Baked Feta Pasta with Tomatoes

I came across this recipe during a particularly chaotic week when cooking anything that required more than five ingredients felt impossible. The idea of baking feta with tomatoes until they burst into their own sauce seemed almost too simple to be good. But watching that block of cheese transform into a creamy, tangy sauce in the oven changed my entire perspective on easy weeknight cooking.

My sister was visiting when I first made this and I felt a little embarrassed serving something that looked so unassuming coming out of the oven. But one bite in and she was literally scraping the bottom of the baking dish with her spoon. Now whenever she visits this is the first thing she asks for and I have learned to double the recipe because those leftovers disappear fast.

Ingredients

• 12 oz dried pasta: Penne or fusilli catch the creamy sauce best but any short pasta works wonderfully
• 7 oz block feta cheese: Buy a solid block not crumbles as you want it to melt into a sauce not just soften
• 2 pints cherry tomatoes: They create the most beautiful sweet sauce when they burst in the oven
• 3 cloves garlic: Thinly sliced garlic roasts alongside the tomatoes adding mellow flavor
• 1/4 cup extra virgin olive oil: This helps everything roast and creates the base of your sauce
• 1/2 tsp red pepper flakes: Optional but adds the perfect gentle heat to cut through the creaminess
• Fresh basil leaves: Tear these by hand at the end for the brightest flavor and prettiest presentation

Instructions

Preheat your oven to 400°F

Getting the oven hot first ensures those tomatoes will burst and the feta will get golden and soft

Arrange tomatoes in a baking dish

Spread the cherry tomatoes in your baking dish then drizzle with olive oil and add sliced garlic red pepper flakes salt and pepper tossing everything to coat

Nestle the feta in the center

Place the whole block of feta right in the middle of those seasoned tomatoes and give it an extra little drizzle of olive oil on top

Bake until everything transforms

Let it bake for 30 to 35 minutes until the tomatoes have burst and released their juices and the feta is golden on edges and soft throughout

Cook your pasta

While the cheese bakes cook your pasta in salted boiling water until al dente then remember to reserve half a cup of that starchy pasta water before draining

Create the sauce

Remove the baking dish from the oven and immediately use a fork to mash the feta and tomatoes together until they form a creamy tangy sauce

Combine everything

Add your cooked pasta and the reserved pasta water to the baking dish stirring until every piece of pasta is coated in that gorgeous sauce

Finish with fresh basil

Stir in torn fresh basil and lemon zest if you are using it then serve it warm while everyone is hovering around the kitchen

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This recipe has become my go to for bringing dinner to friends who need a meal because it travels well and somehow tastes even better reheated. There is something so comforting about a dish that looks humble coming out of the oven but delivers such incredible flavor with such little effort.

Making It Your Own

I have discovered that this recipe is incredibly forgiving and welcomes all sorts of additions. Baby spinach added at the end wilts beautifully into the sauce and Kalamata olives bring a perfect briny punch. Sometimes I throw in roasted red peppers for extra sweetness or artichoke hearts for a more substantial version.

The Pasta Water Secret

That half cup of starchy pasta water you reserve does more than just help coat the noodles. The starch actually helps emulsify the olive oil and feta creating a restaurant quality sauce that clings to every curve and crevice of your pasta. Without it the sauce can separate and feel a bit thin.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness while a dry rosé complements the sweet roasted tomatoes beautifully. For a complete meal I love serving this with a simple arugula salad dressed with lemon vinaigrette which adds a fresh peppery contrast to the warm creamy pasta.

• Grill some crusty bread to soak up every last drop of that sauce
• Keep the red pepper flakes on the table so heat lovers can add more
• Do not skip the lemon zest as it brightens the entire dish

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Sometimes the simplest recipes are the ones that become part of your regular rotation and this baked feta pasta has certainly earned its place in mine.

Recipe FAQs

→ Can I use different types of cheese?

While feta creates the signature creamy sauce, you could try goat cheese or halloumi. However, the texture and tangy flavor will differ from the traditional version.

→ What pasta shapes work best?

Penne, fusilli, rotini, or rigatoni are ideal as their ridges and curves catch the creamy sauce well. Avoid long strands like spaghetti as the sauce won't coat evenly.

→ Can I make this ahead?

You can bake the feta and tomatoes up to a day in advance. Reheat gently, then combine with freshly cooked pasta for the best texture.

→ Is this dish spicy?

The red pepper flakes add mild warmth. For more heat, increase to 1 teaspoon. Omit entirely if serving those sensitive to spice.

→ Can I add extra vegetables?

Baby spinach, olives, roasted red peppers, or artichoke hearts work beautifully. Add them during the last 10 minutes of baking or stir in with the pasta.

→ Why reserve pasta water?

The starchy water helps bind the sauce, creating a silky consistency that clings to pasta rather than becoming oily or separated.