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chorizo baked feta pasta
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Baked Feta Pasta with Chorizo

Baked Feta Pasta is one Tiktok-viral food trend that is definitely worth the hype! This bold variation - Baked Feta Pasta with Chorizo - will quickly become a dinner favorite!
Course Main Course
Cuisine American
Keyword baked feta pasta, baked feta pasta with chorizo
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 people
Calories 491kcal

Equipment

  • 7 ½ by 11 baking dish

Ingredients

  • 1 18 ounce package NatureSweet cherub tomatoes (or cherry tomatoes of your choosing)
  • 2 evil, spicy peppers of your choosing, sliced and seeds removed*
  • 1 8 ounce block feta cheese
  • ½ cup extra virgin olive oil
  • 2 chorizo links or about ½ pound chorizo* 
  • 10-12 ounces pasta (I used rigatoni)
  • ½ cup pasta water (reserved from cooking pasta)
  • Salt, to taste
  • Fresh herbs like thyme or basil (optional, garnish)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Add 18 ounces of cherry tomatoes and two sliced peppers to a baking dish (I used a 7 ½ by 11 baking dish). Add almost all of the olive oil and toss to coat the tomatoes and peppers. Add a few pinches of salt, if desired.
  • Nestle the feta in the center of the baking dish. Pour the rest of the olive oil directly over the top of the feta, making sure it’s completely covered.
  • Add the baking dish to the oven and bake for 40-45 minutes. You want the tomatoes to be burst and to see some browning on the feta before you remove it from the oven.
  • While the feta and tomatoes are baking, cook your chorizo over medium heat for 7-8 minutes, until fully cooked. Strain off excess grease and set aside. 
  • You’ll also want to cook your pasta according to package directions. I used rigatoni and cooked until al dente. Save ½ cup of pasta water before straining.
  • After 40-45 minutes, remove the baking dish from the oven. Stir! It’s super satisfying mixing the feta into the roasted tomatoes.
  • Add the cooked chorizo and cooked pasta and stir until the pasta is well coated. 
  • You may need to add a little bit of pasta water at this time; I added nearly the full ½ cup to get the desired level of sauciness. 
  • Taste and adjust seasoning. Garnish with fresh herbs like thyme or basil. 

Notes

The peppers I used in this recipe were purchased on a whim at the Farmer’s Market. I believe they are green cayenne chile peppers, but am not 100% on that. They looked evil and spicy so they came home with me. 
 
I purchased my chorizo at a local deli.

Nutrition

Calories: 491kcal | Carbohydrates: 38g | Protein: 15g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 56mg | Sodium: 437mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 27mg | Calcium: 205mg | Iron: 1mg