Feta Cheese Pasta

Course Main Course


  • 6 whole garlic cloves
  • 1 block of feta cheese (approx. 6-7 oz)
  • 16 oz grape or cherry tomatoes
  • 1 tbsp FRENCH PANTRY Herb Blend of choice (suggested Roasted Garlic & Chive)
  • 3 tbsp FRENCH PANTRY Oil of choice (suggested Sweet Basil)
  • 1/2 - 1 lb cooked pasta of choice
  • FRENCH PANTRY Fresh Ground Pepper of choice
  • FRENCH PANTRY Salt of choice
  • Parmesan cheese, freshly grated


  • Preheat oven to 400°F degrees. Place your Grande Round Mold on your Perforated Baking Sheet and set aside.
  • Finely mince your garlic using your Mini Herb Chopper and set aside.
  • Add feta cheese to the middle of the mold & place tomatoes around the feta. Sprinkle with herb blend & drizzle with oil, making sure herbs are moistened by the oil. Add minced garlic and sprinkle with fresh ground pepper and salt.
  • Cook for 30 minutes. (While tomatoes are cooking, this would be a good time to cook your pasta if it is not cooked yet.)
  • Remove from oven, add pasta, and toss to combine using Versatile Tongs. Use your Le Petit Grater to top with grated parmesan cheese.