Baked Feta Pasta Tomatoes (Printer View)

Creamy baked feta and sun-dried tomato pasta with fresh herbs and cherry tomatoes in a flavorful sauce.

# Components:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 1.1 lb whole cherry tomatoes
03 - 3.5 oz sundried 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

13 - Grated Parmesan cheese (optional)
14 - Lemon zest (optional)

# Method:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place cherry tomatoes, sundried tomatoes, garlic, and red onion (if using) into a large baking dish. Drizzle with 3 tablespoons olive oil and season with oregano, basil, crushed red pepper flakes, salt, and pepper. Toss gently to coat evenly.
03 - Position the feta block in the center of the baking dish and drizzle the remaining 1 tablespoon olive oil over it.
04 - Bake for 30 to 35 minutes until the tomatoes burst and the feta is golden and softened.
05 - Meanwhile, prepare pasta in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta water and drain the remainder.
06 - Remove the baking dish from the oven and mash the feta and tomatoes together using a fork or spoon to form a creamy sauce.
07 - Add the cooked pasta and reserved pasta water to the baking dish. Toss thoroughly to coat the pasta in the sauce.
08 - Stir in torn fresh basil leaves and adjust seasoning with salt and pepper as needed.
09 - Serve hot, garnished with grated Parmesan cheese and lemon zest if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but tastes even better than it looks, which is rare and deeply satisfying.
  • The feta becomes creamy and luxurious in a way that feels indulgent without being heavy or pretentious.
  • You're basically just roasting vegetables and pasta finishes itself, so the hands-on time is almost nonexistent.
02 -
  • Don't skip reserving pasta water—it's what transforms the roasted tomatoes and soft feta into an actual creamy sauce instead of just a chunky mixture.
  • The feta has to be whole when it goes in the oven; if you crumble it first, it'll dry out and won't turn into that silky, sauce-like texture that makes this dish work.
  • Timing is important but forgiving—if your pasta finishes before the feta is golden, just keep it warm on the stove. If the feta finishes first, that's fine too; just cover the dish and keep it warm while you finish cooking.
03 -
  • Don't crowd the baking dish or your tomatoes won't blister properly—they need space to caramelize and burst, not steam.
  • If your feta block is much larger than 200 grams, use the smaller amount; you want feta to flavor and enrich, not overpower everything else.
  • Tear the basil by hand right before adding it so it stays bright green and fresh looking, which sounds fussy but genuinely matters for presentation.
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