Baked Feta Pasta Tomatoes (Print View)

Creamy baked feta with sun-dried and cherry tomatoes in a savory pasta dish with herbs.

# Components:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1.1 lbs whole cherry tomatoes
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 cloves garlic, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Pasta

06 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Herbs & Seasoning

07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn

→ Garnish (optional)

13 - Grated Parmesan cheese
14 - Lemon zest

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion if using. Drizzle with 3 tablespoons olive oil and season with oregano, basil, crushed red pepper flakes, salt, and pepper. Toss thoroughly to coat.
03 - Place the block of feta cheese in the center of the baking dish and drizzle with the remaining 1 tablespoon of olive oil.
04 - Bake for 30 to 35 minutes until the tomatoes have burst and the feta is golden and softened.
05 - While baking, cook pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water and drain the pasta.
06 - Remove the baking dish from the oven. Mash the baked feta and tomatoes together using a fork or spoon until a creamy sauce forms.
07 - Add the drained pasta and reserved pasta water to the baking dish and toss to coat evenly in the sauce.
08 - Stir in fresh torn basil leaves and adjust seasoning as necessary.
09 - Serve immediately, garnished with grated Parmesan cheese and lemon zest if desired.

# Expert Advice:

01 -
  • It looks like restaurant-quality food but comes together in under an hour with barely any active work.
  • The feta becomes this silky, savory sauce that clings to every strand of pasta without needing cream.
  • Your kitchen fills with the smell of roasting tomatoes and garlic, and suddenly everyone wants to know what's for dinner.
02 -
  • Don't drain the pasta completely dry—that pasta water is essential for creating a creamy sauce that actually coats everything instead of sitting in oil.
  • If your feta seems watery after roasting, drain some of the liquid from the dish before adding the pasta, or you'll end up with more sauce than you can coat.
  • Fresh basil added at the end makes a noticeable difference in flavor and appearance, so don't skip it or add it too early.
03 -
  • Use the best olive oil you're willing to spend on, since it's one of the few flavor elements in this simple dish.
  • Tear the basil by hand instead of chopping to avoid bruising it and losing that fresh, bright aroma.
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