Baked Feta Pasta

There’s something magical about a dish that requires minimal effort but delivers maximum flavor. That’s exactly what happened the first time I made Baked Feta Pasta—a recipe so simple, yet so indulgent, it felt like cheating. It was a chilly Sunday evening, and I wanted something comforting but didn’t feel like standing over the stove for hours. Enter this glorious one-pan wonder: creamy, tangy feta baked with sweet cherry tomatoes, garlic, and herbs, all tossed with al dente pasta. By the time it came out of the oven, my kitchen smelled like a Mediterranean dream, and my family was hovering around the table, forks at the ready.

Ingredients You’ll Need

This recipe is all about simplicity, but every ingredient plays a starring role. Here’s what you’ll need:

• 1 block (8 oz) feta cheese – The star of the show! Go for a good-quality Greek feta for the best flavor. If you’re feeling adventurous, try a flavored feta like herb or tomato-basil.
• 2 pints cherry or grape tomatoes – Their natural sweetness intensifies as they roast, creating a luscious sauce.
• 3–4 garlic cloves, minced – Because what’s pasta without garlic? Adjust to your taste—I always lean toward the generous side.
• 1/3 cup extra-virgin olive oil – A good drizzle helps everything roast beautifully and brings it all together.
• 1 tsp dried oregano (or 1 tbsp fresh) – A classic Mediterranean herb that pairs perfectly with feta.
• 1/2 tsp red pepper flakes – Just a hint of heat to balance the richness. Skip it if you prefer a milder dish.
• 8 oz pasta – I love using penne or rigatoni, but any short pasta will work.
• Fresh basil, for garnish – A pop of color and freshness to finish the dish.
• Salt and black pepper, to taste – Don’t skip seasoning the tomatoes before baking!

How to Make Baked Feta Pasta

This recipe is as easy as tossing everything in a dish and letting the oven do the work. Here’s how:

1. Preheat your oven to 400°F (200°C). While it heats up, grab a large baking dish—something deep enough to hold all the ingredients comfortably.
2. Add the tomatoes and garlic. Scatter the cherry tomatoes in the dish, then sprinkle the minced garlic evenly over the top. Drizzle with olive oil, then season with salt, pepper, oregano, and red pepper flakes. Give everything a gentle toss to coat.
3. Nestle in the feta. Place the block of feta right in the center of the tomatoes. Drizzle a little more olive oil over the cheese—this helps it soften and brown beautifully.
4. Bake for 30–35 minutes. You’ll know it’s ready when the tomatoes have burst and the feta is golden and melty. Meanwhile, cook your pasta according to package instructions, reserving a cup of pasta water before draining.
5. Bring it all together. Once the feta and tomatoes are out of the oven, use a fork to mash everything into a creamy sauce. Stir in the cooked pasta, adding a splash of pasta water if needed to loosen it up. Finish with torn fresh basil and an extra drizzle of olive oil.

Tip: If your tomatoes aren’t bursting as much as you’d like, pop the dish back in the oven for another 5–10 minutes. The more they break down, the saucier your pasta will be!

Pro Tips, Variations, and Substitutions

This baked feta pasta is wonderfully forgiving, so don’t be afraid to make it your own! Here are some ideas to customize it:

• Cheese Swap: If feta isn’t your thing, try goat cheese or even ricotta for a creamier texture.
• Veggie Boost: Add spinach, zucchini, or roasted red peppers for extra color and nutrients.
• Protein Power: Stir in grilled chicken, shrimp, or chickpeas for a heartier meal.
• Spice It Up: A pinch of red pepper flakes or a drizzle of chili oil adds a nice kick.
• Pasta Choices: Penne, rigatoni, or farfalle work just as well as cherry tomatoes if you’re out of those.

What to Serve With Baked Feta Pasta

This dish is rich and flavorful on its own, but pairing it with the right sides can make it even more special:

• A crisp green salad with a lemony vinaigrette balances the creaminess.
• Garlic bread or crusty baguette for soaking up every last bit of sauce.
• A glass of chilled white wine, like Sauvignon Blanc, complements the tangy feta beautifully.

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your baked feta pasta tasting fresh:

• Storage: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
• Reheating: Warm it in a skillet over low heat with a splash of water or milk to revive the sauce. The microwave works too—just cover and stir occasionally.
• Freezing: While possible, the texture may change slightly. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen cherry tomatoes?
Yes! Just thaw and pat them dry before baking to avoid excess moisture.

Is there a dairy-free alternative to feta?
Absolutely! Try vegan feta or a block of firm tofu marinated in lemon juice and herbs for a similar tang.

Can I make this ahead of time?
You can prep the tomatoes and feta ahead, but bake them just before serving for the best texture.

Why is my sauce too thick?
If the pasta seems dry, stir in a little reserved pasta water or olive oil to loosen it up.

Final Thoughts

There’s something magical about how simple ingredients—creamy feta, sweet tomatoes, and fragrant herbs—come together to create a dish that feels like a warm hug. Whether you’re cooking for a crowd or just treating yourself, this baked feta pasta is sure to become a favorite. Don’t forget to savor every bite and maybe even lick the spoon—we won’t judge. Happy cooking!