Baked Pasta with Tomato

This is such a delicious and easy dish that makes the whole family so happy. Baked Pasta with Tomato is exactly what it says it is – cherry tomatoes that are baked until they burst and then stirred together with delicious fresh pasta and baked into a warm, nurturing casserole. When I make this I use my favorite pasta from 776, because it makes the exact pasta shape needed to make this dish as authentic as possible. However, if you can’t find this pasta size you can use any kind of short pasta you can find at the store..

In our house this dish is comfort food. You can’t go wrong with a light, tomato-y pasta fresh from the oven on a cold day. I typically pair it with a protein like a meatball or baked chicken, but you could also pair it with fish or shrimp. My family likes it with fresh feta scattered on top and melted into the pasta – it tastes so good with a little extra tang. If you can’t use feta, fresh Parmesan would work as well. Don’t forget to add a simple green salad on the side and you’ve got a well-rounded meal that will please all ages.

This dish transports really well and reheats nicely. Don’t hesitate to bake it ahead if you’re short on time. It can also be sent to school in a warm container and enjoyed at lunch. You’ll find the way you like to serve it most and it will quickly become a favorite in your house, I’m sure of it. In Greece this is served year-round and it is in my house, as well.

It tastes truly amazing if you’re able to pick the tomatoes ripe from the garden! If not, the freshest you can find at the market or store will do the trick. Enjoy!

Hilopites Yiovesti (Baked Tomatoes with Pasta)

• 1 pint of grape tomatoes

• ¼ cup olive oil

• 1 tsp salt + Pinch of salt

• ½ tsp pepper + Pinch of Pepper

• 1 Clove of garlic – chopped

• 2 cups of Hilopites

• 2.5 cups Hot water

• Feta for topping

1. Place the grape tomatoes in the baking dish, add the olive oil, pinch of salt, pinch of pepper, and chopped garlic. Stir it together and smooth it all into one layer.

2. Place the baking dish in the oven for about 30 minutes.

3. At the 30 minute mark, the tomatoes should be burst and softened.

4. Working carefully, stir the water and the pasta into the baking dish. Add the 1 teaspoon of salt and ½ teaspoon of pepper, and stir it into the mixture.

5. Return the baking dish to oven and bake it for another 25 minutes.

6. The pasta should be completely cooked and incorporated

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.