Baked Feta Pasta Tomatoes (Printable Version)

Creamy pasta combining baked feta, cherry tomatoes, sun-dried tomatoes, and fresh herbs.

# Ingredient List:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 1.1 lb whole cherry tomatoes
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

13 - Grated Parmesan cheese (optional)
14 - Lemon zest (optional)

# Directions:

01 - Set the oven to 400°F to heat.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion if using. Drizzle with 3 tablespoons olive oil, sprinkle oregano, basil, crushed red pepper flakes, salt, and pepper. Toss gently to mix.
03 - Place the feta block in the center of the baking dish and drizzle the remaining 1 tablespoon olive oil over it.
04 - Bake in the preheated oven for 30 to 35 minutes until tomatoes burst and feta softens and turns golden.
05 - While baking, cook pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water, then drain pasta.
06 - Remove baking dish from oven, mash feta and tomatoes together with a fork or spoon until creamy.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss well to coat pasta evenly.
08 - Stir in torn fresh basil leaves and adjust seasoning as needed.
09 - Serve immediately, optionally topped with grated Parmesan and lemon zest.

# Expert Advice:

01 -
  • One pan does almost all the work while you handle the pasta—minimal cleanup, maximum flavor.
  • The baked feta becomes impossibly creamy without any cream, making it feel indulgent but honest.
  • Sun-dried tomatoes add a concentrated sweetness and tang that transforms simple ingredients into something craveable.
02 -
  • Don't drain your pasta water down the sink like most people do—that starchy liquid is what transforms a dry dish into something silky and cohesive.
  • If your feta looks dry after baking, it's probably not done yet; it should jiggle slightly when you shake the dish and have a barely-golden top, not a browned one.
  • Toss the fresh basil in at the very end, not before baking, or it'll turn into sad brown bits with no flavor to contribute.
03 -
  • Use room-temperature feta if possible; it will soften more evenly in the oven instead of staying stubbornly cold in the center.
  • Don't skip the dried herbs during roasting—they bloom and intensify in the heat, doing more flavor work than fresh herbs ever could at this stage.
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