Best Baked Feta With Marinara Recipes

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BAKED FETA



Baked Feta image

This easy baked feta recipe is a delicious appetizer or meal on its own! Serve it with good crusty bread or pita for scooping up the cheese and sauce.

Provided by Jeanine Donofrio

Categories     Main Course

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil (more for drizzling)
1 teaspoon cumin seeds
1 bunch lacinato kale (stems removed and torn into bite sized pieces)
2 cups tomato sauce ( or Marinara Sauce)
1 1/2 cups cooked chickpeas (drained and rinsed)
1 tablespoon fresh lemon juice (plus wedges for serving)
1 12-ounce block of feta, cut into 1/2-inch planks
freshly ground black pepper
pinch of red pepper flakes
warm pita or baguette (for serving)

Steps:

  • Preheat the oven to 350°F.
  • Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil. Add the cumin seeds and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.
  • When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. Stir and let it come to a simmer.
  • Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of red pepper flakes and serve with warm pita and lemon wedges.

BAKED FETA-MARINARA DIP



Baked Feta-Marinara Dip image

Doctor homemade or store-bought marinara with smoky piquillo peppers and tangy feta cheese for an irresistible dip that comes together in a flash. Serve with plenty of crostini to sop up every last bit of sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 5

1 1/2 cups Marinara or store-bought marinara
3 jarred piquillo peppers, drained
1 (8-ounce) block feta
Fresh basil leaves and red-pepper flakes, for garnish
Crostini, for serving

Steps:

  • Preheat oven to 350 degrees.
  • In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.
  • Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.

BAKED FETA



Baked Feta image

Quick and simple baked feta recipe has hot and creamy feta cheese surrounded by marinara tomato sauce for fantastic, yet easy appetizer dip.

Provided by Melissa Erdelac

Categories     Appetizer

Time 25m

Number Of Ingredients 6

8 ounce block feta, (brine drained)
1 ½ cups marinara
½ teaspoon (optional) crushed red pepper
(optional) fresh basil
crostini or sliced baguette
crackers

Steps:

  • Preheat oven to 400°F.
  • Pour marinara into a small baking dish. Place feta on top and sprinkle on crushed red pepper, if using. Bake for 20-25 minutes, or until sauce is bubbly and cheese is hot.
  • Sprinkle fresh basil on top and serve with crostini, sliced baguette, or crackers.

Nutrition Facts : Calories 86 kcal, Carbohydrate 4 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 559 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BAKED FETA PASTA



Baked Feta Pasta image

Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained (see Cook's Note)
10 ounces mezze rigatoni
1 clove garlic, finely grated
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
  • As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

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