Description

Baked Feta Pasta is a creamy, tangy, and comforting pasta dish made by roasting cherry tomatoes, feta cheese, and flavorful herbs in the oven until soft and bursting, then tossing the mixture with cooked pasta and fresh basil. This easy one-bake recipe combines the sweetness of roasted tomatoes with the salty creaminess of baked feta, making it a perfect quick weeknight meal.

Ingredients

Scale

Pasta and Cheese

12 ounces medium pasta like gemelli, rotini, or fusilli
1 block 7-8 ounces feta in brine, preferably French feta or 100% sheep's milk

Tomatoes and Flavorings

2 pints (20-25 ounces) cherry tomatoes
½ cup chopped sun dried tomatoes in oil (optional)
2 cloves garlic, minced
2-3 tablespoons chopped fresh basil

Herbs and Oil

¼ cup basil pesto
2 tablespoons olive oil + more for drizzling
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon red pepper flakes
Salt and pepper to taste

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Instructions

Preheat oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the tomatoes and feta.
Mix ingredients: In a baking dish, combine cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir until all ingredients are evenly coated.
Add feta: Make a space in the center of the tomato mixture and place the block of feta there. Drizzle the top of the feta with a little olive oil for extra creaminess.
Bake: Bake uncovered in the preheated oven for 35 minutes until the feta softens and the tomatoes are bursting and juicy.
Cook the pasta: About 10 minutes before the baking finishes, bring salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of the pasta cooking water before draining.
Add basil and garlic: Remove the baking dish from the oven and immediately stir in the minced garlic and chopped fresh basil. Stir for about 30 seconds to allow the residual heat to soften the garlic.
Make the sauce: Using a spatula, press down on the softened feta to break it apart and make a creamy sauce. Stir everything together until well combined.
Combine pasta and sauce: Add the cooked pasta to the tomato and feta mixture. Toss well to coat evenly. For creamier texture, add reserved pasta water ¼ cup at a time, up to ½ cup, until desired consistency is reached.
Adjust seasoning: Taste and season with additional salt, pepper, or red pepper flakes as desired. For a less tangy sauce, stir in a teaspoon or two of sugar or honey.

Notes

Use young feta packed in brine made from sheep’s milk for the creamiest result, such as French or Israeli feta.
If feta is too strong, try half feta and half cream cheese or other soft cheeses like goat cheese, ricotta, brie, or burrata for a milder flavor.
Medium-shaped pastas like gemelli, casarecce, rotini, orecchiette, fusilli, elbows, or farfalle work best to hold the sauce.
Adjust pasta quantity based on density; heavier compact pasta like gemelli needs about 12 ounces, while less dense pasta like cavatappi needs about 8 ounces.
Choose the sweetest ripe cherry tomatoes for best flavor.
Sun-dried tomatoes are optional; if omitted, add an extra tablespoon of olive oil.
For a gluten-free version, use gluten-free pasta or substitutes like zucchini noodles, sweet potato noodles, or serve over rice or risotto.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat leftovers in the microwave with a splash of milk to restore creaminess or gently on the stove with added milk or olive oil.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 30 mg