Best Baked Feta Pasta
This viral baked feta pasta combines roasted cherry tomatoes and creamy feta cheese to create a luscious, restaurant-quality sauce with minimal effort. The tomatoes burst into jammy sweetness while the feta melts into a silky coating that clings to every piece of pasta, making it the perfect weeknight dinner that tastes like you spent hours in the kitchen.
Equipment
- 9x13-inch baking dish or similar oven-safe casserole dish
- Large pot for boiling pasta
- Colander
- Wooden spoon or fork for mashing
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 cups cherry tomatoes about 2 pints or 600g
- 8 ounces feta cheese block 225g, preferably Greek or sheep's milk
- 1/3 cup extra virgin olive oil 80ml, plus more for drizzling
- 4 garlic cloves smashed or minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for a little kick
- 12 ounces pasta 340g, rigatoni, penne, or cavatappi
- 1/2 cup fresh basil leaves torn or chopped
- 1 teaspoon honey optional, to balance acidity
- fresh lemon zest optional, for brightness
Instructions
- Preheat oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
- Place cherry tomatoes in the baking dish, drizzle with 2 tablespoons olive oil, and season with half the salt and pepper. Toss to coat evenly.
- Pat feta dry and place in center of dish. Scatter garlic around tomatoes, drizzle remaining olive oil over feta, and season with remaining salt, pepper, red pepper flakes, and honey if using.
- Bake for 30-35 minutes until tomatoes burst and are bubbling, and feta is soft with golden-brown edges.
- About 15 minutes before baking is done, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- Remove baking dish from oven and use a fork to mash feta and tomatoes together, stirring vigorously until creamy. Add pasta water as needed to reach desired consistency.
- Add drained pasta to sauce and toss to coat, adding more pasta water if needed for a glossy finish.
- Stir in fresh basil and lemon zest if using. Serve immediately with extra basil for garnish.
Notes
- Use block feta instead of crumbled for the creamiest sauce. Block feta has better moisture content and melts beautifully.
- Don't skip the pasta water - the starchy liquid creates a silky sauce that clings to every piece of pasta.
- Choose ripe, sweet cherry tomatoes for best results. They should be firm but give slightly when squeezed.
- Smash garlic cloves instead of mincing to prevent burning. Whole smashed cloves release flavor without turning bitter.
- Time your pasta to finish when the feta is done baking so you can toss hot pasta with hot sauce for best results.
- Add protein like cooked Italian sausage, grilled chicken, or sautéed shrimp for a heartier meal.
- Try goat cheese or Boursin instead of feta for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of water or milk.
- The sauce thickens as it cools, which is normal. Add liquid when reheating to restore creamy consistency.
- For extra color on top, increase oven temperature to 450°F for the final 5-10 minutes of baking.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 50gProtein: 13gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 480mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg
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