Ingredients
- 200g Riverina Dairy Smooth Fetta
- 2 x 250g Cherry Tomatoes
- 2 cups Penne Pasta
- Olive Oil
- 2 cloves Garlic, minced
- Salt & Pepper
- Basil, optional
- Green Olives, optional
Baked Fetta Pasta
- Preheat oven to 200°C (fan 180°C).
- Boil the pasta according to the package instructions. Drain, reserving a small amount of pasta water.
- In an oven-safe baking dish, combine the cherry or grape tomatoes, olive oil, garlic, salt, and pepper. Mix well to ensure the tomatoes are evenly coated.
- Place the block of fetta cheese in the centre of the dish. Drizzle with a little more olive oil and season with salt and pepper.
- Bake in the preheated oven for about 20 minutes, or until the tomatoes have burst and the fetta has softened and appears melted.
- Once the baking is complete, remove the dish from the oven. Gently stir the tomatoes and fetta together to create a creamy sauce.
- Add the cooked pasta to the dish, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Garnish with chopped fresh basil leaves and sliced green olives. Serve warm.
