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Baked Feta Pasta with Cherry Tomatoes

Close-up of a white bowl filled with creamy Baked Feta Pasta with Cherry Tomatoes, garnished with fresh parsley.
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A simple, one-pan recipe for creamy baked feta and cherry tomatoes, mixed with pasta for a quick weeknight meal.

Ingredients

Scale
  • 1 (7-8 ounce) block feta cheese
  • 2 pints cherry or grape tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 12 ounces pasta (penne, rotini, or fusilli recommended)
  • 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the block of feta cheese in the center of a 9×13 inch baking dish.
  3. Arrange the cherry tomatoes around the feta block in the baking dish.
  4. In a small bowl, mix the 1/4 cup olive oil, minced garlic, dried oregano, pepper, and salt.
  5. Pour this oil mixture evenly over the tomatoes and drizzle a little over the feta.
  6. Bake for 30 to 35 minutes, or until the tomatoes have burst and the feta is soft and creamy.
  7. While the dish bakes, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
  8. Remove the baking dish from the oven. Use a fork to mash the baked feta and burst tomatoes together, stirring until a creamy sauce forms. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency.
  9. Add the drained pasta directly to the baking dish and toss everything together until the pasta is fully coated in the sauce.
  10. Stir in most of the fresh basil. Serve immediately, garnished with the remaining basil.

Notes

  • Use a block of feta packed in brine for the best texture; pre-crumbled feta will not achieve the same creamy result.
  • For a richer flavor, you can add a pinch of red pepper flakes with the oregano.
  • If you prefer a smoother sauce, you can blend the baked feta and tomatoes with a splash of pasta water using an immersion blender before mixing with the pasta.
  • Penne or rotini hold the creamy sauce well, but any short pasta shape works.

Nutrition

Find it online: https://epicureempire.com/baked-feta-pasta-with-cherry-tomatoes/