No-Bake Cheesecake Pasta
This recipe is a revelation. The feta cheese melts into a creamy, tangy, and salty sauce that clings to every piece of pasta. The tomatoes burst, releasing their sweet, jammy juices. The result is a simple yet stunning dish that feels special. This is a perfect weeknight meal, no energy required.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Vegetarian, Paleo, Keto
- Cuisine: Gourmet
- Diet: Low calorie, low fat, high protein
Ingredients
1 (8-ounce) block of feta cheese (in brine for best texture)
2 pints (about 600g) cherry or grape tomatoes
4 cloves garlic, smashed
1/4 cup (60ml) extra-virgin olive oil
1/2 teaspoon red pepper flakes (optional, for heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
10 ounces (280g) dried pasta (short shapes like penne, fusilli, or ziti)
1/3 cup (10g) fresh basil leaves, roughly chopped
1/4 cup (60ml) reserved pasta water
Instructions
Preheat the oven to 400°F (200°C). Choose a 9×13-inch baking dish or a similar-sized oven-safe skillet.
Place the block of feta cheese in the center of the baking dish. Arrange the cherry tomatoes all around it, nestling them close.
Add the smashed garlic cloves on top of the tomatoes.
Drizzle with extra-virgin olive oil and sprinkle with red pepper flakes, salt, and black pepper.
Bake for 15 minutes.
While the feta softens and the tomatoes blister, boil your pasta.
When everything is ready, pull the baking dish from the oven.
Drizzle with more olive oil and garnish with fresh basil leaves.
Garnish with freshly chopped basil and a splash of reserved pasta water.
Stir and serve.
Nutrition
- Calories: 485 kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
Find it online: https://www.thestationrecipes.com/no-bake-cheesecake-recipe-3/