This Baked Feta Pasta is a brilliant, simple recipe that feels like kitchen wizardry. Just bake feta and tomatoes together to create a creamy, vibrant sauce for pasta. It’s a weeknight savior that tastes restaurant-worthy with minimal effort.
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Why You’ll Love This Baked Feta Pasta
- Effortless Elegance: Hands-off oven magic yields stunning results.
- Flavor Transformation: Feta turns creamy, tomatoes become sweet and jammy.
- Endlessly Customizable: Easy to adapt with your favorite add-ins.
- Comfort in a Bowl: Creamy, cheesy, and bright—perfect comfort food.
Ingredients & Tools
- 1 block (200 g) feta cheese
- 500 g cherry or grape tomatoes
- 3 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 250 g pasta of choice (like penne, rigatoni, or fusilli)
- Salt and black pepper to taste
- Fresh basil for serving
Tools: A medium baking dish (around 9×13 inches works well), a pot for boiling pasta.
Notes: Use a block of feta in brine for best texture, and a fruity, high-quality olive oil—it’s key to the sauce.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 15 g |
| Fat: | 28 g |
| Carbs: | 52 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Feta Choice Matters. For the creamiest result, look for a block of feta stored in brine, not the pre-crumbled kind. The pre-crumbled variety often contains anti-caking agents that can prevent it from melting down as smoothly.
- Tomato Talk. Cherry or grape tomatoes are ideal because of their high sugar content and thin skins, which allow them to blister and caramelize beautifully. If they’re a bit lackluster, a tiny pinch of sugar sprinkled over them before baking can help boost their natural sweetness.
- Pasta Shape Power. Choose a pasta shape with some texture or nooks, like rigatoni, fusilli, or penne. These shapes are fantastic at catching and holding onto the creamy sauce, ensuring every single bite is packed with flavor.
- Don’t Rush the Roast. The magic happens when the tomatoes have time to truly break down and release their juices. You’re looking for wrinkled, collapsed, and slightly charred tomatoes—that’s the sign of maximum flavor development.
How to Make Baked Feta Pasta
Step 1: Preheat your oven to 400°F (200°C). This is a nice, hot temperature that will encourage the tomatoes to blister and the feta to get beautifully soft without burning the garlic. While it’s heating up, grab your baking dish—you don’t need to grease it, as the olive oil will cover that.
Step 2: Pour the cherry tomatoes into your baking dish. They should form a single, fairly snug layer. Scatter the thinly sliced garlic cloves evenly over the tomatoes. The trick here is to slice, not mince, the garlic; this gives you little sweet, roasted bursts of flavor rather than the risk of it burning and turning bitter.
Step 3: Place the whole block of feta right in the center of the tomato and garlic mixture. Drizzle the entire dish with the half cup of olive oil—yes, all of it! It might seem like a lot, but this forms the base of your luxurious sauce. Now, sprinkle the dried oregano, red pepper flakes (if using), and a good crack of black pepper over everything. Hold off on the salt for now, as feta is quite salty already.
Step 4: Slide the dish into the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the tomatoes have burst and are looking jammy, and the feta has softened significantly, with the top taking on a very light golden color. Don’t worry if the edges of the feta get a little brown—that adds flavor!
Step 5: While the feta and tomatoes are baking, cook your pasta according to the package directions in a large pot of well-salted water. You want the pasta to be al dente, as it will continue to cook a little when you mix it with the hot sauce. Be sure to reserve about a cup of the starchy pasta water before you drain it—this is liquid gold for adjusting your sauce consistency.
Step 6: Carefully remove the baking dish from the oven—it will be very hot! Immediately add the fresh basil leaves if you’re using them at this stage for a cooked herb flavor. Then, take a fork or a small whisk and start mashing everything together. The feta will blend with the tomato juices and olive oil into a beautifully pink, creamy, and slightly chunky sauce.
Step 7: Add the drained, cooked pasta directly into the baking dish with your glorious new sauce. Use tongs to toss everything together, ensuring every piece of pasta is coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches a silky, clinging consistency.
Step 8: Give it a final taste and adjust the seasoning. You might find it needs a pinch of salt or another crack of pepper. Serve immediately, topped with more fresh basil for a pop of color and fresh aroma. The contrast between the warm, creamy pasta and the cool, fresh basil is just perfection.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended; the sauce may separate upon thawing.
- Reviving: Reheat gently on the stovetop with a splash of water or pasta water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with a Zesty Vinaigrette — The sharp, acidic notes from a lemon or red wine vinegar dressing cut through the richness of the pasta beautifully, cleansing the palate between bites.
- Garlic Bread or Focaccia — You’ll want something to mop up every last bit of that delicious sauce. A crunchy, garlicky bread is the perfect tool for the job and adds a wonderful textural contrast.
- Grilled Chicken or Shrimp — For those wanting a extra protein boost, some simply seasoned grilled chicken breasts or juicy shrimp laid on top turns this from a side into a complete, satisfying main course.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes are a classic pairing with tangy feta and sweet tomatoes, lifting all the flavors in the dish.
- Sparkling Water with Lemon — A non-alcoholic option that provides the same palate-cleansing fizz and acidity, making each mouthful of the creamy pasta taste fresh and new.
Something Sweet
- Lemon Sorbet — After a rich and savory meal, a scoop of intensely tart and refreshing lemon sorbet is the perfect way to finish. It’s light, clean, and incredibly satisfying.
