Baked Feta Pasta Tomatoes (Printable)

Creamy pasta with baked feta, cherry and sun-dried tomatoes, fresh herbs, and Mediterranean flair.

# Ingredient list:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 lb 2 oz cherry tomatoes, whole
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 cloves garlic, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Pasta

06 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Herbs & Seasoning

07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn

→ Garnish (optional)

13 - Grated Parmesan cheese
14 - Lemon zest

# Cooking steps:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion if using. Drizzle with 3 tablespoons olive oil, then sprinkle oregano, basil, red pepper flakes, salt, and pepper. Toss thoroughly to coat evenly.
03 - Place the block of feta cheese in the center of the baking dish and drizzle the remaining tablespoon of olive oil over it.
04 - Bake in the preheated oven for 30 to 35 minutes, until tomatoes burst and feta becomes golden and softened.
05 - While baking, cook pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta cooking water before draining.
06 - Remove the baking dish from the oven and mash the feta and tomatoes together with a fork or spoon to create a creamy sauce.
07 - Add the drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat the pasta evenly with the sauce.
08 - Stir in torn fresh basil leaves and adjust seasoning if necessary.
09 - Serve hot, optionally garnished with grated Parmesan cheese and lemon zest.

# Expert advice:

01 -
  • The feta melts into a luxurious sauce without any cream needed, making it feel indulgent but entirely honest.
  • Most of the work happens in the oven while you cook pasta, so you're barely actually cooking.
  • Sun-dried tomatoes add a depth that fresh tomatoes alone could never achieve, turning something simple into something craveable.
02 -
  • Do not drain your pasta water before you need it because that starchy liquid is what transforms a dry mixture into an actual creamy pasta sauce.
  • If your tomatoes don't burst during baking, your oven might run cool, so consider using a higher rack position next time or trusting a thermometer over the dial.
  • The feta needs to be right in the center of the tomatoes or it won't soften evenly; burying it or placing it to the side changes everything about the final texture.
03 -
  • Reserve your pasta water before draining because going back to scoop it after the fact is always awkward and sometimes impossible.
  • Don't skip the lemon zest garnish because it's the tiny bright note that makes everyone pause and ask what just happened to their taste buds.
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