Description

This baked feta pasta recipe combines creamy, tangy feta cheese with bursting cherry tomatoes and aromatic herbs to create a flavorful, easy-to-make sauce. Roasted in the oven until perfectly soft, the feta and tomatoes meld into a rich sauce that coats your choice of medium-shaped pasta. Tossed with garlic and fresh basil, this comforting pasta dish is perfect for a quick weeknight dinner or a crowd-pleasing meal.

Ingredients

Scale

Primary Ingredients

12 ounces medium pasta like gemelli, rotini, or fusilli
2 pints (20-25 ounces) cherry tomatoes
½ cup chopped sun dried tomatoes in oil (optional)
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
¼ teaspoon salt
¼ teaspoon black pepper
1 block (7-8 ounces) feta cheese in brine, preferably French feta or 100% sheep's milk
2 cloves garlic, minced
2-3 tablespoons chopped fresh basil

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the feta and tomatoes.
Combine Ingredients: In a baking dish, add the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, dried parsley, dried 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 cheese there. Drizzle olive oil over the top of the feta.
Bake: Place the dish uncovered into the preheated oven and bake for 35 minutes, or until the tomatoes are bursting and the feta is soft.
Cook Pasta: About 10 minutes before the baking finishes, cook your pasta in a large pot of salted boiling water according to the package instructions. Reserve 1 cup of pasta cooking water before draining.
Add Garlic and Basil: Immediately after removing the dish from the oven, add the minced garlic and chopped basil. Stir for about 30 seconds to allow residual heat to gently cook the garlic and infuse flavors.
Create Sauce: Use a spatula to press down on the baked feta, breaking it up and blending it with the tomatoes to form a creamy sauce. Stir everything together well.
Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat evenly. For a creamier texture, add the reserved pasta water gradually in ¼ cup increments until your desired consistency is reached (about ½ cup is typical).
Season and Serve: Taste, then season with additional salt, pepper, and red pepper flakes if desired. For a less tangy sauce, stir in a teaspoon or two of sugar or honey. Serve immediately.

Notes

Use a young, brined feta made primarily from sheep’s milk for the creamiest texture. French or Israeli feta is ideal.
If you dislike the tanginess of feta, try mixing half feta and half cream cheese or substituting with ricotta, burrata, or goat cheese.
Choose medium-shaped pasta like gemelli, rotini, or fusilli for the best sauce coverage and texture.
For gluten-free alternatives, serve the sauce over gluten-free pasta, zoodles, spaghetti squash, or grains like rice or quinoa.
Don’t rinse sun-dried tomatoes; add them with their oil for extra flavor or omit if you prefer.
Leftovers store well in an airtight container in the fridge for up to 5 days. Reheat gently with a splash of milk or olive oil to restore creaminess.
Add your favorite vegetables or proteins to customize the dish to your taste.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 30 mg