Baked Feta Pasta Cherry

I stumbled on this recipe during a weeknight panic when the fridge looked bare except for a block of feta and some wrinkled cherry tomatoes. The oven did all the work while I answered emails, and when I pulled out that bubbling dish, the kitchen smelled like a tiny Greek taverna. My partner walked in, took one look, and declared it dinner magic. It's been our go-to ever since.

The first time I made this for friends, I worried it was too simple to impress anyone. But when I tossed that golden feta with the jammy tomatoes and pasta, everyone went quiet and just ate. One friend asked for the recipe three times that night, and I realized sometimes the best meals are the ones that don't try too hard.

Ingredients

• Block feta cheese: Use a whole block, not crumbles, so it softens into a luscious sauce as it bakes and holds its shape in the center of the dish.
• Cherry tomatoes: They burst in the oven and release sweet, concentrated juices that become the base of your sauce.
• Garlic: Fresh cloves roasted until golden add a mellow, aromatic backbone without any sharpness.
• Fresh basil leaves: Toss them in at the end for a bright, herbal lift that makes the whole dish feel alive.
• Extra virgin olive oil: A generous drizzle helps everything caramelize and keeps the feta from drying out.
• Short pasta: Penne or fusilli grab onto the creamy sauce and make every bite satisfying.
• Dried oregano: A pinch brings that Mediterranean warmth you expect from a dish like this.
• Crushed red pepper flakes: Optional, but a little heat balances the richness beautifully.
• Salt and black pepper: Season generously, the tomatoes and feta need it to really shine.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and let it heat fully. This temperature is key for getting those tomatoes to blister and the feta to turn golden.

Arrange the tomatoes and garlic:

Spread the cherry tomatoes and minced garlic in a large baking dish, drizzle with olive oil, and season with oregano, red pepper flakes, salt, and pepper. Toss everything so each tomato glistens.

Nestle the feta:

Place the feta block right in the center of the tomatoes and drizzle a little more olive oil over the top. It will soften and brown as it bakes.

Bake until bubbling:

Roast for 30 minutes until the tomatoes have burst and the feta is golden and wobbly. The smell will fill your kitchen and make you impatient.

Cook the pasta:

While everything bakes, boil your pasta in salted water until al dente. Reserve half a cup of the starchy cooking water before draining.

Mash and combine:

Pull the dish from the oven and use a fork to mash the feta and tomatoes together into a creamy, chunky sauce. The feta should blend right in.

Toss with pasta and basil:

Add the drained pasta and chopped basil to the baking dish and toss everything together. If it feels too thick, add a splash of pasta water to loosen it up.

Adjust and serve:

Taste and add more salt or pepper if needed. Serve hot, garnished with extra basil and maybe a drizzle of olive oil.

Pin It

There was a Sunday afternoon when I made this and sat on the back porch with a bowl, warm sun on my face, basil from the garden still fragrant on my fingers. It wasn't fancy, but it felt like exactly what I needed. That's when I realized this dish isn't just easy, it's a little ritual of taking care of yourself.

Making It Your Own

I've stirred in baby spinach right at the end and watched it wilt into the sauce, adding color and a bit of earthiness. Sometimes I swap the feta for goat cheese when I want something tangier, and it works beautifully. You can also throw in olives or capers if you love briny, salty pops throughout.

What to Serve Alongside

A simple green salad with lemon vinaigrette keeps things light and fresh. I've also served this with crusty bread to mop up every last bit of that tomato-feta sauce. A chilled glass of Sauvignon Blanc or a sparkling water with lemon feels just right.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or olive oil to bring back the creamy texture. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.

• Let it cool completely before storing to avoid condensation and sogginess.
• If the sauce thickens too much in the fridge, a little pasta water or olive oil will loosen it right up.
• You can freeze portions for up to a month, though the texture is best when eaten fresh.

Pin It

This recipe has saved more weeknights than I can count, and it never feels boring. I hope it becomes one of those dishes you make without thinking, the kind that feels like home.

Recipe FAQs

→ What type of pasta works best?

Short pasta varieties like penne or fusilli hold the sauce well and complement the baked feta mixture.

→ Can I add extra vegetables?

Yes, adding baby spinach or arugula enhances freshness and balances the creamy feta and roasted tomatoes.

→ How do I achieve the creamy sauce consistency?

Mash the baked feta and tomatoes together before mixing with pasta, adding reserved pasta water to loosen the sauce as needed.

→ Is it possible to adjust the spiciness?

Use or omit red pepper flakes according to your taste preference to control the heat level.

→ What cheese alternatives can I use?

Goat cheese offers a tangy variation, providing a different but delightful creamy texture and flavor.