Baked Feta Pasta Tomatoes (Printable Version)

Creamy baked feta with roasted tomatoes, garlic, basil, and pasta for an easy Mediterranean-inspired dish.

# What You Need:

→ Vegetables

01 - 1 lb cherry tomatoes
02 - 3 cloves garlic, minced
03 - 2 tbsp fresh basil leaves, plus extra for garnish

→ Dairy

04 - 7 oz block feta cheese

→ Pasta

05 - 10 oz dried pasta (penne, fusilli, or similar)

→ Oils & Seasonings

06 - 3 tbsp extra-virgin olive oil
07 - 1/2 tsp dried oregano
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Set the oven temperature to 400°F (200°C).
02 - Place the cherry tomatoes in a large baking dish. Add minced garlic and drizzle with 2 tablespoons of olive oil. Season with salt, pepper, and dried oregano, then toss to combine evenly.
03 - Create a space in the center of the baking dish and place the block of feta cheese there. Drizzle the remaining 1 tablespoon of olive oil over the feta.
04 - Sprinkle crushed red pepper flakes over the feta if using.
05 - Bake for 30 to 35 minutes until the tomatoes have burst and the feta is soft and lightly golden.
06 - Meanwhile, cook the pasta in a pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of cooking water, then drain.
07 - Remove the baking dish from the oven. Use a fork to mash the feta and roasted tomatoes together until creamy and well combined.
08 - Add the drained pasta and fresh basil leaves to the baking dish. Toss everything together, adding reserved pasta water a little at a time to achieve a silky sauce consistency.
09 - Taste and adjust seasoning with salt and pepper if necessary. Serve immediately garnished with additional basil leaves.

# Helpful Tips:

01 -
  • It feels fancy enough to serve guests but requires almost no actual effort or skill.
  • The feta melts into a silky sauce that coats every strand of pasta without any cream in sight.
  • Everything cooks in one baking dish, which means minimal cleanup and maximum flavor.
02 -
  • Don't skip reserving the pasta water—it's the secret to turning those roasted tomatoes and melted feta into an actual sauce instead of just oily chunks.
  • The feta will tighten up if it sits too long, so eat this right away while everything is creamy and luxurious.
03 -
  • Use a block of feta, not crumbled—it mashes into a completely different texture than pre-crumbled cheese would.
  • Save every last drop of pasta water because it's liquid gold for adjusting the sauce's consistency at the end.

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