This baked feta pasta is one of those recipes that surprised me in the best way. You toss a handful of ingredients into a dish, let the oven work its magic, and what comes out is this rich, tangy, creamy sauce that hugs every strand of pasta. It’s the kind of weeknight meal I go back to when I want something comforting but can’t be bothered to stand over the stove too long.
I remember the first time I made this, I didn’t expect much — but halfway through baking, the house smelled like an Italian grandma’s kitchen. That warm, herby tomato and cheese aroma? Absolutely irresistible.
What You’ll Need
- Cherry tomatoes – These are little flavor bombs. Once roasted, they blister and release sweet juices that mix beautifully with the feta. Grape tomatoes work too, but I’ve had the best luck with cherry.
- Block of feta cheese – Go for a firm, brined block rather than crumbled feta. The texture melts into a creamy, tangy base that makes this dish special.
- Olive oil – A generous pour of good olive oil ties everything together. Don’t skimp here—it’s what builds the sauce.
- Pasta – Any shape works, but short pasta like penne, fusilli, or rotini grabs onto the sauce really well. I’ve even made it with chickpea pasta once and it turned out great.
- Fresh garlic – Stirring this in after baking gives a warm, mellow garlic flavor. It’s one of those tiny steps that makes a big difference.
- Fresh basil – Adds brightness and a bit of a peppery edge to the rich sauce. You could use parsley or thyme too, but basil just fits.
- Salt and pepper – For seasoning the tomatoes and feta before they bake.
- Step-by-Step: How I Make It
I usually grab my 8×11″ baking dish, toss in a couple of big handfuls of cherry tomatoes, drizzle everything with olive oil, and season with salt and pepper. Give it all a shake to coat.
Then I place the block of feta right in the center. Sometimes I flip the block around in the oil and tomato juices so it gets a little coating too, but if I’m feeling lazy, I just drizzle a bit more oil on top and call it a day.
Into the oven it goes. About 35 minutes at 400°F usually does the trick — the tomatoes start to burst and the feta softens just enough to stir easily. And let me tell you, your kitchen will smell incredible.
Once it’s out, I toss in a couple of cloves of finely chopped garlic and a bunch of torn basil leaves. Stir it right away so the garlic softens in the heat. Then I add the cooked pasta straight in and mix everything together.
You end up with this luscious, cheesy tomato sauce that tastes like it came from a fancy restaurant, but it all happened in one dish with barely any effort.
Real-Life Tips from My Kitchen
- Use the freshest stuff you can – This dish is simple, which means each ingredient has to shine. Ripe cherry tomatoes and a good block of feta really make a difference. Don’t use the pre-crumbled feta — it’s drier and doesn’t melt the same.
- Keep some pasta water handy – I always save a bit before draining, just in case the sauce needs loosening. I usually don’t end up using it, but better safe than dry pasta.
- Crowd those tomatoes – If you want a juicy, saucy base, pack the tomatoes close together in the baking dish. If they’re too spaced out, they’ll roast and dry instead of bursting.
- Want blistered tomato skins? – Try cranking the oven to 450°F during the last few minutes or hit broil for just 2 minutes at the end.
- Need dinner faster? – You can cheat and do this on the stovetop. I’ve done it in a skillet over medium heat with the lid on. Still creamy, still delicious, and done in 10 minutes flat.
How I Serve It
This pasta is rich and cheesy on its own, but I love serving it with something crunchy on the side. A fresh arugula salad with lemon vinaigrette cuts through the creaminess. Sometimes I’ll toast a few slices of sourdough with olive oil and garlic — perfect for scooping up extra sauce.
If you’re feeling extra, you can stir in baby spinach, olives, or even shredded rotisserie chicken right before serving. I’ve done that when I needed to stretch the dish for more mouths at the table.
Storing the Leftovers
If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days. It thickens a bit as it sits, so I usually add a splash of water or milk before reheating. Warm it on the stovetop for the best texture, but the microwave works fine too.
This reheats surprisingly well and sometimes I think it tastes even better the next day.
Baked Feta Pasta
This baked feta pasta is everything I love in a weeknight meal—bold, creamy, and incredibly simple. The magic happens in the oven as a block of feta melts down with sweet cherry tomatoes into a luscious, tangy sauce that clings to every bite of pasta. It's cozy comfort food with very little effort and a whole lot of flavor.
Ingredients
- 8 oz pasta (cavatappi, penne, or your favorite shape)
- 2 pints cherry tomatoes
- ½ cup extra virgin olive oil
- 8 oz block of feta cheese
- 2 garlic cloves, finely minced
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ cup fresh basil, chopped (plus extra for topping)
Instructions
- Start by preheating your oven to 400°F. In a large baking dish, toss the cherry tomatoes with olive oil, salt, and pepper. Give them a good stir to coat everything evenly.
- Nestle the feta block right in the center of the dish, surrounded by the tomatoes. Flip the cheese once or twice so it gets nicely coated with oil.
- Pop the dish in the oven and let it bake for about 35 minutes, or until the tomatoes burst and the feta turns soft and slightly golden on top.
- While that’s roasting, bring a pot of salted water to a boil and cook your pasta until just al dente. Reserve about ½ cup of the pasta water before draining—just in case you want to loosen the sauce later.
- Once the feta and tomatoes are out of the oven, immediately add in the minced garlic and chopped basil. Use a spoon to mash and mix everything together until it forms a creamy, cheesy sauce.
- Toss in your cooked pasta and stir everything together until the noodles are well coated. If needed, splash in some reserved pasta water to bring it all together.
- Serve warm with a sprinkle of fresh basil on top—and maybe a little extra black pepper if you like a kick.
Notes
- Store any leftovers in an airtight container in the fridge. It’ll keep well for up to 3–4 days. Reheat with a splash of water or olive oil to bring the creaminess back.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 339Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 34mgSodium 450mgCarbohydrates 18gFiber 2gSugar 4gProtein 9g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use crumbled feta instead of a block?
You could, but I wouldn’t. Crumbled feta is often coated in anti-caking agents and won’t melt as smoothly. The block version gives a much creamier texture.
What kind of pasta works best?
Short pasta is my go-to — rotini, fusilli, penne, or even shells. But if spaghetti is all you have, go for it. I’ve tried it with bowtie pasta too, and it was great.
Can I add protein to this?
Absolutely. I’ve added cooked shrimp, grilled chicken, or even some sautéed mushrooms on top, and it turns this into a full, hearty meal.
Can I make this dairy-free?
I haven’t tried it myself, but I’ve heard good things about using dairy-free feta alternatives. The flavor and texture won’t be quite the same, but it’s worth trying if you’re dairy-sensitive.
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