Ingredients
- 200g Riverina Dairy Smooth Fetta
- 2 x 250g Cherry or Grape Tomatoes
- 2 cups pasta
- Olive oil
- Salt & Pepper
- Garlic
- Basil, optional
- Green olives, optional
Baked Fetta Pasta
- Preheat a fan-forced oven to 180°C.
- Using an oven safe baking dish, add the tomatoes, olive oil, garlic, salt and pepper and mix to combine.
- Place the block of fetta cheese in the center of the baking dish then coat it with olive oil and season with salt and pepper.
- Bake in the oven until the tomatoes have burst and the fetta looks melted.
- Meanwhile, boil pasta in a large pot until cooked al dente.
- Remove baking dish from oven and pour cooked pasta on top. Stir together until combined.
- Add fresh basil and green olives to taste.
