Marry Me Baked Feta Pasta
If you thought the original baked feta pasta was good, just wait until you try this version. I added juicy, garlicky shrimp and a few extra flavor-packed upgrades that take you to the alter, yes, it’s that good. The feta gets creamy and tangy as it bakes, the tomatoes burst into a sweet, saucy mess, and the shrimp? Tender, buttery perfection. It’s the kind of recipe that feels fancy but is secretly super easy — toss everything in a dish, bake, mix, done. Serve it up with garlic bread or twirl it into pasta and watch everyone fall in love. If you like this dish also feel free to try my other marry me dishes like Marry Me Chicken and Marry Me Pasta.
Ingredients
- 1 lb of deveined large shrimp
- Season with salt pepper, garlic powder
- 2 ¼ cups of Cherry Tomatoes
- 4 cloves of garlic minced
- ¼ of a small red onion diced
- 2 ounces of julienne cut sun dried tomatoes
- Boursin garlic and fine herb cheese 5.3 ounce
- 4 oz of feta cheese packed in water
- 1/2 lb of fusilli pasta boiled until al dente
- A handful of chopped fresh basil
Marinade
- ⅓ cup of extra virgin olive oil
- 1 small lemon juiced and zested
- 1 ½ tbsp of the sun dried tomato oil
- 1 tsp of salt
- 1 tsp of pepper
- ½ tsp of crushed red
- 1 tsp of dijon mustard
- 1 tbsp of honey
Instructions
Prep Baking Dish:
- In a 9x13 baking dish, place the feta cheese and Boursin cheese in the center.
- Scatter the following ingredients evenly around the cheese in the dish:
- 2¼ cups cherry tomatoes
- ¼ of a small red onion, diced
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 oz julienned sun-dried tomatoes
Marinade:
- In a measuring cup or small bowl, whisk together:
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- 1½ tablespoons sun-dried tomato oil (from the jar)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- 1 tbsp honey
Add Marinade & Bake:
- Pour the marinade evenly over the cheese and vegetables in the baking dish.
- Bake uncovered at 400°F for 30–35 minutes.
- While the cheese and veggies bake, cook fusilli pasta in salted water until al dente. Drain and set aside.
- Pat 1 lb of large shrimp dry with paper towels.
- Season simply with salt and pepper on both sides. Make sure tails are removed and shrimp are deveined.
- After the first 30–35 minutes of baking, remove the dish from the oven and scatter the seasoned shrimp evenly over the top.
- Return to the oven and bake for an additional 10–12 minutes, until the shrimp are pink and fully cooked.
Combine & Finish:
- Remove from the oven and gently stir everything together—cheeses, tomatoes, shrimp, and all that marinade-y goodness.
- Add the drained fusilli pasta and toss to coat. (Note: You can cook a full pound of fusilli pasta and add it but it just won't be as salty.)
- Finish with a generous handful of chopped fresh basil. Serve warm.
Video
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