Baked Feta Pasta

Ingredients for 2 servings:

• 200g pasta
• 200 g cherry tomatoes
• 1 pack of feta cheese, alternatively vegan feta substitute
• 1 garlic clove(s)
• ½ chili pepper(s), optional
• 2 tbsp olive oil
• 500 ml vegetable stock, hot, or water
• 1 tbsp Italian herbs, dried
• salt and pepper
• fresh basil, if desired, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat oven to 200 degrees Celsius (fan/convection oven). Place the pasta (uncooked!) in a baking dish. Place the feta in one piece on top of the pasta. Add the tomatoes, whole or halved. Sprinkle with herbs, crushed or finely chopped garlic, finely chopped chili pepper, and olive oil. Season with salt and pepper. Now add hot vegetable stock or water until the pasta is fully covered. For my spiral pasta, I used about 500 ml of liquid. The amount of liquid depends somewhat on the type of pasta. The pasta should be well covered, i.e., about 1 cm under water. Place the baking dish on a rack in the lower third of the oven and bake for about 30-35 minutes. When the feta has browned and the water/stock has almost been absorbed by the pasta, it’s ready. A little liquid is fine to remain visible at the end of the cooking time. This makes the sauce extra creamy when mixed together! Remove the baking dish from the oven and mix everything well. Garnish with fresh basil when serving. Tip: Roasted pine nuts would also be a great addition.