Name: Baked Feta Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 8 ounces pasta (penne or fusilli work well); 1 block (8 ounces) feta cheese; 2 cups cherry tomatoes (halved); 1/4 cup olive oil; 3 cloves garlic (minced); 1 teaspoon dried oregano; Salt and pepper (to taste); Fresh basil; Red pepper flakes (for serving)

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Introduction

Baked feta pasta is a simple yet flavorful dish that has taken kitchens by storm. Creamy baked feta cheese melds with roasted cherry tomatoes to create a rich, tangy sauce that perfectly coats your favorite pasta. Ready in just 40 minutes, it’s an effortless meal that feels special.

A white square bowl filled with a pasta dish that has three main layers: the base layer consists of pale, ridged pasta tubes; scattered on top are halved roasted cherry tomatoes with a deep red, slightly wrinkled texture; crumbled white cheese is sprinkled generously, adding a soft and crumbly texture. The entire dish is lightly dusted with red chili flakes and small green herb bits, making it colorful and textured. A fresh green basil leaf is placed on top in the center as a garnish. The bowl is placed on a wood surface with a soft focus background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces pasta (penne or fusilli work well)
1 block (8 ounces) feta cheese
2 cups cherry tomatoes, halved
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil, for garnish (optional)
Red pepper flakes, for serving (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2: In a baking dish, combine the halved cherry tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper. Place the block of feta cheese in the center of the tomatoes. Bake for 25–30 minutes, until the tomatoes are blistered and the feta is soft and lightly golden.
Step 3: Remove the dish from the oven and use a fork to mash the feta into the roasted tomatoes and garlic, forming a creamy sauce. Add the cooked pasta to the dish and toss to combine. If the sauce is too thick, add a little reserved pasta water at a time until you reach the desired consistency.
Step 4: Serve warm, garnished with fresh basil and a sprinkle of red pepper flakes if desired.

Tips & Variations

For extra depth, roast the tomatoes and feta on a sheet lined with parchment paper for easier cleanup.
Swap dried oregano with fresh thyme or rosemary for a different herbal note.
Add sautéed spinach or kale to boost the dish’s nutrition and add color.
Use gluten-free pasta if you need a gluten-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce. This pasta is best eaten fresh but still delicious when reheated.

How to Serve

The dish is served in a white deep bowl filled with about three layers of pasta. The bottom layer is light golden rigatoni pasta, looking soft and firm. The middle layer has scattered chunks of white ricotta cheese with a crumbly texture. The top layer includes roasted cherry tomatoes that are deep red with slight charring, sprinkled with red pepper flakes and small green herb bits. There is a fresh green basil leaf placed in the center on top, adding a vibrant touch. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta’s tangy and crumbly texture is key to this recipe, but you can experiment with other cheeses like goat cheese or ricotta for a milder flavor and creamy texture.

What pasta shapes work best for baked feta pasta?

Penne, fusilli, or any short, ridged pasta are great because they hold the sauce well. However, feel free to use your favorite pasta shape—you can’t go wrong.