Description

Baked Feta Pasta is a creamy, tangy, and comforting dish made by roasting feta cheese with cherry tomatoes and herbs, then tossing it with perfectly cooked pasta. This easy one-bake meal combines the sweetness of bursting tomatoes with the richness of soft baked feta, enhanced by fresh garlic, basil, and pesto for a vibrant Italian-inspired flavor. Ideal for a quick weeknight dinner that feels indulgent and fresh.

Ingredients

Scale

Pasta and Sauce

8-12 ounces medium pasta like gemelli, rotini, fusilli
2 pints cherry tomatoes (20-25 ounces)
½ cup chopped sun dried tomatoes in oil (optional)
¼ cup basil pesto
2 tablespoons olive oil + more for drizzling
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper

Cheese and Herbs

1 block (7-8 ounces) feta cheese in brine, preferably French feta made from 100% sheep's milk
2 cloves garlic, minced
2-3 tablespoons chopped fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set the oven temperature to 425 degrees Fahrenheit to prepare for baking the feta and tomatoes.
Combine Ingredients: In a baking dish, add cherry tomatoes, sun-dried tomatoes (if using), basil pesto, olive oil, dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and pepper. Stir well until all ingredients are evenly coated.
Add Feta: Create a space in the center of the vegetable mixture and place the block of feta cheese. Drizzle extra olive oil over the top of the feta for richness.
Bake: Place the baking dish uncovered in the oven and bake for 35 minutes, or until the feta is soft and the tomatoes have burst open.
Cook Pasta: While the feta bakes, bring a large pot of salted water to a boil. About 10 minutes before the bake is finished, add pasta and cook according to package directions. Reserve 1 cup of pasta water before draining.
Add Fresh Aromatics: Once baking is done, remove the dish from the oven and immediately stir in minced garlic and chopped basil. Let the residual heat gently cook the garlic for about 30 seconds.
Create Sauce: Using a spatula, press down and break apart the baked feta until creamy and combined with the tomatoes, creating a rich sauce.
Toss Pasta: Add the cooked pasta to the dish and toss thoroughly to coat evenly with the feta tomato sauce. For a creamier consistency, gradually stir in reserved pasta water, about ¼ cup at a time, using up to ½ cup as preferred.
Season and Serve: Taste the pasta and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. For a less tangy flavor, add a teaspoon or two of sugar or honey. Serve warm and enjoy.

Notes

Use young, brined feta made from sheep's milk for creaminess and optimal texture. French or Israeli feta is ideal.
If feta is too strong, substitute half feta with cream cheese or other soft cheeses like goat cheese, ricotta, brie, or burrata.
Medium-shaped pastas like gemelli, rotini, or fusilli provide a good sauce-to-pasta ratio.
The amount of pasta can range from 8 to 12 ounces depending on the pasta type density; adjust as needed.
Choose the sweetest cherry tomatoes available for best flavor.
Sun-dried tomatoes are optional; if omitted, add extra olive oil for richness.
To make gluten free, use gluten-free pasta or alternatives like sweet potato noodles or spaghetti squash.
Leftover storage: refrigerate in an airtight container for up to 5 days.
To reheat, gently warm on stovetop or microwave with a splash of milk or olive oil to restore creaminess.
Feel free to customize with additional proteins, vegetables, or Mediterranean ingredients.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 25 mg