to burst all cherry tomatoes.
- Add basil and spinach to sauce. Mix and set for 1 minute to allow it to wilt.
- Dump drained pasta directly into the 9x13in pan of sauce. Mix well and serve.