Go Back Email Link
baked feta pasta with roasted red peppers and olives recipe - Baked Feta Pasta with Roasted Red Peppers and Olives served in a white bowl overhead view
Chloe

Baked Feta Pasta with Roasted Red Peppers and Olives

baked feta pasta with roasted red peppers and olives recipe made easy at home. A creamy, tangy, and utterly irresistible pasta bake that comes together with m
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Method

Ingredients
  

Main
  • 8 oz dried pasta (penne or rigatoni) cooked al dente, 1 cup pasta water reserved
  • 8 oz block feta cheese drained
  • 1 cup roasted red peppers drained and sliced
  • 1/2 cup pitted Kalamata olives halved
  • 3 cloves garlic minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp red pepper flakes optional
  • to taste salt and black pepper
  • 1/4 cup fresh basil leaves torn, for garnish
  • 1 lemon zest and juice, optional

Method
 

  1. Preheat oven to 400°F (200°C). Cook pasta in salted water according to package directions until al dente; drain, reserving 1 cup of the starchy pasta water.
  2. Place the block of feta in the center of a 9x13-inch baking dish. Arrange roasted red peppers and olives around it. Sprinkle minced garlic, red pepper flakes (if using), and a good pinch of salt and pepper over everything. Drizzle evenly with olive oil.
  3. Bake for 25-30 minutes, until the feta is soft and slightly golden, and the peppers are caramelized at the edges.
  4. Remove the dish from the oven. Immediately add the hot cooked pasta and a splash of reserved pasta water. Use tongs or a spoon to break the feta apart and toss vigorously until a creamy sauce forms and coats all the pasta. Add more pasta water, a little at a time, until you reach a silky consistency.
  5. Stir in lemon zest and juice, if using. Taste and adjust seasoning with salt and pepper. Scatter fresh basil over the top and serve immediately, either straight from the baking dish or transferred to a warm serving bowl.