Baked Feta Pasta
1 Pint Cherry Tomatoes
1 Cup Kalamata Olives Chopped (Optional)
1 Medium Onion, Diced
3 Large Cloves Garlic, Minced
¼ Cup Olive Oil
Salt And Freshly Ground Black Pepper To Taste
1 (8 Ounce) Package Feta Cheese
1 Cup Monteray Jack Shredded
1 (8 Ounce) Package Farfalle (bow-tie) Pasta
1 Cup Heavy Cream
2 Tablespoons Chopped Fresh Basil
Step 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
Step 2 Place cherry tomatoes, onion, and garlic in the prepared dish. Drizzle olive oil over top and season with salt and pepper; toss to coat. Set feta block in the center of the dish and turn over to coat with olive oil and spices.
Step 3 Bake in the preheated oven until tomatoes soften and feta is starting to brown, about 35 minutes.
Step 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 5 Remove casserole dish from the oven and stir in cream, basil, additional cheese, olives and pasta. Keep stirring until pasta and feta are well mixed with the sauce. Serve immediately with garlic bread, Mediterranean salad and beverage.
Variation: You may add 3 Cups of Roasted Chicken Chopped for a non-vegetarian choice.