Baked Feta Bowties with Broccoli
This creamy feta sauce is everything.
Serves4 to 6
Prep10 minutes
Cook25 minutes to 30 minutes
Remember the baked feta pasta from a few years ago? If that TikTok-famous creamy pasta with melty feta and jammy tomatoes made you swoon, you’re going to love this veggie-heavy version. Here, a block of feta cheese is drizzled with olive oil, sprinkled with a pinch of red pepper flakes, and surrounded by a sea of broccoli florets. Baked just until the cheese is soft and the broccoli is tender with frizzled tops, the melty feta mixes with the starchy pasta water and turns into the most comforting, creamy sauce. There’s very little hands-on cooking time here, but the rewards are delicious.
Why You’ll Love It
- The creamy feta sauce is sublime. As soon as it comes out of the oven, the feta gets mixed with hot, starchy pasta water to create a thick, creamy sauce that perfectly coats the bowties and soaks into the tops of the broccoli florets.
- It’s incredibly easy. This weeknight dinner requires just a handful of ingredients, less than 10 minutes of prep, and comes together in four easy steps.
Key Ingredients in Baked Feta Bowties with Broccoli
- Feta cheese. You’ll use a block of feta for this pasta dish. It can be packaged in brine or not in brine, but just don’t use pre-crumbled feta, which is too dry.
- Bowtie pasta. This is also known as farfalle pasta. This recipe calls for 12 ounces, which works out to be about four cups.
- Broccoli. Be sure to cut the broccoli into larger florets (aim for 1 1/2 to 2 inches). The bigger size ensures the pieces don’t get too dried out around the edges and maintain a crisp-tender bite.
How to Make Baked Feta Bowties with Broccoli
- Bake the broccoli and feta. After tossing the broccoli with an ample amount of olive oil, nestle the block of feta in the center of the baking dish, drizzle with more olive oil, and bake until the broccoli and edges of the feta are lightly browned.
- Cook the pasta. While the broccoli and feta bake, cook the pasta according to the package instructions. Be sure to reserve one cup of the pasta water — this is what brings the sauce together and makes it super creamy.
- Make the sauce. Stir most (but not all) of the pasta water with the feta and broccoli until combined to make the sauce.
- Stir in the pasta. Mix the drained pasta into the sauce. Let it sit for five minutes for the sauce to thicken. For a thinner sauce, add more pasta water a tablespoon at a time.
Baked Feta Bowties with Broccoli Recipe
This creamy feta sauce is everything.
Prep time 10 minutes
Cook time 25 minutes to 30 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
broccoli crowns (about 2 medium)
- 3 cloves
garlic
- 1/2 cup plus 1 tablespoon
olive oil, divided
- 1/4 teaspoon
kosher salt, plus more for the pasta water
- 1/4 teaspoon
red pepper flakes (optional)
- 1 (8-ounce) block
feta cheese
- 12 ounces
dried bowtie pasta (about 4 cups)
- 1/2
medium lemon
- 1/2 small bunch
fresh basil
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Cut 1 pound broccoli crowns into 1 1/2- to 2-inch-wide florets (about 6 1/2 cups) and place in a 9x13-inch baking dish. Peel and smash 3 garlic cloves and add to the baking dish. Add 1/2 cup of the olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes if using. Stir to coat.
Push the broccoli to the edges of the baking dish. Place 1 (8-ounce) block feta cheese in the center. Drizzle the feta with the remaining 1 tablespoon olive oil.
Bake until the feta is golden-brown in spots, and the broccoli is crisp-tender and lightly browned at the edges, 25 to 30 minutes. Meanwhile, cook the pasta and prepare the lemon and basil.
Bring a large pot of salted water to a boil. Add 12 ounces dried bowtie pasta and cook according to the package instructions until al dente. When the pasta is ready, reserve 1 cup of the pasta water. Drain the pasta.
Juice 1/2 medium lemon until you have 1 tablespoon. Pick the leaves from 1/2 small bunch fresh basil and coarsely chop until you have 1/4 cup.
When the broccoli and feta are ready, remove from the oven. Add 3/4 cup of the reserved pasta water and stir to combine. Add the drained pasta and lemon juice, and stir to combine. Let sit for 5 minutes for the sauce to thicken slightly. For a thinner sauce, stir in more pasta water 1 tablespoon at a time. Add the basil and stir to combine. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.