Baked Feta Pasta Cherry Tomatoes

There's a moment in every cook's life when a recipe stops being instructions and becomes muscle memory. For me, that happened with baked feta pasta on a Tuesday night when I had almost nothing in my pantry except a block of feta, some cherry tomatoes from the farmer's market, and dried pasta. What emerged from my oven was so unexpectedly luxurious—creamy, tangy, bright—that I've made it countless times since. It's become my go-to for weeknights when I want to feel like I've done something special without the fuss.

I made this for my partner one evening after we'd had a particularly long day, and watching them take that first bite—how their whole face changed—reminded me why I cook. There's something about the way the salty feta mingles with the sweetness of the roasted tomatoes that just feels like comfort. We finished the entire bowl in near silence, which says everything.

Ingredients

• 500 g cherry tomatoes: Look for tomatoes that feel heavy and smell sweet at the stem end; they'll concentrate into something almost jam-like as they roast.
• 200 g block feta cheese: Use the highest quality you can find—this isn't the place to skimp, since feta is the star and will soften beautifully in the oven.
• 300 g dried pasta: Penne, fusilli, or any short pasta that cradles the creamy sauce works perfectly.
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here; it mellows and sweetens as it roasts alongside the tomatoes.
• 3 tbsp extra-virgin olive oil: This becomes part of your sauce, so choose one you actually enjoy tasting.
• 1/2 tsp dried oregano: A whisper of oregano ties the whole Mediterranean story together.
• 1/4 tsp crushed red pepper flakes: Optional, but they cut through the richness with a gentle heat.
• 2 tbsp fresh basil leaves: Added at the end, basil brightens everything and feels like a small luxury.
• Salt and freshly ground black pepper: Taste as you go—seasoning is what makes this sing.

Instructions

Prep and roast:

Preheat your oven to 200°C, then scatter the cherry tomatoes in a baking dish with minced garlic and 2 tablespoons of olive oil. Sprinkle with salt, pepper, and oregano, then toss until everything's coated. Make a little nest in the center, nestle in your block of feta, and drizzle with the remaining olive oil.

Toast the feta:

If you're using red pepper flakes, scatter them over the feta now. Slide the whole dish into the oven and let it go for 30 to 35 minutes, until the tomatoes have burst and softened and the feta has turned golden and impossibly creamy on top.

Cook the pasta:

While everything roasts, bring a large pot of salted water to a boil and cook your pasta to al dente—don't overcook it. Before you drain it, set aside about half a cup of that starchy cooking water; you'll need it to silken everything together.

Bring it all together:

Take the baking dish out of the oven and use a fork to gently mash the feta and tomatoes into a creamy, chunky sauce. Add the drained pasta and fresh basil, then toss everything together, adding splashes of pasta water until you have that silky, clinging sauce. Taste, adjust seasoning, and serve right from the baking dish if you're feeling relaxed about dinner.

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There was a night when I made this for a dinner party and worried the whole thing was too simple, too casual. But watching four people scrape their bowls clean and ask for the recipe told me something important: simplicity, when done with good ingredients and a little care, is its own kind of sophistication.

Variations and Additions

This recipe is a canvas. A handful of baby spinach or peppery arugula stirred in just before serving adds color and a fresh bite that plays beautifully against the creaminess. Roasted red peppers bring sweetness, while olives—Kalamata or Castelvetrano—add a briny sophistication. I've even thrown in sun-dried tomatoes when I wanted something more intense, or a few capers for a salty snap.

Dietary Adjustments

This dish is naturally vegetarian, but it's also forgiving of dietary tweaks. Gluten-free pasta works seamlessly if that's what you need; use a good quality one that holds its shape during cooking. For a dairy-free version, I've experimented with cashew cream mixed with nutritional yeast, though I'll admit the real feta is irreplaceable in terms of flavor and texture.

Make It Your Own

The magic of this recipe is how it invites you to adjust and adapt. Taste the sauce as you mix—it should feel creamy and cohesive, never grainy or dry. If it's thicker than you like, add more pasta water a splash at a time. If it tastes a little flat, a pinch more salt or fresh pepper is your friend.

• Cook your pasta one minute under the suggested time if you like it very al dente and resistant to your bite.
• Let the baking dish sit for a minute after you pull it from the oven before tossing everything together—the residual heat keeps everything warm without overcooking the pasta.
• Serve in shallow bowls with extra basil and a drizzle of good olive oil on top, because sometimes it's the finishing touch that makes people remember a meal.

Save

This is the kind of dish that turns a regular evening into something worth remembering. Make it often, make it your own, and let the good olive oil and sweet tomatoes do most of the talking for you.

Recipe FAQs

→ Can I use a different type of cheese?

Feta's crumbly texture and tangy flavor are key, but halloumi or goat cheese can be substitutes if baked until soft and creamy.

→ What pasta types work best for this dish?

Pasta shapes like penne, fusilli, or similar ridged varieties hold the sauce well and complement the creamy texture.

→ How can I make this dish gluten-free?

Simply substitute the pasta with your preferred gluten-free variety, following cooking instructions as usual.

→ Can I add more vegetables?

Yes, tossing in baby spinach, arugula, roasted red peppers, or olives before serving enhances flavor and nutrition.

→ What spice level does this dish have?

The dish is mild by default, but adding crushed red pepper flakes adds a subtle, adjustable heat.