Baked Feta Pasta with Tomatoes

There's something about the smell of cherry tomatoes bursting in a hot oven that makes you forget why you were ever intimidated by cooking. I stumbled into this dish on a Tuesday evening when I had pasta, some tomatoes that needed rescuing, and a block of feta taking up real estate in my fridge. What emerged was so effortlessly creamy and bright that I immediately texted my friend the photo—she made it that weekend and called me back raving about how it became her go-to dinner party move.

I remember making this for my neighbor who had just moved in and kept bringing me coffee. She took one bite and closed her eyes like it was the first real meal she'd had in months. That's when I realized this recipe does something special—it turns a weeknight dinner into a moment worth savoring.

Ingredients

• Cherry tomatoes (500 g): Use whole ones and don't skip the roasting step—that's where the magic happens, as the skins split and release all their sweetness into the dish.
• Feta cheese block (200 g): Get a proper block, not crumbled, so it can melt into that creamy texture that holds everything together.
• Fresh basil (1 cup torn leaves): Tear it by hand rather than cutting to keep the oils intact and the flavor bright and grassy.
• Garlic (3 cloves, minced): Mince it fine so it softens completely in the oven and doesn't leave harsh chunks.
• Extra-virgin olive oil (3 tbsp): This is one of those moments where the quality actually matters—use something you'd taste on bread.
• Dried pasta (300 g): Short shapes like penne or fusilli work best because they nestle into the sauce and actually hold it instead of sliding off.
• Red pepper flakes (½ tsp, optional): If you add them, toast them in the oil before the oven so they bloom and wake up the whole dish.
• Sea salt and black pepper: Season generously at each step rather than all at once—it builds flavor as things cook.

Instructions

Get your oven ready and prep the tomatoes:

Preheat to 200°C (400°F). While it's warming, slice any tomatoes that are twice the size of the others so everything roasts evenly. Scatter your cherry tomatoes and minced garlic into a large baking dish and give them a generous glug of olive oil.

Season and nestle the feta:

Sprinkle salt, pepper, and red pepper flakes over the tomatoes and toss everything around so it's coated. Place your feta block right in the center of the dish where it'll be surrounded by tomatoes, then drizzle a little more oil over the top.

Let the oven do the work:

Bake for 30 minutes until the tomato skins are split and blistered and the feta is golden and soft enough to mash. You'll know it's ready when your kitchen smells like a Mediterranean dream.

Cook the pasta while things roast:

Get a big pot of salted water boiling and cook your pasta according to the package instructions. Reserve about half a cup of that starchy pasta water before you drain it—this becomes your sauce magic.

Make the creamy sauce:

Pull the baking dish from the oven and use a spoon to mash the roasted feta and tomatoes together right there in the dish. You want it to look rough and creamy at the same time, almost chunky.

Bring it all together:

Add your drained pasta and half the fresh basil to the dish and toss everything together gently. Add splashes of that reserved pasta water until the sauce coats the pasta and looks creamy but not soupy.

Finish and serve:

Taste for seasoning and adjust if needed. Scatter the rest of your basil over the top and serve while it's still warm, right from the dish if you're feeling casual.

Save

I made this dish for my kids on a night when they'd been skeptical about trying anything new. They didn't even ask what it was—they just started eating and kept eating until their plates were empty. That's when I understood that some of the best meals aren't the complicated ones, they're the ones that taste like you actually took time to care.

Why This Dish Works

There's a reason this recipe has become my answer to every question about what to cook: it works with what you have, it doesn't require fancy skills, and it somehow tastes better than dishes that take three times as long. The oven does almost all the work while you stand around doing nothing, and then everything comes together in the baking dish itself—less cleanup, same magic. It's the kind of recipe that makes you feel capable in the kitchen without requiring you to be.

Flavor Building and Variations

Once you've made this version, the variations practically suggest themselves based on what's in your fridge or what sounds good that day. I've added a handful of baby spinach while everything's still warm and watched it wilt right into the sauce. Sometimes I'll add a sprinkle of grated Parmesan for richness, or crumbled dried oregano to the tomatoes before they roast. The base stays the same—roasted tomatoes, melted cheese, pasta—and then you're just playing with accents.

Pairing and Serving Ideas

Serve this straight from the baking dish and watch people actually look happy about dinner. A crisp Sauvignon Blanc or a light Pinot Grigio cuts right through the richness of the feta and feels celebratory without being complicated. I've also served it alongside a simple green salad dressed with just lemon and olive oil, or sometimes with a crusty bread to soak up every last bit of sauce.

• Make it on a Sunday afternoon and reheat gently the next night—it actually tastes better the second time around.
• Leftover pasta can be stirred into a little cream and turned into a baked pasta situation if you have extra.
• This is the kind of dish that impresses people at dinner parties while making you look entirely more relaxed than you actually are.

Save

This is the recipe I reach for when I want to feel like I'm taking care of people without stressing myself out. It's proof that some of the best food comes from not overthinking it.

Recipe FAQs

→ What pasta shape works best?

Penne, fusilli, or spaghetti work well as they hold the creamy sauce effectively.

→ Can I use dried basil instead of fresh?

Fresh basil provides the best aroma and color, but dried can be used in a pinch.

→ Is this dish vegetarian?

Yes, the main ingredients are vegetarian, making it suitable for meat-free diets.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to three days.

→ Can I add other vegetables?

Yes, spinach or bell peppers can be roasted alongside the tomatoes for extra nutrients.