Baked Tomato & Feta filled Pasta Shells with Cornish Sea Salt & Peppery blend


Serves 6



1.5kg cherry toms on the vine
1 whole bulb of garlic
Thyme sprigs
A good few pinch of our Salt & Peppery blend
Olive oil to drizzle
1 lemon, zested
500g large pasta shells
200ml of pasta cooking water
1 block of feta
1 bunch of fresh basil


Need some mid-week dinner inspiration? This pasta recipes is a twist on the viral baked feta recipes, but with giant pasta shells and a pinch of Salt & Peppery making for a simple, tasty supper.


Cut the Garlic bulb in ½ & add to a roasting dish with the tomatoes, thyme, seasoning & olive oil. Roast on 180c fan for 15 mins until softening. 

Meanwhile part boil the pasta in salted water (we recommend our Sea Salt Crystals) for ½ the stated cooking time on the packet. Drain, reserving the cooking water. 

Mix the pasta with the tomatoes getting some in all the nooks & crannies. Drizzle with the cooking water & olive oil & pop the whole feta on top. Season to taste & zest over a lemon. 

Roast for 15 min until the pasta has absorbed the cooking water & tomato juices. 

Tear over the basil, finish with Cornish Sea Salt & Peppery and mix up all the feta and tomatoes until all well combined. Enjoy immediately, serve with some crusty bread to soak up all the natural juices from the tomatoes.

With Cornish Sea Salt & Peppery

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