Baked Feta Pasta Tomatoes (Printable Version)

Creamy baked feta blends with sun-dried tomatoes, cherry tomatoes, and herbs for a vibrant Mediterranean pasta.

# Components:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 1.1 lb whole cherry tomatoes
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 garlic cloves, 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, to taste
12 - Freshly ground black pepper, to taste
13 - ½ cup fresh basil leaves, torn

→ Garnish (optional)

14 - Grated Parmesan cheese
15 - Lemon zest

# Directions:

01 - Set the oven to 400°F to prepare for baking.
02 - Combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion (if using) in a large baking dish. Drizzle with 3 tablespoons olive oil, sprinkle with oregano, basil, crushed red pepper flakes, salt, and pepper. Toss gently to blend flavors.
03 - Place the feta block in the center of the tomato mixture. Drizzle the remaining tablespoon of olive oil over the feta.
04 - Bake in the preheated oven for 30 to 35 minutes until tomatoes burst and feta is golden and creamy.
05 - While baking, cook pasta in a large pot of salted boiling water following package directions. Reserve ½ cup of pasta water, then drain the pasta.
06 - Remove the baking dish from the oven. Use a fork or spoon to mash the feta and tomatoes into a creamy sauce.
07 - Add the drained pasta and reserved pasta water to the sauce. Toss thoroughly to evenly coat the pasta.
08 - Fold in torn fresh basil leaves and taste to adjust salt and pepper if needed.
09 - Serve immediately, optionally garnished with grated Parmesan cheese and lemon zest.

# Expert Tips:

01 -
  • One block of feta transforms into a silky, naturally creamy sauce without any cream—it's almost like magic happening in your oven.
  • The roasted tomatoes burst and concentrate into something so flavorful it tastes like you've been cooking all day.
  • It comes together in less time than ordering takeout, but tastes like you actually spent effort on it.
02 -
  • Don't skip reserving the pasta water—it's the invisible thread that holds everything together and prevents the dish from drying out as it sits.
  • The feta has to be room temperature or cold when it goes into the oven; straight from the fridge, it can have a gritty texture if you're not careful, so let it sit out for five minutes first.
03 -
  • Quality olive oil truly matters here since it becomes part of the sauce, so use something you'd actually enjoy eating on bread.
  • Don't be shy with seasoning the tomato mixture before the feta goes in—the roasting concentrates flavors and you want every layer to sing.
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