Top Mistakes to Avoid
- Using Pre-Crumbled Feta. This is the number one mistake. The block feta in brine melts and creams perfectly, while the pre-crumbled kind often has a coating that leaves the sauce grainy and less cohesive. I’ve messed this up before too, and the texture just isn’t the same.
- Skipping the Pasta Water. That starchy, salty water you save from the pasta pot is not just waste! It’s the secret to bringing your sauce together. It helps emulsify the oil and cheese, creating a silky sauce that clings to the pasta instead of sliding off.
- Overbaking the Garlic. If you mince the garlic too finely, it can burn in the high heat of the oven and introduce a bitter flavor. Thinly slicing it ensures it roasts and sweetens instead, blending harmoniously into the sauce.
- Forgetting to Taste at the End. Feta varies in saltiness, and your tomatoes might be more or less sweet. Always, always do a final taste test before serving to see if it needs an extra pinch of salt, pepper, or even a squeeze of lemon juice to brighten it up.
Expert Tips
- Tip: Add fresh herbs in two stages. Stirring some basil or oregano into the hot sauce will infuse it with a cooked, savory flavor, while saving a handful of fresh, whole leaves to garnish at the end gives you a bright, aromatic finish that makes the dish pop.
- Tip: Roast some red onion wedges along with the tomatoes. They caramelize wonderfully and add another layer of sweet, savory depth to the final sauce. Just toss them in with the tomatoes at the start.
- Tip: For a richer, more decadent version, stir in a couple of tablespoons of heavy cream or a scoop of cream cheese along with the feta when you’re mashing. It makes the sauce even more luxurious and velvety.
- Tip: If you want to prep ahead, you can assemble the tomatoes, garlic, and oil in the baking dish a few hours before. Just keep the feta separate and add it right before baking to prevent it from dissolving into the oil prematurely.
FAQs
Can I use a different type of cheese?
You can experiment, but the results will be different. Feta is unique because it softens and becomes creamy without fully melting into an oily pool. A good alternative for a similar tangy profile is goat cheese, which also softens beautifully. Hard cheeses like cheddar or parmesan won’t work in the same way for this specific method.
My sauce turned out a bit oily. What happened?
This usually means the tomatoes didn’t release enough of their water content. Next time, make sure your tomatoes are packed snugly in the dish and give them a full 35 minutes to really break down. Also, be vigorous when you mash everything together—this helps emulsify the oil and tomato juices. If it happens, a splash of your reserved pasta water and a good whisk will help bring it back together.
Can I make this dish ahead of time?
It’s best served immediately, as the pasta can continue to absorb the sauce and become soft. However, you can bake the feta and tomato mixture ahead of time and store it in the fridge. When ready to serve, gently reheat it on the stovetop or in the oven, then mix with freshly cooked pasta and a splash of water to loosen it up.
Is it possible to add protein like chicken directly to the bake?
I wouldn’t recommend adding raw chicken to the same dish, as it will release juices and make the sauce watery. For the best result, cook your protein separately—pan-sear or grill chicken, shrimp, or even chickpeas—and then add them to the pasta when you toss everything together at the end.
Can I use sun-dried tomatoes instead?
While sun-dried tomatoes have a deep flavor, they lack the necessary water content to create the sauce. The fresh cherry tomatoes are essential because their juices create the liquid base that melds with the feta and oil. You could chop a few sun-dried tomatoes and add them to the dish for an extra flavor boost, but don’t replace the fresh ones entirely.
Baked Feta Pasta
Make the viral Baked Feta Pasta! Cherry tomatoes and feta bake into a creamy sauce for the easiest, most delicious weeknight dinner. Get the recipe now!
Ingredients
For the pasta and sauce:
-
1 block feta cheese (200 g)
-
500 g cherry or grape tomatoes
-
3 cloves garlic (thinly sliced)
-
1/2 cup extra virgin olive oil
-
1 tsp dried oregano
-
1/4 tsp red pepper flakes (optional)
-
250 g pasta of choice (like penne, rigatoni, or fusilli)
-
Salt and black pepper (to taste)
-
Fresh basil (for serving)
Instructions
-
Preheat your oven to 400°F (200°C).01
-
Pour the cherry tomatoes into your baking dish. Scatter the thinly sliced garlic cloves evenly over the tomatoes.02
-
Place the whole block of feta right in the center of the tomato and garlic mixture. Drizzle the entire dish with the half cup of olive oil. Sprinkle the dried oregano, red pepper flakes (if using), and a good crack of black pepper over everything.03
-
Slide the dish into the preheated oven and bake for 30-35 minutes.04
-
While the feta and tomatoes are baking, cook your pasta according to the package directions in a large pot of well-salted water. Be sure to reserve about a cup of the starchy pasta water before you drain it.05
-
Carefully remove the baking dish from the oven. Immediately add the fresh basil leaves if you're using them at this stage for a cooked herb flavor. Then, take a fork or a small whisk and start mashing everything together.06
-
Add the drained, cooked pasta directly into the baking dish with your glorious new sauce. Use tongs to toss everything together, ensuring every piece of pasta is coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches a silky, clinging consistency.07
-
Give it a final taste and adjust the seasoning. Serve immediately, topped with more fresh basil for a pop of color and fresh aroma.08
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