Baked Feta Pasta Cloud Bread (Printable Version)

Feta, tomatoes, and pasta paired with light cloud bread for a comforting Mediterranean-inspired meal.

# Components:

→ For the Baked Feta Pasta

01 - 1 block (approximately 7 oz) feta cheese
02 - 2.2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1/4 cup extra-virgin olive oil
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon crushed red pepper flakes (optional)
07 - Salt, to taste
08 - Black pepper, to taste
09 - 1.5 cups dried pasta (e.g., fusilli or penne)
10 - 1 oz fresh basil leaves, torn

→ For the Cloud Bread

11 - 3 large eggs, separated
12 - 1/4 cup cream cheese, softened
13 - 1/4 teaspoon cream of tartar
14 - 1/4 teaspoon salt

# Preparation steps:

01 - Preheat your oven to 400°F (200°C).
02 - Place the feta block in the center of a baking dish. Arrange the halved cherry tomatoes around the feta. Sprinkle minced garlic, dried oregano, crushed red pepper flakes (if using), salt, and pepper over the tomatoes. Drizzle with extra-virgin olive oil and gently toss the tomatoes.
03 - Bake for 30 minutes, or until the tomatoes have burst and the feta is golden brown.
04 - While the feta and tomatoes are baking, cook the pasta in a large pot of salted boiling water according to package directions. Reserve 1/4 cup of the pasta water before draining the pasta thoroughly.
05 - Line a baking tray with parchment paper. In a clean bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form. In a separate bowl, whisk together the egg yolks and softened cream cheese until smooth.
06 - Gently fold the whipped egg whites into the egg yolk and cream cheese mixture in three additions, taking care to maintain as much air as possible.
07 - Spoon the cloud bread mixture into four equal rounds onto the prepared baking tray. Bake at 300°F (150°C) for 20–25 minutes, or until they are golden and set.
08 - Once the feta and tomatoes are ready, mash them together in the baking dish using a fork. Add the drained pasta and a splash of the reserved pasta water. Stir until the mixture is creamy and well combined.
09 - Serve the baked feta pasta hot, generously topped with fresh basil leaves. Present the cloud bread on the side.

# Expert Advice:

01 -
  • Ready in just 1 hour from start to finish
  • Combines trendy recipes into something uniquely delicious
  • Perfect for impressing guests with minimal effort
  • Offers a lower carb option with the cloud bread addition
02 -
  • The cloud bread must be eaten immediately for best texture
  • This dish combines high protein from cheese and eggs with complex carbs
  • Can be made gluten free by substituting pasta
03 -
  • For the creammiest sauce, remove your feta from the refrigerator 30 minutes before baking to take the chill off.
  • When making cloud bread, room temperature eggs will whip to greater volume than cold ones.
  • I've found that using a fork rather than a whisk when mashing the baked feta creates the perfect chunky yet creamy texture that clings beautifully to pasta.
  • And trust me on this one, don't skimp on the fresh basil at the end it transforms the entire dish with its aromatic brightness.

Return