Baked Feta Shell Pasta with Blistered Tomatoes Tips, FAQ & printable recipe

Tips for success

To get the creamiest sauce, make sure the pasta is very hot when you add it to the feta mixture. The heat from the pasta helps melt the feta quickly and evenly.

If the feta doesn't melt completely, you can return the dish to the oven for a couple of minutes, or stir in a splash of pasta water. Also, don't be shy with the black pepper — it cuts through the richness of the cheese and adds a nice contrast.

For the best presentation, use a large, shallow serving bowl and spoon the pasta into individual bowls, making sure to get some of the sauce from the bottom of the dish. Garnish with extra basil leaves and a drizzle of olive oil if you like. The dish is beautiful as is, but a few whole basil leaves on top make it look even more appetizing. Serve immediately, as the sauce will thicken as it cools.

Variations

• Spicy Sausage: Brown 8 oz of Italian sausage in a skillet, then add it to the baking dish along with the pasta. The spicy sausage adds a savory depth that pairs beautifully with the creamy feta and sweet tomatoes.
• Herb Garden: In addition to basil, add a handful of chopped fresh parsley, chives, or dill along with the pasta. The bright herbs add freshness and color to the dish.
• Veggie Boost: Add sliced zucchini, bell peppers, or mushrooms to the baking dish with the tomatoes. They'll roast alongside the feta and add extra texture and flavor to the sauce.
• Lemon Twist: Stir in the zest and juice of half a lemon along with the pasta. The bright citrus cuts through the richness of the cheese and adds a refreshing note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken, so add a splash of water or milk when reheating.

Freezer

Freeze the baked feta and tomato mixture (without the pasta) for up to 3 months.

Reheat

Reheat in a saucepan over medium-low heat with a splash of water or milk, stirring until hot. Or microwave individual portions, covered, for 1-2 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, but that's normal. To reheat, place the pasta in a saucepan over medium-low heat with a splash of water or milk, stirring until heated through.

You can also reheat individual portions in the microwave, covering the bowl with a damp paper towel to keep the pasta moist. The flavors will meld even more overnight, making it just as delicious the next day.

You can assemble the baking dish up to 24 hours in advance. Place the feta in the center of the dish, arrange the tomatoes and garlic around it, drizzle with olive oil, and sprinkle with seasonings. Cover and refrigerate.

When ready to bake, let the dish sit at room temperature for 30 minutes, then bake as directed, adding about 5 minutes to the baking time if starting from cold. The pasta is best cooked fresh, but you can also cook it ahead and toss with a little olive oil, then reheat in the sauce.

Serving ideas

Serve this pasta as a main course with a crisp green salad and some crusty bread to soak up any extra sauce. It's also wonderful as a side dish alongside grilled chicken or fish.

For a vegetarian meal, it's satisfying on its own, thanks to the protein-rich feta. The dish is best enjoyed right away, while the sauce is hot and creamy, but it's also delicious at room temperature, making it a great option for picnics or potlucks.

To make it a heartier meal, you can add cooked chicken, shrimp, or Italian sausage to the pasta before tossing. The creamy tomato-feta sauce pairs well with many proteins. For a lighter version, use whole-wheat or gluten-free pasta. You can also add a handful of spinach or arugula along with the basil for extra greens. The recipe is versatile, so feel free to adapt it to what you have on hand.

Frequently asked questions

Recipe card

Baked Feta Shell Pasta with Blistered Tomatoes

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 8 oz block of Greek feta cheese
• 2 cups cherry tomatoes
• 4 cloves garlic, sliced
• 1/4 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 tsp dried oregano
• 12 oz conchiglie shell pasta
• 1 cup fresh basil leaves
• Grated parmesan cheese, for serving
• Freshly cracked black pepper, for serving

Instructions

1. Heat the oven to 400°F (200°C). Place the block of feta in the center of a baking dish. Arrange the cherry tomatoes around it, tucking the sliced garlic cloves among the tomatoes. Drizzle everything with olive oil, then sprinkle with red pepper flakes, kosher salt, and dried oregano. Bake for 30 minutes, until the tomatoes blister and the feta is soft and lightly golden around the edges.
2. While the feta bakes, bring a large pot of salted water to a boil. Add the conchiglie and cook according to package instructions until al dente, usually about 11 minutes. Reserve about 1 cup of pasta water, then drain the pasta in a colander. Do not rinse the pasta; the starch helps the sauce cling.
3. Carefully remove the baking dish from the oven. Add the hot drained pasta and the fresh basil leaves directly to the dish. Using a wooden spoon or tongs, toss everything together, breaking the feta into large chunks and stirring until the cheese melts into a creamy sauce that coats each shell. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a silky consistency.
4. Spoon the pasta into warm bowls. Shower each serving with grated parmesan cheese and a generous crack of black pepper. Serve immediately, while the sauce is still hot and creamy. The shells should be filled with the tomato-feta sauce, and the basil should be bright green.

Contains: milk, gluten

Estimated nutrition per serving

Calories

580

Protein

18 g

Carbohydrates

62 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.