Creamy Baked Tomato and Feta Shell Pasta Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality Greek feta and ripe cherry tomatoes. The feta should be a block, not crumbled, as it melts more smoothly. If you prefer a spicier dish, increase the chili flakes to 1 teaspoon. The sauce can be made ahead and refrigerated for up to 2 days, then reheated gently with a splash of water.

When tossing the pasta with the sauce, do it gently to avoid breaking the shells. Use a rubber spatula or wooden spoon. If the sauce is too thick, add a little reserved pasta water to loosen it. This also helps the sauce coat the shells evenly. For an extra touch, drizzle with olive oil and add more fresh basil before serving.

Variations

• Spicy Sausage: Brown 8 oz of spicy Italian sausage in a skillet and add it to the sauce after mashing. The sausage adds a savory, spicy depth that pairs well with the creamy tomato sauce.
• Vegetable Boost: Add 1 cup of chopped zucchini or bell peppers to the baking dish with the tomatoes. They will roast alongside and add extra texture and flavor.
• Herb Swap: Replace the oregano with 1 teaspoon of dried thyme or rosemary. Fresh herbs like thyme sprigs can also be added to the baking dish during roasting.
• Dairy-Free: Use a plant-based feta alternative and omit the parmesan. The sauce will still be creamy, though the flavor will differ slightly. Add a tablespoon of nutritional yeast for a cheesy note.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot. Add a splash of water or olive oil if the pasta seems dry.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so add a splash of water or olive oil when reheating.

Reheat in a skillet over medium heat or in the microwave until warmed through. The dish can also be frozen for up to 2 months, but the texture may change slightly.

The roasted tomato-feta sauce can be prepared up to 2 days ahead. Let it cool completely, then store in an airtight container in the refrigerator.

When ready to serve, reheat the sauce in a baking dish or skillet until hot, then toss with freshly cooked pasta and basil. The pasta is best cooked fresh, but you can also cook it ahead and toss with a little oil to prevent sticking.

Serving ideas

Serve this pasta hot, straight from the baking dish, with a generous shower of grated parmesan and a crack of black pepper. The creamy sauce and tender shells make it a satisfying main course.

Pair with a simple green salad and crusty bread to soak up any extra sauce. For a lighter meal, serve smaller portions as a side dish alongside grilled chicken or fish.

This dish is perfect for family dinners or casual gatherings. The vibrant pink sauce and fresh basil make it visually appealing, and the rich flavors are sure to please.

Consider garnishing with extra basil leaves and a drizzle of olive oil before serving. It also makes great leftovers for lunch the next day, though it's best enjoyed fresh.

Frequently asked questions

Recipe card

Creamy Baked Tomato and Feta Shell Pasta

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 olive oil
• 1/2 tsp chili flakes
• 1 tsp dried oregano
• 1/2 tsp salt
• 12 oz conchiglie shell pasta
• 1/2 cup fresh basil leaves
• 1/4 cup grated parmesan cheese
• black pepper, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon the pasta into serving bowls. Sprinkle each serving with grated parmesan cheese and a generous grind of black pepper. Serve immediately.

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

18 g

Carbohydrates

70 g

Fat

30 g

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