dinner · american
Baked Feta Rigatoni with Blistered Tomatoes, Baby Spinach & Fresh Basil
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Instructions
1
Preheat oven to 400°F (205°C) and bring a large pot of salted water to a boil on the stove.
2
Place the whole block of feta in the center of an oven-safe baking dish, surrounding with whole cherry tomatoes.
3
Scatter minced garlic over tomatoes, drizzling everything generously with olive oil, crushed red pepper, half the salt, and black pepper.
4
Bake uncovered for 23 minutes until tomatoes burst, release their sweet juices, and the feta turns softened and golden.
5
While feta bakes, drop rigatoni into the boiling water, cooking 11 minutes until al dente, reserving half a cup of water.
6
Remove baking dish from the oven, immediately using a fork to mash the soft feta and burst tomatoes into a sauce.
7
Stir fresh baby spinach directly into the hot tomato-feta sauce until gently wilted, then fold in drained rigatoni and pasta water.
8
Toss with torn fresh basil and grated parmesan cheese until creamy, dividing across warm shallow pasta bowls to serve.
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