Baked Feta Pasta with La Soufflerie Jars & Bowls

This recipe has gone insanely viral over the past few months. So much, that Greece actually ran out of feta cheese for a while! True story!
Easily made in less than 30 minutes, it is simply d-e-l-i-c-i-o-u-s!
Prepared in our different containers, it’s even h-e-a-v-e-n-l-y!
Try it!

You’ll need :

500g cherry tomatoes
8 garlic cloves
180g block of feta
400g pasta
1/4 C extra virgin olive oil, with some extra
1 tsp dried oregano
a handful of fresh basil
salt & pepper to taste

la-soufflerie-bagno-rectangulaire-transparent-bottle-pot-a-confiture-grand-transparent-jar-assiette-10cm-olive-small-plate         la-soufflerie-salad-bowl-big-pot-a-confiture-grand-jar-little-boru-verre-tete-transparent-with-cork

These are the products we used to hold our ingredients:

Bagno Rectangulaire for the olive oil
Pot à Confiture Grand for the basil
Assiette 10cm for the oregano
Little Boru for the garlic
Salad Bowl Big for the cherry tomatoes
Verre Tête transparent with cork for the salt
Coupe Géante for the finished product

Preheat the oven to 200°C/400°F

Add cherry tomatoes and garlic cloves whole in their skins to an oven safe dish.

Season with salt and pepper along with oregano and pour over the olive oil. Give it a little massage with your hands so all the ingredients are nicely coated.

Place the block of feta cheese in the middle of the dish and arrange all the tomatoes around it. Add a sprinkle more of oregano and a drizzle of olive oil to the feta before placing it into the oven.

Bake for 25 – 30 minutes until the tomatoes have blistered and feta cheese has softened.

When the tomatoes have 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side.

Remove the oven dish and gently peel the garlic cloves (be careful, they may be hot!) from their skin and using a fork, mash the garlic cloves in the same oven tray.

Give it all a mix together breaking up the feta cheese. It will become a nice and creamy sauce-like consistency.

Add the cooked pasta straight from the pot into the dish along with the basil leaves. I like to leave mine whole but you can also break them up with your fingers.

Mix together, and if needed, add a splash of the pasta water to help it come together. Dig in and enjoy your creamy, salty & sweet pasta!

la-soufflerie-verre-tete-transparent-coupe-geante-pot-a-confiture-grand-assiette-10cm olive

More importantly, tell us what you thought of it, and don’t hesitate to capture the moment with your La Soufflerie dishes and tag us! @lasoufflerie #lasoufflerie

Take a look at our Reel of us preparing it on Instagram:

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