Description
This creamy baked feta pasta combines roasted cherry tomatoes, tangy feta cheese, and fresh basil for a comforting, crowd-pleasing dinner. It’s quick, easy, and perfect for busy weeknights or sharing with friends and family.
Ingredients
Scale
- 1 block (7–8 oz) Greek feta cheese (in brine, if possible)
- 2 pints (about 20 oz) cherry or grape tomatoes
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, peeled and smashed
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 12 oz short pasta (penne, fusilli, or rigatoni)
- 1/3 cup fresh basil leaves, torn or sliced
- Zest of 1 lemon (optional)
- Freshly grated Parmesan cheese (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C) and position the oven rack in the middle.
- Place the block of feta cheese in the center of a 9×13-inch baking dish. Scatter the cherry tomatoes around the cheese.
- Drizzle olive oil evenly over the tomatoes and feta. Add the smashed garlic cloves. Sprinkle with red pepper flakes, dried oregano, salt, and pepper. Toss tomatoes gently to coat, leaving the feta in the center.
- Bake for 35–40 minutes, until tomatoes are bursting and juicy and feta is golden and soft. (Add 5 minutes if tomatoes are large or out of season.)
- While baking, bring a large pot of salted water to a boil. Add pasta and cook until al dente (8–10 minutes). Reserve 1/2 cup pasta water, then drain.
- Remove baking dish from oven. Use a wooden spoon to mash feta, tomatoes, and garlic into a creamy sauce. Add reserved pasta water as needed for desired consistency.
- Add cooked pasta to the baking dish and toss to coat in sauce. Add most of the basil and lemon zest, tossing again.
- Serve hot, topped with extra basil, lemon zest, and Parmesan cheese if desired.
Notes
For best results, use a block of Greek feta in brine. Don’t skip the pasta water—it makes the sauce creamy. Add lemon zest and fresh basil at the end for brightness. For gluten-free, use your favorite GF pasta. Store leftovers in the fridge for up to 3 days and reheat with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 520
- Sugar: 7
- Sodium: 900
- Fat: 23
- Saturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 17
Keywords: baked feta pasta, creamy pasta, roasted tomato pasta, easy dinner, vegetarian pasta, Mediterranean, weeknight dinner, comfort food