Baked Feta Pasta Cherry Tomatoes

I stumbled across this recipe on a rainy Tuesday when I had nothing but a block of feta and a carton of cherry tomatoes about to go soft. I tossed everything into a dish, slid it into the oven, and forgot about it until the smell pulled me back to the kitchen. What came out was so creamy and bright that I stood there eating it straight from the pan with a wooden spoon, no plate needed.

The first time I made this for friends, one of them asked if I'd trained in Italy. I laughed so hard I nearly spilled the pasta water I was using to loosen the sauce. It became my go-to whenever I wanted to look effortlessly competent in the kitchen, which is exactly what this dish does for you.

Ingredients

• Block feta cheese (200 g): Use a whole block, not crumbled feta, because it needs to soften and melt into a creamy base without falling apart too early.
• Cherry tomatoes (500 g): Small and sweet tomatoes work best here since they burst quickly and release their juices to coat everything in bright acidity.
• Garlic (3 cloves, minced): Fresh garlic roasted alongside the tomatoes becomes mellow and almost sweet, nothing like the sharp bite of raw garlic.
• Fresh basil (2 tbsp chopped, plus extra): Stir it in at the end so it stays vibrant and fragrant, not sad and brown from too much heat.
• Extra virgin olive oil (2 tbsp): A good olive oil makes a difference here because it coats the tomatoes and helps the feta get golden on top.
• Short pasta (300 g): Penne, fusilli, or rigatoni all work beautifully because their shapes hold onto the creamy sauce in every bite.
• Dried oregano (½ tsp): Just enough to add a hint of Mediterranean warmth without overpowering the fresh basil.
• Crushed red pepper flakes (¼ tsp, optional): A pinch gives the dish a gentle kick, but you can skip it entirely if you prefer things mild.
• Salt and black pepper: Season generously before baking and taste again at the end, because feta is salty but the tomatoes and pasta need their own seasoning.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and let it heat fully while you gather everything. A hot oven is key to getting those tomatoes to burst and caramelize.

Arrange the Tomatoes and Garlic:

Spread the cherry tomatoes and minced garlic in a large oven-safe baking dish, then drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and pepper. Toss everything with your hands so each tomato glistens.

Nestle the Feta:

Place the block of feta right in the center of the tomatoes and drizzle a little more olive oil over the top. It should look snug and ready to melt into everything around it.

Bake Until Golden:

Slide the dish into the oven and bake for 30 minutes, until the tomatoes are collapsed and jammy and the feta has turned golden brown on top. The smell alone will make you impatient.

Cook the Pasta:

While everything bakes, boil a large pot of salted water and cook your pasta until al dente. Scoop out half a cup of the starchy pasta water before you drain, because it's magic for loosening the sauce.

Mash and Mix:

Pull the baking dish out of the oven and use a fork to mash the feta and tomatoes together until creamy. It should look like a chunky, tangy sauce with bits of tomato skin and garlic throughout.

Toss with Pasta:

Add the drained pasta and chopped basil directly to the baking dish and toss everything together. If it looks too thick, splash in some of that reserved pasta water until it coats every piece.

Taste and Serve:

Season with more salt and pepper if needed, then serve immediately with extra basil scattered on top. It tastes best when it's still warm and the sauce clings to the pasta.

Save

There was a night last summer when I made this on the deck with the oven door open and the windows wide. My neighbor leaned over the fence and asked what smelled so good, and I ended up bringing her a bowl still warm from the pan. She texted me the next day asking for the recipe, and I realized this dish has a way of turning strangers into friends.

How to Choose Your Feta

Not all feta is created equal, and the block you pick matters more than you think. Look for Greek or Bulgarian feta packed in brine, because it stays creamy and tangy when baked instead of drying out. The pre-crumbled stuff will not give you the same luscious texture, so spend the extra minute unwrapping a whole block.

What to Do with Leftovers

If you somehow have any left, store it in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or olive oil to bring the sauce back to life. I have also eaten it cold straight from the container for breakfast, and I am not ashamed.

Simple Swaps and Add-Ins

This recipe is forgiving and loves improvisation. You can toss in baby spinach or arugula right at the end for some greens, or swap the feta for goat cheese if you want something tangier and a little funkier. Some people add sun-dried tomatoes or olives for extra punch, and I have even stirred in a handful of toasted pine nuts when I felt fancy.

• Use gluten-free pasta if you need it to be celiac-friendly, and the dish works exactly the same way.
• Try adding a squeeze of lemon juice at the end for brightness if your tomatoes are not as sweet as you hoped.
• Pair it with a crisp white wine like Sauvignon Blanc or a light rosé, and you have a meal that feels like a vacation.

Save

This is the kind of recipe that makes you feel capable and calm, even on chaotic nights when nothing else is going right. Keep a block of feta in the fridge and a bag of cherry tomatoes on hand, and you will always have a meal that feels like a small celebration.

Recipe FAQs

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or similar are ideal as they hold the creamy sauce well.

→ Can I use other cheeses instead of feta?

Goat cheese offers a tangy variation, but feta’s crumbly texture and saltiness are key to the dish’s character.

→ How do I achieve the creamy sauce with baked ingredients?

Baking the feta and tomatoes softens them; mashing together creates a creamy sauce that coats the pasta beautifully.

→ Is it important to save some pasta cooking water?

Yes, adding reserved pasta water helps loosen the sauce and improves its texture for better coating.

→ Can I add greens to enhance the dish?

Adding baby spinach or arugula before serving adds freshness and a slight peppery note.