Creamy Baked Tomato and Feta Shell Pasta Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C). Bring a large pot of salted water to a boil for the pasta. Have all ingredients measured and ready: the feta block, cherry tomatoes, sliced garlic, olive oil, chili flakes, oregano, and salt.

Prepare a 9x13-inch baking dish and a colander for draining the pasta. Keep the fresh basil and parmesan nearby for the final toss.

Instructions

Roast the Feta and Tomatoes

1. 1Roast the Feta and Tomatoes
   Heat the oven to 400°F (200°C). Place the block of feta in the center of a 9x13-inch baking dish. Arrange the cherry tomatoes around it. Scatter the sliced garlic, chili flakes, oregano, and salt over the tomatoes and feta. Drizzle everything with the olive oil.
   Look for The tomatoes and feta should be coated with oil and seasonings. The feta block stays whole in the center.
   Tip Use a baking dish large enough so the tomatoes are in a single layer for even roasting.
2. 2Bake Until Blistered
   Transfer the baking dish to the oven and bake for 30 minutes, until the tomatoes are blistered and the feta is soft and golden at the edges. The feta should be creamy and spreadable when pressed with a fork.
   Look for The tomatoes have burst and released their juices, and the feta is soft and lightly browned on top.
   Tip Check at 25 minutes; ovens vary. The feta should be soft but not completely melted.

After 30 minutes in the oven, the tomatoes should be blistered and starting to burst, releasing their juices. The feta should be soft and slightly golden on the edges, but not melted completely.

The kitchen will smell of roasted garlic and oregano. The baking dish will be bubbling with juices. Check that the tomatoes are soft and the feta is spreadable before moving on.

Make the Creamy Sauce

3. 3Mash Into Sauce
   Remove the baking dish from the oven. Using a fork, mash the roasted feta and burst tomatoes together in the dish, stirring until a creamy, velvety pink sauce forms. The mixture should be smooth with small tomato pieces remaining.
   Look for The sauce is creamy and pink, with no large chunks of feta or tomato left.
   Tip Mash thoroughly to ensure a smooth sauce; a few tomato skins are fine.
4. 4Cook the Pasta
   While the tomatoes and feta roast, bring a large pot of salted water to a boil. Add the conchiglie shell pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
   Look for The pasta is tender but still firm to the bite.
   Tip Reserve pasta water before draining; it can help loosen the sauce if needed.

After mashing the feta and tomatoes, the mixture should be a smooth, velvety pink sauce. There should be no large chunks of feta, and the tomatoes should be broken down.

The sauce should be thick but pourable. The color should be a uniform pink. Taste a small spoonful to check the seasoning; add salt if needed. The sauce should be rich and creamy with a tangy tomato flavor.

Toss and Serve

5. 5Combine Pasta and Sauce
   Add the hot drained pasta and fresh basil leaves directly to the baking dish with the tomato-feta sauce. Toss everything together until every shell is coated with the creamy sauce. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
   Look for Each shell is filled with pink sauce, and the basil is wilted slightly.
   Tip Toss gently but thoroughly to fill the shells without breaking them.
6. 6Serve with Parmesan
   Spoon the pasta into serving bowls. Sprinkle each serving with grated parmesan cheese and a generous grind of black pepper. Serve immediately.
   Look for The parmesan melts slightly over the hot pasta, and the pepper adds a fragrant finish.
   Tip For extra richness, add a drizzle of olive oil before serving.

After tossing the pasta with the sauce, every shell should be coated in pink sauce, with some shells filled completely. The basil leaves should be wilted and distributed throughout. The pasta should be hot, and the sauce should cling to the shells. If it looks dry, add a little pasta water. The dish is ready to serve with parmesan and black pepper.

Common mistakes

Avoid using pre-crumbled feta, as it won't melt into a creamy sauce. Do not overcrowd the baking dish; the tomatoes should be in a single layer to roast properly.

Be careful not to overcook the pasta—cook to al dente, as it will continue to cook slightly when tossed with the hot sauce. If the sauce seems too thick, loosen it with a splash of reserved pasta water.

How to tell it’s done

The dish is done when the tomatoes are blistered and the feta is soft and golden at the edges. The sauce should be creamy and pink after mashing. The pasta should be al dente, with a slight bite. When combined, every shell should be coated with sauce. There is no raw protein in this recipe, so no internal temperature check is needed.