I make this baked feta pasta when I want something creamy, comforting, and incredibly easy. The oven does most of the work for me, transforming juicy cherry tomatoes and a block of feta into a rich, velvety sauce that coats every bite of pasta perfectly. It’s simple, flavorful, and perfect for a quick weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz pasta (penne, fusilli, or my choice)
1 block (7–8 oz) feta cheese
2 cups cherry tomatoes
4 cloves garlic, minced
¼ cup olive oil
1 tsp dried oregano
½ tsp red pepper flakes (optional)
½ tsp black pepper
Fresh basil leaves, chopped
½ cup reserved pasta water
Directions
I preheat the oven to 400°F (200°C).
In a baking dish, I toss the cherry tomatoes with minced garlic, olive oil, oregano, red pepper flakes, and black pepper.
I place the feta block in the center of the dish, drizzle a little more olive oil on top, and bake for about 30 minutes, until the tomatoes burst and the feta softens.
While it bakes, I cook the pasta according to the package instructions and reserve ½ cup of pasta water before draining.
Once the baking dish comes out of the oven, I mash the feta and tomatoes together to create a creamy sauce.
I add the cooked pasta and reserved pasta water, then mix everything well until the pasta is fully coated.
I finish by sprinkling fresh basil on top and serve it warm.
Servings and Timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
I like adding fresh spinach right after baking so it wilts into the hot sauce. Mushrooms or olives also add great depth of flavor. Sometimes I swap feta for goat cheese for a slightly tangier and creamier texture.
When I want a healthier twist, I use whole wheat pasta or gluten-free pasta. I can also add grilled chicken or shrimp if I want to make it more filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or milk to loosen the sauce, since it thickens as it sits. I warm it gently on the stovetop or in the microwave, stirring halfway through to keep it creamy.
FAQs
Can I use a different type of pasta?
I can use any pasta shape I like. Short pasta such as penne, fusilli, or rigatoni works especially well because it holds onto the creamy sauce.
Can I make this dish ahead of time?
I prefer it fresh, but I can prepare it a few hours in advance and reheat it gently before serving. I just add a little liquid to refresh the sauce.
What if I don’t like spicy food?
I simply leave out the red pepper flakes. The dish will still be flavorful without any heat.
Can I add protein to this recipe?
I often add grilled chicken, shrimp, or even crispy bacon to make it more filling and turn it into a complete meal.
Why is my sauce too thick?
If the sauce feels too thick, I stir in a bit more reserved pasta water until I reach the creamy consistency I like.
Conclusion
I find this baked feta pasta to be one of the easiest and most satisfying meals I can make. With just a handful of simple ingredients and minimal effort, I get a creamy, flavorful pasta dish that always turns out delicious. Whether I keep it classic or customize it with extra ingredients, it never disappoints.
📖 Recipe:
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Baked Feta Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and comforting baked feta pasta made with roasted cherry tomatoes, garlic, olive oil, and a block of feta cheese that melts into a rich, velvety sauce. Simple to prepare and perfect for an easy weeknight dinner.
Ingredients
8 oz pasta (penne, fusilli, or preferred shape)
1 block (7–8 oz) feta cheese
2 cups cherry tomatoes
4 cloves garlic, minced
1/4 cup olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/2 tsp black pepper
Fresh basil leaves, chopped
1/2 cup reserved pasta water
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the cherry tomatoes with minced garlic, olive oil, oregano, red pepper flakes, and black pepper.
- Place the feta block in the center of the dish and drizzle a little more olive oil on top.
- Bake for about 30 minutes, until the tomatoes burst and the feta softens.
- While baking, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven and mash the feta and tomatoes together to create a creamy sauce.
- Add the cooked pasta and reserved pasta water. Mix well until the pasta is fully coated.
- Sprinkle with fresh basil and serve warm.
Notes
Add fresh spinach after baking to let it wilt into the hot sauce.
Mushrooms or olives can be added for extra depth of flavor.
Swap feta with goat cheese for a tangier and creamier texture.
Use whole wheat or gluten-free pasta as desired.
Add grilled chicken or shrimp for additional protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a splash of water or milk when reheating to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
