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Creamy Baked Feta Pasta

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A simple and comforting baked feta pasta recipe that combines roasted tomatoes and creamy melted feta into a luscious sauce, perfect for quick weeknight dinners.

Ingredients

Scale
  • 7-ounce (200 g) block of good-quality feta cheese, preferably in brine
  • 2 pints (500 g) cherry tomatoes, whole
  • 3 tablespoons extra virgin olive oil
  • 3–4 cloves garlic, minced or thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 10 ounces (280 g) pasta (penne, fusilli, or spaghetti)
  • Handful of fresh basil or oregano, roughly chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, minced garlic, red pepper flakes (if using), and a pinch of salt and pepper until evenly coated.
  3. Place the block of feta cheese in the center of a medium-sized oven-safe baking dish.
  4. Pour the tomatoes around the feta, creating a nest.
  5. Drizzle the remaining 1 tablespoon of olive oil over the feta.
  6. Roast in the oven for 30-35 minutes until the tomatoes are bubbling and slightly caramelized and the feta is soft and golden on top.
  7. While the feta and tomatoes roast, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente (usually 8-10 minutes). Drain and reserve about 1/2 cup (120 ml) of pasta water.
  8. Remove the baking dish from the oven carefully. Using a spoon or fork, mash the feta and roasted tomatoes together until creamy and well blended.
  9. Add a splash of reserved pasta water if the sauce seems thick. Stir in fresh basil or oregano and a squeeze of lemon juice if desired.
  10. Toss the cooked pasta into the creamy sauce and stir until every piece is coated.
  11. Serve immediately, garnished with extra fresh herbs or cracked black pepper.

Notes

Do not skip the olive oil drizzle to help the feta develop a golden crust and prevent drying out. Use fresh garlic to avoid bitter burnt bits. Reserve pasta water to adjust sauce consistency. Avoid over-roasting to prevent dry, crumbly feta. Add fresh herbs at the end for brightness. Short pasta shapes like penne or fusilli hold the sauce best. For vegan or gluten-free adaptations, use plant-based feta and gluten-free pasta respectively.

Nutrition

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