Baked Pasta with Feta

With just a handful of ingredients, this dish is quick, tasty and incredibly satisfying.  A crisp top is created by the use of cream and feta.  We meticulously consume each crispy bit off the top first.  (Do you see the light spot in the middle of my photo?  …someone stole a crispy bit.)

Baked Pasta with Feta

1 box ditalini, boiled as directed

1 square of feta, cubed
1 cup cream
1 cup yogurt
1 onion, quartered
1-2 cloves fresh garlic
1 teaspoon oregano
1 teaspoon black pepper, ground
salt, to taste
olive oil, drizzle

Preheat oven to 375 degrees

While boiling pasta (as directed on the box… be careful not to over-cook the pasta), place the remaining ingredients in a food processor and process until smooth.  When the pasta is almost fully cooked, reserve 1 cup of pasta liquid.   Drain the pasta and return it to the stock pot.  Gently stir in the cream and feta mixture.  (If additional moisture is needed, add splashes of the reserved pasta water until the desired consistency is achieved.)  When thoroughly combined, pour pasta and cheese mixture into a casserole dish.  Drizzle the top lightly with olive oil.  (If you don’t have olive oil… don’t even bother)  Place casserole dish in the oven and bake uncovered for 45-50 minutes.
(Or, until the top has crisped to your liking.)