Paesana Champagne Baked Feta Pasta
Creamy, dreamy, and surprisingly simple — this Champagne Baked Feta Pasta is a total showstopper. Cherry tomatoes roast until perfectly jammy, feta melts into a rich, velvety sauce, and Paesana Champagne Creamy Pasta Sauce brings it all together. It’s a restaurant quality meal, no reservations required. 🍝🥂
Yield: 6 Servings
INGREDIENTS:
- 1, 6 oz block feta cheese
- 1 pint cherry tomatoes
- 1, 25 oz jar Paesana Reserve Champagne Creamy Pasta Sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 8 oz rigatoni, cooked al dente according to package directions
- Fresh basil, to serve
Directions
1
Preheat the oven to 400F.
2
Place the feta block in the center of a 9x13-inch baking dish. Arrange the tomatoes around the cheese and pour the Paesana Champagne Creamy Pasta Sauce to coat.
3
Drizzle with olive oil and sprinkle with oregano.
4
Bake for 30 to 35 minutes, until the cheese is melted and the tomatoes have burst.
5
While the feta and tomato mixture are baking, prepare the pasta according to package directions, reserve ½ cup of the cooking liquid.
6
Remove the feta and tomato mixture from the oven and mix to combine, creating a creamy sauce. Thin with reserved pasta water, as needed. Transfer the cooked pasta to the baking dish, stirring to coat.
7
Serve with fresh basil.