Baked Feta Pasta
This Baked Feta Pasta is the viral one-pan dinner that actually deserves the hype. Cherry tomatoes roast until jammy, feta turns creamy, and the whole pan transforms into a rich tomato-feta sauce that clings to every bite of pasta. It’s easy, comforting, and perfect for busy weeknights.
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Nutrition (per serving)
Why You’ll Love This Recipe
Baked feta pasta is creamy, comforting, and ridiculously easy. Roasting concentrates the tomatoes into a sweet, jammy base, and the feta melts into a tangy sauce that tastes like it took far more effort than it did. It’s also a one-pan dinner with minimal cleanup, which makes it perfect for weeknights.
Ingredient Highlights
Cherry tomatoes roast into a naturally sweet sauce, while block feta creates creaminess without needing heavy cream. Garlic softens and infuses into the pan juices, adding depth. Pasta water is the key finishing move because it loosens the sauce and makes it glossy so it coats every noodle.
Step-by-Step Instructions
Step 1: Heat oven to 400°F (200°C). Add cherry tomatoes to a baking dish. Drizzle with olive oil and add garlic, salt, pepper, oregano, and red pepper flakes if using.
Season the tomatoes and garlic with olive oil, herbs, salt, and pepper.
Step 2: Place the block of feta in the center of the tomatoes. Drizzle a little olive oil over the feta.
Place the feta in the middle so it bakes into the sauce.
Step 3: Bake for 25 minutes until tomatoes burst and feta is soft.
Bake until the tomatoes burst and the feta is soft and melty.
Step 4: While it bakes, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Cook pasta until al dente and reserve pasta water before draining.
Step 5: Remove the dish from the oven. Mash the tomatoes and feta together and stir until a creamy sauce forms.
Mash and stir until the pan turns into a creamy tomato-feta sauce.
Step 6: Add pasta to the baking dish and toss until coated.
Add pasta and toss until every noodle is coated.
Step 7: Add pasta water a splash at a time as needed until the sauce looks silky and clingy.
Add pasta water a splash at a time until the sauce is silky.
Step 8: Finish with fresh basil and serve hot.
Finish with basil and serve hot.
Tips for Best Results
Use block feta, not crumbles, because it melts into the creamiest sauce. Roast until the tomatoes are truly burst and jammy so the sauce tastes rich and not watery. Add pasta water slowly, a splash at a time, until the sauce becomes silky and clings to the pasta.
Collage showing baked feta pasta tips including using block feta, roasting tomatoes until jammy, and adding pasta water for glossy sauce
Variations
Stir in baby spinach at the end for greens, or add cooked chicken for extra protein. Add sliced shallots to the pan for extra sweetness. If you want more heat, increase red pepper flakes or finish with chili crisp.
Stir in spinach, add chicken for protein, or finish with extra chili for heat.
What to Serve With It
Serve with a crisp green salad, roasted broccoli, or garlic bread. If the sauce feels rich, a squeeze of lemon at the end brightens everything up.
Serve with a crisp salad, roasted broccoli, or garlic bread to round out the meal.
FAQ
Can I use feta crumbles?
Block feta works best, but crumbles can work in a pinch.
Why is my sauce watery?
The tomatoes likely needed more roasting time.
Can I reheat leftovers?
Yes. Add a splash of water when reheating to loosen the sauce.
Recipe
Baked Feta Pasta
Ingredients
- 2 pints cherry tomatoes
- 8 oz (225 g) block feta cheese
- 1/3 cup olive oil
- 4 cloves garlic, peeled and smashed
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp red pepper flakes (optional)
- 12 oz (340 g) pasta (penne, rigatoni, or fusilli)
- 1/2 cup pasta water, reserved (as needed)
- Fresh basil, torn (for serving)
Instructions
- 1
Step 1: Heat oven to 400°F (200°C). Add cherry tomatoes to a baking dish. Drizzle with olive oil and add garlic, salt, pepper, oregano, and red pepper flakes if using.
- 2
Step 2: Place the block of feta in the center of the tomatoes. Drizzle a little olive oil over the feta.
- 3
Step 3: Bake for 25 minutes until tomatoes burst and feta is soft.
- 4
Step 4: While it bakes, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- 5
Step 5: Remove the dish from the oven. Mash the tomatoes and feta together and stir until a creamy sauce forms.
- 6
Step 6: Add pasta to the baking dish and toss until coated.
- 7
Step 7: Add pasta water a splash at a time as needed until the sauce looks silky and clingy.
- 8
Step 8: Finish with fresh basil and serve hot.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.