Recipe Overview
This baked feta pasta starts with a block of creamy feta cheese nestled into a bed of juicy cherry tomatoes, garlic, and olive oil. First, everything roasts together in the oven until the tomatoes burst and the feta turns soft and slightly golden. Then, you mash the feta and tomatoes together right in the pan to create a rich, tangy sauce. In addition, tossing in freshly cooked pasta pulls the whole dish together in just a few minutes. Because the oven does most of the work, this recipe requires very little hands-on effort. As a result, you get a creamy, savory pasta dish with almost no scrubbing or stirring involved.
This recipe is especially useful for busy weeknight dinners when you want something that feels special without much effort. It also works well for casual dinner parties, potlucks, or make-ahead lunches, since it reheats nicely and can be prepped in advance.
Why You’ll Love This Recipe
- Only 6 main ingredients plus pasta and pantry staples
- The oven does almost all of the work, so hands-on time is minimal
- Creamy, tangy, and savory flavor without any heavy cream or roux
- Easy to customize with different proteins, vegetables, or spice levels
- Minimal cleanup, since everything roasts in one baking dish
- Naturally vegetarian and easy to make gluten-free
- Reheats well, making it great for leftovers or meal prep
Ingredients You’ll Need
- 2 pints cherry or grape tomatoes
- 1 block (8 ounces) feta cheese, drained
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 pound short pasta, such as penne or fusilli
- 1/4 cup fresh basil leaves, torn
- 1/4 cup reserved pasta water
- Grated parmesan, for serving, optional
Step-by-Step Instructions
- Preheat the oven to 400°F. Have a 9×13-inch baking dish ready.
- Add the cherry tomatoes to the baking dish along with the olive oil, minced garlic, red pepper flakes, oregano, 1/4 teaspoon of the salt, and the black pepper. Toss everything together directly in the dish until the tomatoes are evenly coated.
- Push the tomatoes to the edges of the dish to make room in the center. Place the block of feta cheese in the middle of the dish and spoon a few tomatoes over the top of the feta.
- Bake for 30 to 35 minutes, until the tomatoes are blistered and starting to collapse and the feta is soft and lightly golden on top.
- While the tomatoes and feta bake, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, scoop out 1/4 cup of the pasta water and set it aside. Drain the pasta.
- Remove the baking dish from the oven. Using a fork, mash the feta directly into the tomatoes until the mixture looks like a chunky, creamy sauce. Stir in the remaining 1/4 teaspoon of salt.
- Add the drained pasta to the baking dish and toss well to coat every piece in the sauce. If the sauce seems thick, add the reserved pasta water a tablespoon at a time until it reaches a smooth, saucy consistency.
- Stir in the torn basil leaves. Taste and adjust salt or pepper as needed.
- Serve warm, topped with grated parmesan if desired.
Helpful Tips
- Use a block of feta packed in brine rather than pre-crumbled feta, since it melts and mashes much more smoothly.
- Cut the pasta cooking time about a minute short of the package instructions so the noodles don’t turn mushy after tossing with the hot sauce.
- Always save pasta water before draining. It contains starch that helps the sauce cling to the noodles.
- Choose tomatoes that are ripe and similar in size so they roast evenly.
- If the tomatoes release a lot of liquid, let the dish sit for a minute or two before mashing so the sauce isn’t watery.
- Stir the basil in at the very end so it stays bright and fresh instead of wilting completely.
- Taste before adding extra salt, since feta and parmesan are both naturally salty.
Recipe Variations
- Make it spicier: Increase the red pepper flakes to 1 teaspoon, or stir in a spoonful of chili crisp before serving.
- Make it lighter: Use half the amount of olive oil and add a handful of baby spinach or arugula at the end for extra volume.
- Add vegetables: Stir in roasted zucchini, bell peppers, or sautéed mushrooms along with the pasta.
- Use a different protein: Toss in cooked shredded chicken, crispy chickpeas, or sautéed shrimp for a heartier meal.
- Make it dairy-free: Substitute a firm dairy-free feta alternative, though the texture will be slightly less creamy.
