Baked Feta Pasta Cherry Tomatoes (Printer-friendly)

Creamy pasta with roasted feta, cherry tomatoes, and garlic for a flavorful Mediterranean-inspired dish.

# What You Need:

→ Vegetables

01 - 1 lb cherry tomatoes
02 - 3 cloves garlic, minced
03 - 2 tbsp fresh basil leaves, plus extra for garnish

→ Dairy

04 - 7 oz block feta cheese

→ Pasta

05 - 10 oz dried pasta (penne, fusilli, or similar)

→ Oils & Seasonings

06 - 3 tbsp extra-virgin olive oil
07 - 1/2 tsp dried oregano
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Place cherry tomatoes in a baking dish, add minced garlic, drizzle with 2 tablespoons of olive oil, season with salt, black pepper, and oregano, then toss to combine.
03 - Create a space in the center of the baking dish and place the feta block there; drizzle the remaining 1 tablespoon of olive oil over the feta.
04 - Sprinkle crushed red pepper flakes over the feta if desired.
05 - Bake for 30 to 35 minutes until tomatoes burst and feta is golden and softened.
06 - While baking, cook pasta in salted boiling water following package instructions until al dente; reserve 1/2 cup pasta cooking water then drain.
07 - Remove baking dish from oven and mash feta and tomatoes with a fork until creamy and well combined.
08 - Add cooked pasta and fresh basil into the baking dish; toss ingredients together, adding reserved pasta water gradually to achieve a silky sauce consistency.
09 - Adjust seasoning as needed and serve immediately garnished with additional basil leaves.

# Expert Tips:

01 -
  • The feta melts into a silky, savory sauce while the tomatoes burst into sweet, jammy perfection.
  • You're essentially making pasta while the oven does the heavy lifting—no constant stirring or complicated techniques.
  • It tastes elegant enough for company but simple enough that you won't stress about timing.
  • One baking dish, minimal cleanup, and your kitchen smells absolutely incredible.
02 -
  • Don't skip reserving pasta water—it's the secret to transforming roasted feta and tomatoes into an actual sauce rather than just hot cheese and vegetables.
  • The feta doesn't need to be completely smooth; those soft, creamy chunks mixed with burst tomato are exactly what you want.
03 -
  • Use a block of feta rather than crumbled—it holds its shape in the oven and melts into something creamier and more luxurious.
  • If your tomatoes aren't particularly flavorful, a tiny pinch of sugar while they roast helps coax out their natural sweetness without making anything taste dessert-like.

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