Pasta baked with tomatoes and feta cheese
4 servings
60 minutes
Pasta baked with tomatoes and feta is an Italian dish that combines simplicity and rich flavor. It has roots in traditional Mediterranean recipes where fresh ingredients play a key role. Juicy tomato sauce made from fresh tomatoes seeps into the pasta, filling it with vibrant aroma, while the delicate feta adds a creamy texture and a hint of saltiness. Basil brings fresh herbal notes, making the dish harmonious and rich. Baking gives the pasta an appetizing crust, creating a delightful contrast between the softness of the filling and the crispy surface. This dish is suitable for both a cozy family dinner and a festive table, as its rich taste and aroma can win the hearts of all Italian cuisine lovers.
1
Boil the pasta in salted water. Choose large pasta, I used large shells.
- Salt: to taste
- Pasta: 300 g
2
While the pasta is boiling, slice the tomatoes, then strain them through a sieve or blend them until they become pureed.
- Tomatoes: 450 g
3
When the pasta is ready, drain it in a colander, let the water drain, and transfer the pasta to a greased dish. Season with olive oil. If you don't have olive oil, you can use regular vegetable oil.
- Pasta: 300 g
- Olive oil: 50 ml
4
Pour the pasta with the prepared tomato mixture, crumble some feta cheese, scatter chopped basil leaves on top randomly, and mix.
- Tomatoes: 450 g
- Brynza cheese: 150 g
- Green basil leaves: to taste
5
Sprinkle the remaining feta on top, drizzle lightly with oil, and bake until golden brown in the oven at 150-180 degrees (depending on your oven). It took me about half an hour.
- Brynza cheese: 150 g
- Olive oil: 50 ml
6
Sprinkle with a little basil when serving. Enjoy your meal
- Green basil leaves: to taste
