Baked Feta Pasta Tomatoes

I discovered this dish completely by accident one weeknight when I opened my fridge to find almost nothing but cherry tomatoes and a block of feta staring back at me. Instead of ordering takeout, I threw everything into a baking dish with the vague hope something magical would happen—and it absolutely did. The kitchen filled with this incredible aroma of roasting tomatoes and garlic, and by the time the feta turned golden and creamy, I knew I'd stumbled onto something special that would become a regular rotation in my cooking.

My roommate walked in halfway through cooking and couldn't believe the smell was coming from something so simple—just tomatoes and cheese in the oven. She hung around the kitchen asking questions and ended up staying for dinner, and now it's become our go-to when we're both too tired to think but still want something that tastes like we tried. That's when I knew this recipe had staying power.

Ingredients

• Cherry tomatoes (500 g / 1 lb): These burst into sweet, jammy pockets as they roast, creating the base of your sauce—don't use regular tomatoes, as they won't caramelize the same way.
• Feta cheese (200 g / 7 oz block): A good quality block is essential because it'll melt and mash into creamy richness rather than just crumbling apart.
• Garlic (3 cloves, minced): The roasting mellows the garlic and turns it almost sweet, so don't be shy with it.
• Fresh basil (2 tbsp, plus extra): Add it at the very end so it stays bright and aromatic rather than turning dark and bitter.
• Dried pasta (300 g / 10 oz): Penne or fusilli work best because their shapes catch the creamy sauce, but any short pasta will do.
• Extra-virgin olive oil (3 tbsp): This is where quality matters—good olive oil is the unsung hero of this entire dish.
• Dried oregano (1/2 tsp) and red pepper flakes (1/4 tsp optional): These add depth and a subtle heat that keeps everything from tasting one-note.
• Salt and black pepper (to taste): Taste as you go because the feta adds saltiness, so you'll need less than you'd expect.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) so it's hot and ready when you've prepped everything.

Toss the tomatoes:

Scatter your cherry tomatoes into a baking dish, add minced garlic, drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and oregano. Give everything a gentle toss until the tomatoes are coated.

Nestle the feta:

Make a small clearing in the center of the tomatoes and place your block of feta there like it's the main event. Drizzle the remaining 1 tablespoon of olive oil over the top and add a pinch of red pepper flakes if you want a little heat.

Let it roast:

Slide the baking dish into the oven for 30 to 35 minutes until the tomatoes have burst open and released their juices and the feta is golden and impossibly soft. You'll know it's ready when the whole thing smells like heaven.

Cook your pasta:

While that's going, bring a pot of salted water to a boil and cook your pasta until it's al dente—tender with just a tiny bit of firmness when you bite it. Before you drain it, scoop out about 1/2 cup of the starchy cooking water and set it aside.

Mash it together:

Pull the baking dish from the oven and use a fork to break down the feta, mashing it together with the roasted tomatoes and all those lovely pan juices until you have a creamy, chunky sauce.

Bring it all home:

Add your drained pasta and fresh basil directly to the baking dish and toss everything together gently. If it feels dry, pour in some of that reserved pasta water a splash at a time until you have a silky, sauce-like consistency that coats every piece of pasta.

Final taste:

Give it a quick taste, adjust salt and pepper as needed, and serve right from the baking dish while it's still warm, with extra basil scattered over the top.

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I made this for someone I was trying to impress once, and they kept asking if I'd added cream because they couldn't believe something this silky came from just feta and tomatoes. That moment made me realize how a dish doesn't need to be complicated to feel genuinely special.

Why This Works Without Any Cream

The magic here is that roasting the tomatoes breaks down their cell walls and releases their moisture, while the feta softens and naturally emulsifies when you mash it with the tomato juices and starchy pasta water. The result feels luxurious and creamy even though you're not using any cream at all—just good ingredients doing exactly what they're supposed to do.

How to Make It Your Own

This recipe is forgiving in the best way, which is why it's stayed in heavy rotation at my place. I've thrown in handfuls of baby spinach or arugula at the end for a peppery edge, swapped in roasted red peppers for a sweeter flavor, and added Kalamata olives when I'm feeling Mediterranean. The base is solid enough to handle whatever you want to add, so don't be afraid to improvise based on what's in your kitchen.

Storage and Reheating Tips

This tastes best eaten fresh, but leftovers will keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of pasta water or olive oil to loosen it back up, because the pasta will have absorbed most of the moisture by the next day. You can also serve it at room temperature as a pasta salad if you're bringing it somewhere, which I've done more times than I'd like to admit.

• Always taste and adjust seasoning right before serving, since salt intensifies as it sits.
• If the pasta seems too wet when reheating, just let it sit uncovered in the fridge for a few hours to dry out slightly.
• This is also gorgeous served slightly warm rather than piping hot, so don't stress if it's been sitting on the counter for a bit.

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This dish taught me that the best meals don't always come from complicated recipes or expensive ingredients—sometimes they come from standing in front of an open fridge at 6 PM with no plan and just trusting that good tomatoes, good cheese, and a hot oven will figure it out. It's become one of those recipes I make without even thinking, which is exactly when you know something belongs in your regular rotation.

Recipe FAQs

→ How do I prevent the feta cheese from drying out?

Drizzle olive oil over the feta before baking and ensure it’s nestled among the tomatoes to keep it moist and soft.

→ Can I use a different type of pasta for this dish?

Yes, penne, fusilli, or any short pasta works well to hold the creamy sauce formed by the baked feta and tomatoes.

→ What can I add for extra greens?

Stir in baby spinach or arugula just before serving to add a fresh, vibrant balance to the rich flavors.

→ Is it possible to adjust the spiciness?

Yes, crushed red pepper flakes can be added or omitted according to your heat preference.

→ How do I make this dish gluten-free?

Simply substitute the pasta with a gluten-free variety to accommodate dietary needs without sacrificing flavor.