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Baked Feta Pasta with Cherry Tomatoes

A close-up of creamy Baked Feta Pasta with roasted cherry tomatoes and fresh herbs in a white bowl.
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A simple, one-pan recipe for creamy baked feta cheese mixed with roasted cherry tomatoes, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 (7-8 ounce) block feta cheese, preferably Greek style
  • 1 pint cherry or grape tomatoes
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced (optional)
  • 12 ounces pasta (penne, rotini, or fusilli recommended)
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the block of feta cheese in the center of a small, oven-safe baking dish or a small sheet pan lined with parchment paper.
  3. Arrange the cherry tomatoes around the feta block.
  4. Drizzle the tomatoes and feta with 3 tablespoons of olive oil. If using garlic, sprinkle it over the tomatoes.
  5. Sprinkle the oregano, pepper, and salt over the tomatoes and feta.
  6. Bake for 25 to 30 minutes, or until the tomatoes have burst and softened, and the feta is warm and creamy throughout. The feta should be easily mashable with a fork.
  7. While the feta bakes, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
  8. Remove the baking dish from the oven. Use a fork to mash the baked feta and burst tomatoes together, mixing them thoroughly to create a creamy sauce. Add a splash of the reserved pasta water if the sauce seems too thick.
  9. Add the drained pasta directly to the baking dish with the sauce. Toss everything together until the pasta is evenly coated. Add more pasta water, one tablespoon at a time, until you reach your desired consistency.
  10. Serve immediately, garnished with fresh basil leaves and an extra drizzle of olive oil if desired.

Notes

  • Use a block of feta packed in brine for the best texture; pre-crumbled feta will not bake correctly.
  • For a richer flavor, roast the tomatoes for 10 minutes before adding the feta to the pan.
  • If you prefer a smoother sauce, you can blend the baked feta and tomatoes in a food processor before mixing with the pasta.
  • Pasta shapes with ridges or tubes, like penne or rotini, hold the creamy sauce well.

Nutrition

Find it online: https://flavorzine.com/baked-feta-pasta-with-cherry-tomatoes/