Mediterranean baked tomato pasta

Mediterranean baked tomato pasta with wholewheat pasta, cherry tomatoes and salty feta. An oven-baked dinner the whole family will love.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 650 kcal per serving
• Protein: 22 g
• Fat: 28 g
• Carbs: 75 g

Ingredients

• 500g cherry tomatoes
• 1 block of feta
• 3 tbsp olive oil
• 250g wholewheat pasta
• 1 bunch of basil

Method

You’ll need: oven · saucepan · baking dish · sieve

1. Preheat the oven to 200 °C (180 °C fan). Put the washed cherry tomatoes and the whole block of feta in the middle of a large baking dish.
2. Pour the olive oil over the cheese and tomatoes and bake everything for 25 min, until the tomatoes are soft and bursting.
3. Meanwhile, cook the wholewheat pasta in salted water until al dente and drain it.
4. Take the dish out of the oven and mash the feta and tomatoes with a fork into a sauce.
5. Mix the drained pasta into the sauce in the dish and garnish with torn basil leaves.

Good to know

This hugely viral recipe saves you loads of washing-up. The sauce makes itself in the oven while you put the pasta on in peace.

Swaps

Wholewheat pasta → lentil pasta (if you want to raise the protein content a lot and keep the dish 100% gluten-free).

Cooking tips

When you drain the pasta, always save a cup of the starchy pasta water. If the sauce is too thick, you can stir it creamy again with it.

Storage

Pasta that's already mixed soaks up all the sauce in the fridge. If you want to keep portions, store the pasta and the tomato sauce separately.

Allergens

Contains milk. Contains gluten from the wholewheat flour. Nut-free.