- Use a substitute: Swap cherry tomatoes for canned whole tomatoes, drained, if fresh tomatoes are out of season.
- Change the herbs: Use fresh thyme or rosemary instead of oregano for a different flavor profile.
- Make it gluten-free: Use your favorite gluten-free short pasta in place of regular pasta.
What to Serve with This Recipe
Since this dish is rich and satisfying on its own, lighter sides work best alongside it. A simple green salad with a lemon vinaigrette or a plate of garlicky roasted broccoli both balance the creaminess nicely. Warm, crusty bread is also a great addition for soaking up any extra sauce left in the bowl.
If you’re serving a crowd, this pasta pairs nicely with grilled chicken skewers or a light Mediterranean-style appetizer spread, such as hummus and pita.
How to Meal Prep This Recipe
This recipe makes about 6 cups of finished pasta, which works out to roughly 4 large portions or 6 smaller portions. For large portions, use a container with about 24 ounces of capacity, filled to about three-quarters full. For smaller portions, a 16-ounce container works well and will be filled close to the top.
If you’re adding parmesan, store it separately in a small container or bag and sprinkle it on right before eating so it doesn’t clump into the sauce. Fresh basil, if you have extra on hand, also keeps its flavor best when added just before serving rather than stored in with the pasta.
These portions keep well in the refrigerator for up to 4 days.
How to Store and Reheat
Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Need a better way to keep leftovers fresh and organized? Check out my guide to the best meal prep and leftover containers for practical options that work well for meal prep and everyday food storage.
This pasta is best served warm, so reheat it rather than eating it cold. Warm individual portions in the microwave in 30-second intervals, stirring in between, for about 1 to 2 minutes total, or until heated through. If the sauce looks dry after storing, stir in a small splash of water or olive oil before reheating to loosen it back up and prevent it from drying out.
Frequently Asked Questions
Can I use frozen tomatoes? It’s best to use fresh tomatoes for this recipe, since frozen tomatoes release too much extra liquid as they roast and can make the sauce watery.
Can I use pre-crumbled feta instead of a block? You can, but a block of feta mashes into a much smoother, creamier sauce. Crumbled feta tends to stay slightly grainy even after mashing.
Can I make this ahead of time? Yes. You can roast the tomatoes and feta up to a day in advance, then reheat gently and toss with freshly cooked pasta right before serving.
How spicy is this recipe? As written, it has a very mild kick from the optional red pepper flakes. You can leave them out entirely for a non-spicy version or increase them for more heat.
Can I use a different type of pasta? Yes. Short pasta shapes like penne, fusilli, or rigatoni work best because they hold onto the sauce well, but you can use what you have on hand.
Do I need a specific size baking dish? A 9×13-inch dish works best because it gives the tomatoes and feta enough room to roast evenly. A dish that’s too small can cause uneven cooking.
Can I skip the pasta water? You can, but the pasta water helps smooth out the sauce and helps it cling to the noodles, so the texture will be noticeably better if you include it.
Recipe Card
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4 to 6
Ingredients
- 2 pints cherry or grape tomatoes
- 1 block (8 ounces) feta cheese, drained
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 pound short pasta, such as penne or fusilli
- 1/4 cup fresh basil leaves, torn
- 1/4 cup reserved pasta water
- Grated parmesan, for serving, optional
Instructions
- Preheat the oven to 400°F. Add tomatoes, olive oil, garlic, red pepper flakes, oregano, 1/4 teaspoon salt, and black pepper to a 9×13-inch baking dish and toss to coat.
- Nestle the feta block into the center of the dish and bake for 30 to 35 minutes, until the tomatoes are blistered and the feta is soft and golden.
- Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
- Mash the feta into the tomatoes with a fork until creamy. Stir in the remaining 1/4 teaspoon salt.
- Add the pasta and toss to coat, adding reserved pasta water as needed for a smooth sauce.
- Stir in fresh basil and serve warm, topped with parmesan if desired.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals, adding a splash of water or olive oil if the sauce has thickened.